Making sabudana pakoda mixture

Cup of Yum
1. Soak the sabudana or tapioca pearls in enough water overnight or for 4 to 5 hours.
2. Later drain all of the water very well using a strainer and keep aside the sabudana in a mixing bowl.
3. Boil the potatoes, peel and chop roughly.
4. Roast the peanuts in a pan till browned and crisp.
5. In a mortar-pestle, coarsely crush the roasted peanuts.
6. Add all ingredients to the drained sabudana, including the chopped potatoes and peanuts.
7. Mix the ingredients really well using a spoon or with clean hands. Check the taste and add more salt or sugar if required.

Frying sabudana pakoda

1. Heat oil in a kadai or pan.
2. Make small balls with your hands or using a spoon drop the mixture in to medium hot oil. Keep the heat to medium to medium-high.
3. Let the pakoras become opaque and then turn them with a slotted spoon.
4. First let the sabudana pakoda become opaque and lightly golden while frying and then turn them with a slotted spoon. Don’t be in a hurry to turn them as this will break them in the oil. So first let the pakoda firm up and become light golden before turning over.
5. Deep fry the second side till they are golden and crisp. You can turn them a few times with a slotted spoon as needed to get an even golden color.
6. Once perfectly fried, then remove them carefully with a slotted spoon draining as much oil as possible.
7. Place them on paper napkins to remove excess oil.
8. Serve sabudana pakodas hot or warm with tomato sauce or green chutney or coconut chutney. If you are making them for fasting then serve them with phalahari chutney.
9. Best to have them hot for best taste.