Sabudana Balls/Bonda(No Aloo/Potatoes)

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Ingredients:
1 cup small/fine sabudana/sago
1 cup buttermilk
2 green chillies (finely chopped)
1 tbsp ginger garlic paste
1 cup rice flour
3 tbsp peanut (roasted & crushed)
2 tbsp coriander leaves (finely chopped)
2 tbsp curry leaves (chopped)
2 tbsp fresh coconut (chopped to small pieces)
1 tsp cumin
2 tbsp water
salt to taste
oil for frying

Recipe:
1. Take 1 cup sabudana and rinse well with water and remove the starch. Drain off all the water and add 1 cup buttermilk.
2. Also, add salt, chopped green chillies and mix well.
3. cover and rest for overnight or until sabudana turn soft.
4. In the morning the sago will absorb all the buttermilk and turns non-sticky.
5. To this add ginger garlic pastes, rice flour, crushed peanut powder, cumin/jeera seeds, coconut pieces, coriander and curry leaves.
6. Squeeze and mix well making sure everything is well combined.
7. Further, add water and mix well. Adjust salt if required.
8. Knead all together form a soft dough adding water if required.
9. Wet the hand with water and pinch a ball sized dough. make small balls out of that dough.
10. Heat oil for deep frying, keeping the flame on medium.
11. Add the prepared balls to hot oil. Stir occasionally, and fry on medium flame until the balls turns golden brown and crisp.
12. Finally, drain off the sabudana bonda and enjoy with coconut chutney or tomato sauce.

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