* Sagoo- 1 cup
* Rice flour- ½ cup
* Curd- 1 cup
* Finely chopped onion- 1
* Green chilli finely chopped-1 table spoon
* Cooking soda- 1 pich
*Salt- to taste.
Wash sagoo and soak it in the curd for 1hr to 2 hrs.
Add all the ingredients to make a medium tight batter,if required add little water.
Deep fry these pakodas on medium flame. Because there is a chance of becoming black to all the curd items. Your khatta and crispy sagoo vada is ready.
2nd way :
*1 cup sago (saboodana)
*1/2 cup peanuts roasted, crushed coarsely
*1 potato boiled, peeled, mashed
*7-8 green chillies crushed
*2 tbsp. coriander leaves finely chopped
*1/2 tsp. cumin seeds
*salt to taste
*oil to deep fry
Wash sago and drain excess water. Soak for 1 hour. Loosen and sprinkle 1/2 cup water.
Keep aside for 2-3 hours. Loosen and remove any lumps. Add all ingredients exceipt oil. Mix well.
Make pattie shaped rounds (flattish) with moist hands.Heat oil in a deep frying pan.
Deep fry on medium flame. Turn once and fry other side till light brown, and crisp.
Drain on kitchen paper or rack.
Serve hot with tamarind chutney/sauce