SABU CHEESE VADA

Ingredients:

Boiled and mashed potatoes : half cup

Sago(sabudana) : ¾ cup

Salt to taste

Red Chilly Powder to taste

Small cubes of mozorella cheese : 10

Rice Flour : 1tbsp

Method:

1.       Soak sabudana in water for 8 hrs. The water should be of level of sabudana , not more than that.

2.       Mix all the ingredients other than cheese cubes .

3.       Divide these portion in 6-8 medium sized balls.

4.       Press each ball lightly on your palm and place a cube of mozorella cheese inside and  cover the cheese properly to a ball like shape .

5.       Again press the balls lightly on your palm to make vada like structure.

6.       Refrigerate for half an hour.

7.       Deep fry in medium hot oil  on medium flame

8.       Serve hot with ketchup and green chutney.

Note :

1.Always be very careful with the moisture content  of potatoes and sabudana . If any of these have higher moisture , more binding agent (rice flour used here) will be used that will decrease the taste.

2.Try to avoid binding agent at all for good taste .

3. No need of refrigeration of tikkis if moisture is balanced .

4. In traditional sabuvada , peanuts coriander leaves and many more spices are used, here all those are not needed to get full flavour of cheese .

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Tomorrow’s Recipe : Veg Momoz