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Source(google.com.pk)

Sabudana Vada is a delicious snack with a great texture. It is crunchy on the outside and soft inside. This can satisfy just about anybody, even those on a gluten-free diet. This recipe is completely gluten free.

Recipe will serve 4 people.

Ingredints

3 medium potatoes

1/3 cup tapioca (sabudana)

teaspoon salt adjust to taste(namak)

1 teaspoon cumin seeds (jeera)

1 finely chopped green chili adjust to taste

Approximately 2 tablespoons finely chopped cilantro (hara dhania)

1 teaspoon lemon juice

Oil to fry

Method

Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.

Drain the water. After soaking, the tapioca will have increased in volume, by about 2 times. Set aside.

Par-boil the potatoes, so they are only half-cooked. Insert a knife into the potato to ensure that it is still somewhat firm.

Cool the potatoes, then peel and grate them using a vegetable grater.

Mix all the ingredients together. The dough will be a little sticky and soft in consistency.

Divide the potato dough into 16 parts.

Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.

Heat the oil in a frying pan on medium high heat. There should be at least 1½ inches of oil in the frying pan. To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.

Slowly drop the patties into the frying pan.

Fry the vada until both sides are golden brown. Turn them occasionally. It will take approx. 4 to 5 minutes to cook.

Remove the vada and place over a paper towel so the excess oil is absorbed.

Sabudana vada should be crunchy on the outside and soft inside.

Serve them as is or with cilantro or tamarind chutney.

Tip

The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.

Serving suggestions

Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip.

Vadas taste best when they are served hot.

Sabudana Vadas can be made one day in advance and stored at room temperature. Do not refrigerate. When ready to serve, place on a cookie sheet and heat in the oven at 300 degrees till warm.

Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

Makes 8 samosas.

Samosa

Ingredients:

Dough:

1/2 cup all purpose flour

1/2 tablespoon sooji (semolina flour)

1/4 teaspoon salt

11/2 tablespoons oil

1/4 cup minus 2 tablespoon lukewarm water

Filling:

3 large boiled potatoes, peeled and chopped into very small cubes

1/2 teaspoon cumin seeds

2 chopped green chilies

1 teaspoon coriander powder

1/4 teaspoon garam masala

1 teaspoon amchur (mango powder)

1 teaspoon salt

2 tablespoons oil

1/2 cup green peas (frozen)

Method

Dough:

Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add more water as needed).

knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.

Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Filling:

Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.

Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.

Next add green peas and turn heat to medium and stir until tender.

Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.

Let the filling cool to room temperature.

Making Samosa:

Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.

Knead the dough for a minute.

Divide the dough into 4 equal parts and make into balls.

Roll each ball into 6-inch diameter circles and cut each circle in half.

Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

Continue filling the rest of the samosas.

Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

Place the samosas in the frying pan a few at a time.

After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips:

Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch.

The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.

If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

Suggestions:

Samosa can be prepared ahead of time and can be freeze for a month.

Before freezing fry them enough untill samosa changes the color to very light gold brown.

After samosas are on room temperature bag them in zip lock bags and freeze them.

To use frozen samosas take out as many you need and fry them on medium heat.