Aren’t those little pearls of tapioca a beautiful to hold on to? Despite being hogh on calories and blotting me up, sago has been a favorite part of my routine meal. Be it in the form of a porridge, kheer, khichdi or the highest fat version of it, yet the tasty vadas, those rubbery tiny spheres have been loved all the same.
When I was trying to think of something impressive, something new and attractive, came this episode in Masterchef Australia where Marco Pierre White insisted on keeping it simple. And then it struck me, what could be better than this simple dish with such simple ingredients for a starter? Such crispy delectable vadas in such a short span! That’s what is lovely about this dish. On the plus side, sago is an extremely high energy booster due to its carbohydrate content, and aids in quick digestion.
So, let go of that guilt that comes along, and whisper to yourself <<high energy>>, and hog on these tiny bundles of joy!
- Sago (Sabudana/Javvarisi) – 1 cup
- Potatoes – 2 (small)
- Peanuts (roasted and blitzed, not powdered) – 1/2 cup
- Cumin Powder – 1 tsp
- Red Chili powder – 1 tsp
- Green chilies (finely chopped) – 2
- Lemon juice – 1 tsp
- Salt – to taste
- Oil – to deep fry
- Soak the sago in water just enough to cover it for about 2 hours.
- Boil the potatoes and mash them while hot.
- Drain excess water and add all the ingredients except oil and mix well.
- Heat oil in a deep bottom pan
- Make medium sized balls and drop into the hot oil carefully and cook until golden brown.
- Serve hot with mint chutney.
Sago has the tendency to absorb a lot of oil. Not letting it absorb too much water and using it while slightly soft helps in less oil absorption. Also, it can be pan roasted instead of the deep fried version.
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