1 kg potatoes-boiled, peeled, mashed
1 cup saboodana (sago)
2 tsp sendha namak (rock salt)
1 tsp chilli powder
1 tbsp coriander-chopped
1 tsp green chillies-chopped
1 tbsp lemon juice
ghee (clarified butter) / oil for deep frying
Wash saboodana till water clears. Soak in water, with level coming upto 3 cm / 1 1/2" above the saboodana, for about 1 1/2 hours.
Drain in a colander and mix in potatoes, salt, chilli powder, coriander, green chillies and lemon juice.
Shape potato mixture into flat, round vadas 5 cm / 2" in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.