Ingredients
2 boiled aloo mashed
2 sweet potato boiled and mashed
1/4 cup sabudana
1/4 cup samo rice
1/4 cup ramdana
1/4 cup singhada aata
1/4 cup mungfali powder (dry roasted, peeled and coarsely crushed)
2 hari mirch
Handful of finely chopped hara dhania
1 teaspoon lemon juice
1 teaspoon jeera
1/2 teaspoon sugar
1 teaspoon lal mirch powder
Dahi for binding
Salt to taste
Oil for frying
Process
Wash sabudana and samo rice thoroughly, soak in water for ten mins, now strain water and leave it for 7-8 hours to become soft.
Mix all the ingredients in a bowl. Add curd for binding if required.
Make small balls and gently press them on palms & make a small hole in the centre (for uniform frying ) 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.
Chhappann Bhog 