Sabudana (Tapioca Pearl) Cutlet

This recipe has been adapted from the all time favorite "Sabudana Khichdi". I have used almost the same ingredients, with minor changes. This dish needs some preparation - it is not something that can be made instantly. With a little planning, this is a super appetizer or snack. Without further ado, I present my version of these yummy cutlets.

Sabudana (Tapioca Pearls)

1 1/2 cup sabudana
3 medium potatoes
1/2 cup peanuts, ground coarsely
Juice of 1/2 lime
1/2 tsp red chilli powder
Handful of cilantro leaves, chopped coarsely
2 green chillies, chopped fine
Salt to taste
Oil for frying

Soak the sabudana in warm water for 2 hrs. Drain water and put the sabudana in a strainer and let it hang out for an hour or two till the water has drained completely.
Boil the potatoes. When it cools down, peel the skin and mash.
Add the sabudana to the potatoes. Mix well. Add the chopped chillies, peanuts, lime juice, salt, red chilli powder and mix well. Take a handful of the mix ( about the size of a lime) and roll it between your palms to make a round shape and then flatten it.
Heat oil in a pan and fry till golden brown. Drain excess of oil on a paper towel. Serve hot with ketchup or chutney of your choice.

Onion Pakoras / Pyaaz Pakora / Pyaaji

Rain, piping hot Tea and Pakoras go hand in hand. The weather here today was just right for this combination. Dull dreary gray skies plus K had come home tired after a day long trip to SFO ... the pakoras with tea was my idea of a perfect pick me up. I like all kinds of pakoras but one of my favorites is the Onion Pakoras or Pyaaji as we called it back home in Orissa. Many a evening during Monsoon in India would be spent sitting on the patio, having tea and pyaaji, watching the rain do their pitter-patter dance

1 onion, sliced thin
1 cup besan ( chickpea flour-available at any Indian grocery store)
1/2 tsp red chilli powder
Salt to taste
Oil for deep frying
Heat oil in a deep bottomed pan. In the meantime mix the first 4 ingredients with a little water to make a batter. (The batter shouldn't be too thick or thin). Take tablespoons of the batter and drop it into the oil. Fry on medium heat till golden brown on both sides. Serve hot with Chutney/ Ketchup and a piping cup of tea. :)