I made this for faraal on Ramnavami day and am making it again for Shravan fasts. Its an easy dish with simple ingredients. It tastes great by itself, but even better with a side of yogurt and peanut-coriander chutney.
Ingredients:
1 1/2 cup sabudana
2 large potatoes
3 green chilies minced finely
1 inch knob of ginger minced finely
1 1/2 tablespoon finely chopped coriander
1 1/2 tablespoon finely chopped coriander
1/2 teaspoon sugar
Salt
Wash the sabudana in water and soak in leftover water (3-4 tablespoons) for about 2 hours. Mix after one hour so all the sabudana is soaked equally. Boil the potatoes and peel and mash them. Mix the sabudana, potato, chilies, ginger, coriander, salt and sugar. Taste the mixture and adjust for salt and heat. Form into 1 inch balls and deep fry till golden brown. Pack the balls well else they will split open when you fry them. Serve hot with chutney and curd!
Note: Always test fry one single ball before making a huge batch. Sometimes frying changes how you taste the heat in the dish.
I use a fistful of batter as a measurement for making 1 inch balls, if you want to be precise you can measure each ball or use a mould.
Note: Always test fry one single ball before making a huge batch. Sometimes frying changes how you taste the heat in the dish.
I use a fistful of batter as a measurement for making 1 inch balls, if you want to be precise you can measure each ball or use a mould.
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