Zainab Khanam
– 1 cup sabudana (tapioca pearls) – 2 mashed potatoes – 1/4 cup roasted peanuts – 1-2 green chilies (finely chopped) – 1 tsp cumin seeds – 2 tbsp fresh coriander leaves – Salt and lemon juice to taste – Oil for frying
Rinse sabudana thoroughly and soak in water for 4-5 hours or overnight until soft. Drain well.
In a bowl, combine soaked sabudana, mashed potatoes, peanuts, green chilies, cumin seeds, coriander, salt, and lemon juice. Mix into a dough-like consistency.
Take small portions of the mixture and shape them into round, flat patties.
Heat oil in a pan and deep fry the vadas on medium heat until golden and crispy. Remove and drain excess oil on paper towels.
Serve hot with green chutney, tamarind chutney, or a side of yogurt for the perfect combo!