Ekadashi Tapioca Balls (shallow fry)

My most liked option during fasting is making these crispy stretchy grain free balls. Rolled with few spices and good amount of cilantro makes it a good dip with either chutney or sabji.

Ingredients for tapioca balls:
1 ½ cups of soaked tapioca granules (nearly for two hours in 2 cups water)
1 big or 2 medium boiled baking potatoes
1 teaspoon of cumin seeds
2 chopped green chillies
1 ½ teaspoon of salt
3-4 curry leaves
1 tablespoon of broken roasted peanuts
Oil for shallow frying

Please  check (Measurements)

Tapioca balls: Mix the salt, potatoes, tapioca granules and roasted peanuts in a bowl. Heat around 1 tablespoon of oil in a skillet. Sauté the cumin seeds, curry leaves and chillies in it. Mix these spices in the bowl. Wet your hands with water and start making equal portions of balls from the mixture.
Heat nearly 1 ½ tablespoon of oil or ghee in a non-stick pan. Press the balls a bit so that they can get cooked nicely.
Place five balls at a time and shallow fry flipping both the sides till golden brown (on a medium flame). Place them on a tissue paper and serve it with the grain free paneer sabji

Note: during the frying process kindly use more oil if needed but make sure not to add too much oil as the pan is already non-stick.

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