Directions:

• Soak sabudana or tapioca pearls for 6 hours or overnight in water just above the surface of sabudana after giving it a wash. This is to ensure that the tapioca pearls soak well and do not get mushy on cooking.
• Now drain any remaining water after soaking. Sabudana would have fluffed up and must be soft when squished. If not, soak it for more time.
• Mash the boiled potatoes. Roast peanuts and coarsely pound them.
• Mix together potato mash with sabudana, coarsely pounded peanuts, ginger-chilli crushed, cumin seeds, pink salt (or regular salt) and sugar (if using). Add lemon juice and mix everything together.
• Now using your hand form flat round or rectangular vadas.
• Preheat air fryer to 390 F or 200 C for 4 minutes. Lightly brush the basket with oil. Arrange the sabudana vadas and air fry.
• Fry for about 12-14 minutes. Flip the patties if you want in the middle.
• Lightly brush with oil or ghee midway.
• Once they are golden brown and crunchy on the outside, they are ready to eat. Serve hot with ketchup, mayo, green chutney or any dip of your choice.
• Heat vegetable oil and bring it to medium heat.
• Drop vadas one by one so that they become dark golden brown on the outside and cooked inside.
• It takes about 5-7 minutes for one batch of 5-6 vadas.
• Now drain them on absorbent paper and serve hot with ketchup or chutney. Your delicious sabudana vada is ready to serve.
• Do check out the video for better understanding.