Tapioca-Pearl Cutlet (Sabudana Vada)

Tapioca-pearl cutlets are traditionally prepared in North India and Gujarat during festivals like Shivratri, Navratri and Janamashtmai.

Ingredients

2 cup tapioca pearls (Sabudana)

2 cup boiled and mashed potatoes

1 table finely chopped coriander leaves

2 finely chopped green chilies

1” finely chopped ginger

½ teaspoon black pepper powder

Salt to taste

Oil for frying

Method

Wash the Tapioca pearls, drain the water and keep them aside for 2-3 hours.

In a bowl, mix all the ingredients together along with the tapioca pearls (except the oil)

Divide the mixture into 12-14 parts.

Make small balls of each part with your palm and press them to form a round cutlet shape.

Now heat the oil in a Kadhai/wok.

Fry all the cutlets to golden brown on both sides on a medium flame.

Serve while hot with tomato ketchup or green chutney (recipe for this can be found here : Green Chutney).