These bright white pearls are popular ingredients of dishes in India and since I started to use them at home, they became a basic ingredient in my pantry as well. They are naturally gluten free, so safe to indulge in them and so versatile you can use them in any kind of dish – from savory porridge or kitchdi to sweet puddings and drinks.

They are really easy to cook with, starchy and they give an amazing boost to any flavoring you use with them. You do need to soak the pearls in water for a few hours, but after that the process is smooth and simple.
Sabudana vada is usually deep-fried but you can cut down on the oil and use an air fryer as well.
If you are, like me, always happy to save time where you can and use a food processor to make the dough. Be sure to pulse the dough no more than two or three times, for just a few seconds each time, or you will get the tapioca and potato gummy.

Ingredients:

1 cup tapioca pearls, soaked in water

1 large russet potato, peeled, cooked and mashed

¼ cup rice/tapioca flour

2 green chilies, finelly chopped

¼ cup fresh cilantro

½ cm knob grated ginger

2 cloves garlic, minced

1 small shalott, finely chopped

10 small curry leaves

salt, pepper to taste

Method:

1. Place all  ingredients in a large bowl and knead by hand until a dough forms. You can use a food processor as well, but then make sure to pulse the dough no more than two or three times, for just a few seconds each time, or you will get the tapioca and potato gummy.

2. You shouldn’t need any water, but if the dough absolutely won’t stick together, add a tiny bit of water, a teaspoon at a time, until it comes together.

3. Spray an non-sticky pan with oil spray or brush on a thin layer of oil.

4. Dampen your palms with water and shape the fritters flat. Place them on the hot pan so the entire side of the fritter touches the surface of the pan.
Flip over the fritters after a couple of minutes, when the underside turns golden-brown. cook both sides to golden brown.
Serve hot with chutney.