Sabudana vada with olives from Spain

Recipes-Olives from spain
  • 15 pc (50 g) Sliced black OLIVES FROM SPAIN
  • 100 g Sabudana
  • 2 pcs Potatoes (boiled)
  • 20 g Roasted peanuts
  • 15 ml Lemon juice
  • 10 g Crushed black pepper
  • 2 pcs Green chilies (chopped)
  • 15 g Fresh coriander (chopped)
  • 1 tbsp Extra virgin olive oil
  • 100 ml Pure olive oil
  • Salt to taste
Preparation time:
45 minutes
1-2 portions
Level of difficulty:
  • Soak the sabudana in a generous amount of water overnight. Drain the excess amount of water and spread them in a sieve.
  • Mash the boiled potatoes in a big bowl.
  • Add the drained sabudana, peanuts, green chilies, Spanish black olives, lemon juice, salt, and black pepper powder.
  • Mix very well and add 1 tbsp of oil and handful thinly chopped coriander leaves and set aside.
  • Divide the sago mixture (sabudana) into portions and flatten each of them between the palms of your hands.
  • Heat a good amount of oil in a pan, when the oil seems hot enough then drop a few vadas at a time in hot oil.
  • Fry on medium high flame until it turns into golden brown in color. Drain on oil absorbent paper before serving.