1 kg potatoes
4 bunches fresh coriander
50 g long green chillies, chopped
300 g sago flour/sago
200 g salted peanuts, crushed
salt to taste
oil for deep frying
Boil, skin and mash potatoes. Mix chopped coriander, chillies and salt. Put sagu dana in
Chaat Masala
a strainer and wash. Pat dry with a towel. Mix sagu dana and peanuts into mashed potatoes. Make small balls, flatten them in your palms and deep fry in hot oil. Do not turn until one side is brown and cooked, otherwise the vadaes will split open. When ready on one side, turn and fry other side. Serve hot, with tamarind chutney.