Saboodana wada

Saboodana wada

Crispy fried sago and potato cakes

By
From
Mr Todiwala's Bombay
Makes
12–14
Photographer
Helen Cathcart

Sago pearls are used quite extensively in various parts of India but none more so than in Maharashtra and in Southern India where most of the tapioca is also grown. Sago cakes taste great and are pretty addictive. Peanuts are best but if you are allergic then add cashew nuts. Sago is readily available in most supermarkets, though do try and purchase the large pearls instead of the tiny ones. An important tip: soaking time will depend on the quality, size and age of the sago pearls. Some smaller balls take only 15–20 minutes to soak well, expand and become soft, whilst some larger ones are best left overnight. We have used the larger pearls for this recipe.

Ingredients

Quantity Ingredient
200g sago pearls
2 large floury potatoes, boiled, peeled and mashed
3 tablespoons raw skinned peanuts
1 teaspoon cumin seeds
2 green chillies, seeded if liked, and finely chopped
1 teaspoon lime juice
salt, to taste
1-2 tablespoons coriander leaves, chopped
2 tablespoons rice flour, (optional)
vegetable oil, for deep-frying

To serve

Quantity Ingredient
Narial ni leeli chutney
or Lasun chi tikhat
or tomato ketchup

Method

  1. Wash the sago as you would rice. Place in a bowl, just-cover with water and leave to soak for several hours or overnight until the water is absorbed, the pearls look plump and one feels soft when lifted out and crushed in the fingers. Drain the sago well in a colander for at least 15–20 minutes.
  2. Meanwhile, dry-roast the peanuts in a frying pan, stirring, until light brown then coarsely chop by hand or in a food processor (but be careful not to grind too finely as the texture gives a delightful crunch to the wadas).
  3. Mix all the ingredients (except the rice flour) in a large bowl until well combined. If the sago has been well drained the mixture should bind together to shape into cakes. But if too wet, add a little rice flour.
  4. Dust your hands with rice flour and then shape the mixture into small cakes. Chill, for 30 minutes or more, until firm.
  5. Heat the oil for deep-frying to 180°C or until a cube of day-old bread browns in 30 seconds. Have a colander set over a bowl ready to drain the cakes. Do not place them on paper towel to drain or they may stick. Fry 2 or 3 at a time, turning once until golden on both sides. Drain in the colander and keep warm whilst cooking the remainder.
  6. Serve with any fresh green chutney or ketchup even, as some Indians do.
Tags:
Mr
Todiwala
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Indian
India
Bombay
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