Sabudana (Sago/Tapioca) Vada

This is one of the delicacies of Indian food which makes you loose control on your apatite. This was the first time I made this delicious savory, my hubby was very pleased and had them all without leaving a single bite for me, all I had was the one for the taste test. Sago is a carbohydrate and it has very little vitamins, proteins and minerals. I especially do not recommend to have sago deep fried very often because it looses most of its scarcely present vitamins when deep fried and we get nothing but the carbohydrates when we have it, but you know some times I feel it's okay to enjoy these toothsome delicacies putting aside the calorie count. 

Ingredients
Time 30min
Makes-10 vada
Serving size 5 no.'s
Sago/Sabudana- 1/2 cup after soaking (Soak 4 tbsp full of sabudana in a 250 ml water over night)
Potato pealed and grated- 1 large
green chili- finely chopped- 1/4tbsp
onion finely chopped-1/4cup
Curry leaf- finely chopped- 4 leaves
salt to taste
Rice or corn flour-2tbsp for binding
Oil for deep fry
 Tips: If you like celery you can add it after finely chopping.

Method:
Before preparation squeeze out water from all potato. Mix all the ingredients above listed and make them into a tight dough like chapati. Divide the dough into 10 equal parts and make them into small balls and press them on your palm like a vada and deep fry them under medium flame till they turn golden brown. You can enjoy this without any side, but if you wish to have a side coconut chutney or groundnut chutney or tomato chutney will go well. 

I hope you like my recipe and please do not forget to leave comment before you leave and keep visiting for more wonderful recipes.