Ingredients:
1 kg Potatoes, boiled, peeled, mashed
1 cup (150 gms) Saboodana (sago)
2 tsp Sendha namak (rock salt)
1 tsp Chilli powder
1 tbsp (heaped) Hara dhania (green coriander), chopped
1 tsp Green chillies, chopped
1 tbsp Lemon juice
Ghee (clarified butter)/Oil for deep frying
Preparation:
Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.
Drain in a colander and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice.
Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.
You can half fry them first and fry again over high heat to brown and crisp just before serving
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