Sabudana Vada

I love Sabudana Vadas but rarely make them as  I can't help but worry about how unhealthy it is since they're usually deep fried. Last week we were both craving for some sabudana vada and I decided to make some but shallow fry them. If you make the vadas flat instead of the usual round shape,fry them in little oil on a non-stick frying pan and over low heat, you can still make pretty good, crisp vadas.

Ingredients:


Sabudana - 1 cup
Potatoes - 2 medium ( boiled, peeled and mashed)
Roasted Peanuts - 3/4 cup (coarsely ground)
Cumin seeds - 1 tsp
Ginger - 1 tsp (grated)
Green Chillies - 2 (chopped)
Red Chili Powder - 1/4 tsp
Lemon Juice - 1 tbsp
Coriander leaves - 1 tbsp (finely chopped)
Oil - for frying
Salt - to taste

Method -

Soak the sabudana in enough water to cover in for 2 hours. Drain the water and ensure that the sabudana is soft (shouldn't feel grainy or hard inside). Mix the sabudana with the mashed potatoes, roasted peanuts, cumin seeds, grated ginger, chopped green chillies, red chili powder, lemon juice, coriander leaves and salt.
Divide the mixture into lemon sized balls and then flatten them so it's easy to shallow fry them.
Shallow fry the vadas in oil on a non-stick frying pan on a low flame. Flip them over a few times to ensure that both sides are cooked well. When the vadas are crispy and brown (see picture) drain them on absorbent kitchen towels to ensure that any excess oil is taken care of. Serve hot.