Preparation time:45 minutes
1/2 cup tapioca soaked in water overnight and drained completely
2 potatoes boiled until cooked but firm and then mashed( takes 6 minutes when cubed and placed in boiling water)
1/2 cup peanuts(Chop coarsely)
1 tablespoon minced green chili
1 tablespoon cilantro
1/4 teaspoon red chili powder
1 sprig curry leaves finely chopped
1 tablespoon rice flour
1/2 teaspoon chat masala
salt to taste
Oil to deep fry
1.In a bowl mix the tapioca, potato,salt spice powders, cilantro, peanut, green chili and curry leaves.Then sprinkle some rice flour an mix evenly.
2.Heat oil to fry,Take 1 tablespoon of mixture and roll them into a ball and then gently press them down to form a patty.Repeat until all the mixture is finished.
3.Gently drop each of the patties into hot oil (flame on high)and fry until the outer layer is crisp and then turn the heat to medium high to continue cooking till golden brown.
4.Drain onto a paper towel and serve hot with coriander chutney and tamarind chutney.
Make sure your potatoes do not have any water or the vada will absorb a lot of oil.Drain completely before mashing.
The rice flour helps absorb the excess water and keeps the vada crispy.
The vadas will become soft after they cool down so consume while they are hot.