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Sabudana recipe by Masterchef Sanjeev Kapoor | The Indian Express

Sabudana recipe by Masterchef Sanjeev Kapoor

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To make the chutney, put coconut in a mixer jar, add coriander leaves, green chilli, cumin seeds, roasted peanuts, salt and ¼ cup water and grind to a fine paste.

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To make sweetened yogurt, take yogurt in a bowl. Add powdered sugar and salt and mix well.

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To make the vada mixture, take soaked sago in a large plate. Add potatoes, ginger-green chilli paste, salt, cumin seeds, peanuts and squeeze the juice of lemon and mix till well combined.

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Grease your palms with oil, take a portion of the vada mixture, shape it into a ball and slightly flatten it to shape like a vada.

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Heat sufficient oil in a kadai.

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Gently slide in the vadas into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.

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Serve hot with prepared chutney and sweetened yogurt.

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