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Preparations
- Wash sabudana 2 – 3 times and soak in water just about a centimeter above the sabudana level. Let it soak for 6-7 hours.
- Sabudana should become soft and separate but not sticky.
- In a kadhai roast peanuts till the skin of the peanuts become brown and can be easily removed. Turn off the heat and let it cool. Remove the skin after cooling and grind coarsely.
- In a vessel saute sabudana, ground peanuts, mashed potatoes, green chilies, salt and sugar thoroughly for 7-9 minutes.
- Shape into small lemon sized balls. Flatten them a bit.
- Heat oil in a pan and deep fry these balls on low flame till golden brown in color.
- Serve hot with the Coconut chutney.
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