Firstly, to prepare a non-sticky sabudana, in a bowl, rinse 1 cup sabudana and soak in ¾ cup water for 8 hours.

Transfer the soaked sabudana in to the large plate.

Mash 2 boiled potato. Potato helps to bind the vada well.

Also add ½ cup roasted peanut, 4 chilli, 1 inch ginger, 2 tbsp coriander, 1 tsp sugar, 1 tsp cumin, 1 tsp salt and ½ lemon juice.

Mix well, ensuring everything is thoroughly combined.

Squeeze slightly, till the mixture binds well and holds its shape.

Prepare small patties from the sabudana mixture.

Deep fry the patties in hot oil. Or preheat and bake at 180 degrees Celsius for 30 minutes.

Fry on medium flame until they turn golden brown, flipping in between.

Drain off excess oil over a kitchen towel.

Finally, serve Sabudana Vada Recipe hot along with masala tea.