• In a medium bowl, cover tapioca pearls with water and soak for at least 4 hours up to overnight. Before adding to the recipe, drain well until the water runs clear and starch is removed.
• In a small skillet, heat oil over medium heat and fry the peanuts for 2 minutes until aromatic and toasty. Remove and pat off any excess oil, then crush them into a coarse powder.
• In a large bowl, add the cooked mashed potatoes, drained tapioca, green chile, cumin, salt, lemon juice, peanuts, and fresh coriander leaves. Mix together until well incorporated.
• Divide the mixture into 8 portions and form each into a small ball. Flatten these balls into discs and set them aside on a plate.
• In a large non-stick pan, heat oil over medium heat. Once hot, add the Sabudana vada to the pan in a single layer, being sure to not overcrowd the pan.
• Fry on each side for 2 to 3 minutes, or until nicely golden and crisp on the outside.
• Serve hot with your favorite green coriander chutney and plain yogurt.

How to Air Fry Sabudana Vada

• Follow the first 4 steps above. Once patties are formed, pre-heat the air fryer to 375°F to 380°F.
• Place the fritters in a single layer in the air fryer basket and spray or brush lightly with oil.
• Cook for 4 minutes, turn, and cook for an additional 4 minutes or until golden brown on both sides and cooked through.