You need to soak the Sabudana over night or minimum for 5-6 hours. Soaking the Sabudana properly is the most important step, it shouldn't be too soft or hard.You need to add the water in proper quantity. At first add water up to the level of Sabudana and then add little bit more water ( not too much ).When the Sabudana is fully soaked it will be soft but each Sabudana will be separate and shouldn't stick to each other.
Boil the potato, peel and mash it then mix it with Sabudana.
Now it is time to mix remaining spices. Add grated coconut, chopped coriander leaves, ginger paste ( or you may use finely chopped ginger) , chopped onion, green chili, chili flakes (for more spiciness), whole coriander seeds, coriander powder, cumin powder, chat masala, lime juice and mix them well with the Sabudana & mashed potato. [the_ad id="2092"]
Now take some portion of mixture and shape them into flat round patties or vadas and keep them aside.
Take a deep frying pan and add vegetable oil, when oil is hot enough deep fry the Sabu dana vada till golden brown.
Soak the excesses oil from vadas with the help of paper towel and serve hot with chutney.
Notes
Sabu dana has to be soaked properly, don't add too much of water. To make your Sabudana vada more crispy you need to fry them till golden-brown in medium-high flame.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/sabudana-vada-recipe/