SAGO-POTATO VADA (Tapioca Rounds)

• 34 cup tapioca (sabodana)
• 4 medium potatoes, boiled
• 14 cup crushed peanuts
• oil, for deep frying (about 2" deep in a wok)
• 1 teaspoon crushed green chili pepper
• 1 teaspoon coriander powder
• 12 teaspoon mango powder
• 12 teaspoon red chili powder
• 1 teaspoon salt

1. Rinse and soak the sabodana in 1 cup water for about 1/2 hour until soft.
2. Drain excess liquid.
3. Peel and mash the boiled potatoes.
4. Mix with the soaked sabodana, peanuts and all the seasonings.
5. Make small round disks (vadas).
6. Heat the oil in a deep skillet or wok on medium to high heat.
7. Put as many vada that can fit in the skillet in single layer.
8. Deep fry, turning often so that all sides are cooked, until golden brown.
9. (Regulate the heat as needed while the vada are being fried.)
10. Repeat with the remaining vada.
11. Drain; serve hot with any chutney.
12. Healthy Alternative: Make 1/2 thick patties.
13. Pan fry them on a skillet instead of deep frying.

tapioca, potatoes, peanuts, oil, green chili pepper, coriander powder, mango, red chili powder, salt

Taken from www.food.com/recipe/sago-potato-vada-tapioca-rounds-49766 (may not work)