1 medium or ¾cupSweet potatoesboiled, peeled and mashed
1Green chilichopped finely
2tablespoonsCilantro or coriander leaves
2tablespoonsPeanutsCrushed
1tablespoonSesame seeds
½teaspoonAmchur powder (dried mango powder)
Rock salt (sendha namak)to taste
Black pepper powderto taste
1-2teaspoonsLemon juice
2tablespoonsRajgira ka atta (Amaranth flour)
Instructions
Soaking sabudana:
Wash sabudana very well at least 2-3 times. Or wash them in strainer under running cold water.
Soak them in enough water for 2-3 hours to overnight according to your sabudana type. Soaking time depends on the type and quality of sabudana. Mine required 5-6 hours soaking only.
It will become more than double in size after soaking. when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.
Drain all the water and keep in colander for 15-20 minutes.
Making sabudana sweet potato vada recipe:
Take drained sabudana and mashed sweet potato in a bowl
Also add rest of the ingredients except rajgira atta.
Mix well. The mixture will be loose and sticky.
So add rajgira flour. Mix well and see that you are able to form the tikkis.
If it is still too soft then add some more atta. It depends on the how much moisture is present in your sweet potato and also how well you have drained the sabudana.
Now grease your hands with oil, start shaping the tikkis.
When you are about to finish shaping, heat the oil in a pan on medium-high heat for deep frying.
Once hot, slide vadas gently into hot oil. Do not disturb them for a minute otherwise they will break in the oil.
after 2-3 minutes, you can flip them. Fry few vadas at a time,
Deep fry on both sides till it becomes golden brown.
Then remove them to a paper towel lined plate with the help of slotted spatula.