Sabudana vada

• 1/2 Sabudana (small tapioca pearls) • 2 large boiled potatoes • 1/4 cup groundnut roasted and coarsely crushed • 1-2 green chilies finely chopped • 1 tsp oil • 1/2 grated ginger • Finely chopped coriander • 1/2 tsp cumin seeds • 1/4 tsp garam masala • 1 tsp lemon juice • 1 tsp sugar • salt • for frying oil • 1/3 cup of water (for soaking sago)

• Soak Sabudana and soak it in 1/3 cup water for 2-1/2 hours. After sowing, the Sabudana will double and after that, take extra water from the sieve. Keep it just for 1 hour. • Boil the boiled potato peel. And take a cup of cucumber in a bowl. You can even mash him. • Add Sabudana, peanut, green chillies, garam masala, coriander, salt, ginger, lemon juice, sugar, cumin seeds, soaked in it and mix it well. • Take the mixture into small pieces. Make the balls with his hands. Now press them in both hands and make them like Tikki. If the mixture is sticky then apply oil in hand and make its balls. • Heat the oil on a medium flame. When the oil is ready for frying, then pour 3-4 tikki in it slowly. When the loincloth becomes brown, turn it over again and let it dry from the other side. Wadow up till the contract. • After frying, remove it and put it on a plate on a tissue paper. So that extra oil can get out. The rest of the promises also take the rhythm. • Serve Sabudana vada with green chutney or curd.