- ½ cup sago
- 1-cup boiled and mashed potatoes
- 1 tbsp. ginger grated
- 1-2 green chilies chopped
- 2 tbsp. chopped coriander .
- Salt to taste
Wash the sago drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sago.
Mix the sago along with all other ingredients and knead lightly to form soft dough.
Divide the dough into 12 equal portion shape each portion into a round ball flatten slightly,
Deep-fry the vada into hot oil until they are golden in color and drain in adsorbent paper.
Serve hot with green chutney.