BEETROOT VADA

Ingredients

• 1 1/2 cup mashed potatoes (about 2 medium potatoes)
• 1/2 cup grated beetroot (boiled or roasted)
• 1/2 cup sabudana/ tapioca pearls
• 1-2 green chillis (finely chopped)
• 1 tsp ginger paste
• 3 tbsp cashew nuts (chopped)
• 1 tsp cumin seeds
• 1 tsp rock salt
• 1-2 tbsp lemon juice
• 2-3 tbsp amaranth or arrowroot flour
• 2-3 tbsp fresh coriander leaves (chopped)
• oil for deep frying

Instructions

1. 1

   Soak sabudana or tapioca pearls in 1 cup water for at least 2-4 hours.

2. 2

   In the meantime boil, peel and mash potatoes.

3. 3

   Also peel, boil or roast beetroot and grate it.

4. 4

   Transfer the soaked sabudana into a sieve or strainer. Wash gently under running water.

5. 5

   Transfer them to a kitchen cloth, spread the soaked sabudana and pat them dry.

6. 6

   Add mashed potatoes, grated beetroot, soaked sabudana in a mixing bowl.

7. 7

   Add chopped green chillis, ginger, cumin seeds, chopped coriander, salt, chopped cashew nuts, lemon juice and flour.

8. 8

   Mix the mixture well using your hand.

9. 9

   Rub your hands with some oil.

10. 10

    Take about one tablespoonful of the mixture and roll it into a ball. Flatten it slightly between your palms.

11. 11

    Repeat the above step with the remaining mixture.

12. 12

    Heat oil in a wok or karai over medium heat.

13. 13

    Add a small piece of the vada mixture in the oil. If it comes up immediately, the oil is ready.

14. 14

    Drop a few vada into the hot oil. Lower the heat. Fry turning them over frequently till they appear light golden in colour.

15. 15

    Remove the vada from the oil using a slotted spoon. Place them on the kitchen towel so it soaks up the excess oil.

16. 16

    Fry the rest of the vadas.

17. 17

    Serve them with a green chutney or a yogurt dip.