These roasted sabudana bites are sure to delight all.

MAKES 14-16 pieces

INGREDIENTS

• 1 cup/ 150g Sabudana or Tapioca Pearls

• 1 cup/ 150ml water

• 3 medium sized potatoes

• 1/2 cup peanuts

• 1 finely chopped green chili

• 1 inch grated ginger

• 2 tsp Himalayan salt

• 2 tbsp lemon juice

• 1 tsp crushed cmin seed powder

• 1/4 cup finely chopped coriander

• 1/2 tsp fennel seed powder

• 1 tsp chaat masala

• Oil for roasting

Method

1. Wash sabudana in water for 3-4 times and soak it in 1 cup of water for 4-6 hours. Ensure it is completely covered.

2. The sabudana should be soft and should have swelled up now. Drain any water that is left. Press one piece and see if it is soft otherwise continue to soak it for a little longer.

3. Roast and crush peanuts coarsely in a mixer/grinder.

4. Boil, peel and pass the potatoes through a grater.

5. In a mixing bowl add soaked sabudana green chili, ginger, crushed peanuts, potatoes and finely chopped cilantro.

6. Add Himalayan salt, fennel seed powder, roasted cumin seed powder, lemon juice and chaat masala.

7. Mix all well and form into small balls out of this dough.

8. Heat Paniyaram pan add drops of oil in each of them and roast the sabudan balls in them by keeping it covered and on low heat for 5-7 minutes.

9. Once one side is done put drops of oil on top and carefully turn to roast on other side. Roast till golden brown and crisp by turning on and off and cooking it uncovered now.

10. Serve hot with condiment of your choice.

HELPFUL TIPS

• Soaking time will depend on the quality of the sabudana

• If you do not have a paniyaram pan flatten the balls into pancakes shapes and roast on a non-stick pan with some oil on low heat.