1 cup sabudana
8-9 medium size boiled peeled and mashed potatoes
2 tablespoons hara dhania finely chopped
1 green chilli finely chopped
1/4 cup groundnut powder (groundnut dry roasted, peeled and coarsely ground)
1/2 teaspoon jeera
1/2 teaspoon lal mirch powder
Salt to taste
Oil for deep frying
Wash sabudana thoroughly, strain water and leave it for 7-8 hours to become soft.
Mix all the ingredients in a bowl.
Make small balls and gently press them on palms & make a small hole in the center to make vadas (around 18-20)
Deep fry till golden brown colour to get a crisp cover.
Serve hot with nimbu ka achar, fresh curd and vrat wali chutney.