Sabudana vada

Dassana Amit presents Sabudana Vada as a Maharashtrian snack associated with fasting days and also eaten as an evening snack. Her patties combine softened cassava tapioca pearls with potatoes, roasted peanuts, herbs and spices.

The pearls soak until soft and are thoroughly drained. In the selected stove-top pressure-cooker route, potatoes cook in water, are drained, peeled and mashed; the source identifies them as the mixture’s binder.

Peanuts are dry-roasted, cooled and ground before joining the pearls and potatoes. Selected cumin seeds, ginger, green chilies, coriander leaves and lemon juice are mixed in with sugar and edible rock salt.

The mixture is shaped into flat, round patties. The source offers a little unspecified oil rubbed on the palms for shaping and a conditional amaranth-flour addition if its small frying test breaks, before the remaining patties fry until golden.

The source describes a crisp outside and a soft, light center. It prefers serving the patties hot or warm, while also explicitly offering room-temperature service; its several chutney and curd accompaniments remain separate choices.