Ingredients

• 2-3 medium potatoes

• 1 cup sago/tapioca* pearls (sabudana)

• 1-2 green chillies, to taste

• A handful of coriander leaves

• 2 tbs. roasted ground nuts, coarsely powdered in a chopper

• Salt to taste (use 'sendha namak' when cooking as fasting food)

• Oil for deep frying.

Instructions

1. Boil potatoes in their skin, cool, peel and mash lightly (not too soft).

2. Soak sago in just enough water to cover, for half an hour

3. Drain sago in a colander and keep aside.

4. Chop green chillies and coriander leaves.

5. Mix all the ingredients except oil.

6. Divide into 12 portions (size depends on you) and make into small patties.

7. Deep fry and serve hot immediately (if they get cold they become limp and rubbery!), with Green Mango Chutney.

Notes

• *Sago and tapioca pearls look the same and can be used interchangeably. Tapioca is made from the starch of the roots of cassava tree. Sago is made from the pith from the stem of the sago palm tree.

• Also see Chat Selection.