Ingredients
Sago (sabudana) 1 1/2 cups
Potatoes, boiled and mashed 3 medium
Roasted peanuts, coarsely ground 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil to deep fry
Method
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.
Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.
Divide into sixteen lemon sized balls, flatten between palms of your hands.
Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.
Serve hot with chutney of your choice
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