Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Sabudana seeds; * see note |
2 cups | Water |
2 \N | Green chiles; 2-3 |
1 \N | Piece ginger root; size of a quarter |
2 tablespoons | Cilantro; chopped |
1 teaspoon | Salt; or to taste |
¼ cup | Peanuts; unsalted |
3 \N | Red potatoes; boiled & mashed |
¼ teaspoon | Garam masaala |
\N \N | Vegetable oil; for frying |
* sabudana seeds are small tapioca pearls.
*add 1-2 TBS sesame seeds, optional Soak the sabudana in water for a few hours until they soften and swell.
Grind up the chilies, ginger and cilantro. Coarse grind the peanuts separately. (I would use my hand held blender/chopper.) Add all the ingredients to the potatoes and mix well. Deep fry golf ball size in 350 deg. until golden brown.
Recipe by: Raghaven Iyer
Posted to recipelu-digest Volume 01 Number 183 by JoAnn <joannr@...> on Oct 30, 1997