Keeping in tune with my last post that was about a yummy snack , here is another tea time favorite. This popular Maharashtrian snack/tiffin was first introduced into my household by a cousin born and brought up in Mumbai. As I was still in school then and highly unappreciative of good food , I ignored the recommendation for the longest time. Destiny however took me to Pune for studies and this dish was what I looked forward to at the breakfast table on most days since it was the only one that tasted good.
Ingredients
Sabudana : 1 cup ( pre soaking )
Boiled and grated potatoes : 2 cups
Salted peanuts : 2 heaped tbsp coarsely crushed
Coriander : Finely chopped 2 heaped tbsp
Green chilies :Finely chopped 2 heaped tbsp ( more if you need it spicier)
Lemon juice : of half a lemon
Salt : to taste
Oil : 1 tbsp
Cumin : 1 tbsp
Mustard: 1 tbsp
Method :
Soak the Sabudana as instructed here
Take the potatoes in a big vessel and mash well to ensure that there a no chunky lumps
Add to this the soaked sabudana , chopped peanuts , coriander , green chilies , lemon juice and salt , mix well
Now heat oil in a pan and splutter mustard and then add cumin to it
Add this mixture to the potato mix and blend well
Shape the mix into cutlets or tikkis ( thick in the center and flatter around the ends)
Deep freeze for an hour
Deep fry in hot oil
Serve with ketchup , mint chutney or sour curd
Sabudana Vada served with soy curd and ketchup accompanied by my good friend masala chai |
Ingredients
Sabudana : 1 cup ( pre soaking )
Boiled and grated potatoes : 2 cups
Salted peanuts : 2 heaped tbsp coarsely crushed
Coriander : Finely chopped 2 heaped tbsp
Green chilies :Finely chopped 2 heaped tbsp ( more if you need it spicier)
Lemon juice : of half a lemon
Salt : to taste
Oil : 1 tbsp
Cumin : 1 tbsp
Mustard: 1 tbsp
Method :
Soak the Sabudana as instructed here
Take the potatoes in a big vessel and mash well to ensure that there a no chunky lumps
Add to this the soaked sabudana , chopped peanuts , coriander , green chilies , lemon juice and salt , mix well
Now heat oil in a pan and splutter mustard and then add cumin to it
Add this mixture to the potato mix and blend well
Shape the mix into cutlets or tikkis ( thick in the center and flatter around the ends)
The shaped wadas before going into the freezer |
Deep fry in hot oil
Serve with ketchup , mint chutney or sour curd
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