SABUDANA WADA

INGREDIENTS:
1 1/4 CUP SABUDANA(SAGO)
3 BOILED POTATO AND WELL SMASHED
4 GREEN CHILLIES
1 INCH GINGER
1 TSP JEERA
1/2 CUP ROASTED PEANUTS WITH SKIN REMOVED AND COARSELY POWDERED
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST WASH THE SABUDANA WELL AND PUT TO THE SABUDANA LITTLE WATER AND KEEP IT FOR 8 HOURS SO THAT THE SABUDANA GETS SOFTENED.
THEN MAKE A PASTE OF GREEN CHILLI,GINGER ,JEERA AND SALT.
THEN ADD PASTE TO SABUDANA AND ADD PEANUT POWDER ,SMASHED POTATO AND LITTLE SALT AND MIX WELL.TAKE SMALL BALLS OF THE MIXTURE AND LITTLE FLATTEN IT AND DEEP FRY IN OIL TILL GOLDEN BROWN.
U CAN HAVE WITH COCONUT CHUTNEY OR WITH MASALA CURD.

FOR MASALA CURD:
1 CUP BEATEN CURD
1 GREEN CHILLI (FINELY CHOPPED)
1/2 TSP MUSTARD SEEDS
1/2 TSP JEERA
1 STRINGS CURRY LEAVES
2 TSP OIL
SALT.
FIRST IN A KADHAI ADD OIL AND SWITCH ON THE FLAME THEN ADD MUSTARD SEEDS AND WHEN IT GETS CRACK ADD JEERA,GREEN CHILLI AND LITTLE FRY. THEN ADD CURRY LEAVES AND LITTLE SALT AND SWITCH OFF THE FLAME.WHEN COOLED ADD THIS TO CURD AND MIX WELL.