EKADASHI TAPIOCA (SAGO) BALLS

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My most liked option during fasting is making these crispy stretchy grain free balls. Rolled with few spices and good amount of cilantro makes a good meal with some fresh chutney or soup.

Makes 20 Tapioca Balls
Ingredients for tapioca balls:
1 ½ cups of soaked tapioca granules (nearly for 30 minutes in 2 cups water)
1 big or 2 medium Potatoes (boiled)
1 teaspoon of cumin seeds
2 chopped green chillies
1- ½  teaspoons of salt
3-4 curry leaves
1 tablespoon of broken roasted peanuts (optional)
1 cup finely chopped cilantro
Oil for shallow  or deep frying 

Tapioca balls: Mix the salt, potatoes, tapioca granules, cilantro and roasted peanuts in a bowl. Heat around 2 tablespoons of oil in a skillet. Saute the cumin seeds, curry leaves and chillies in it. Pour and mix these spices in the bowl mixture. Wet your hands with water and start making equal portions of balls from the mixture.

Place five flat balls at a time and shallow or deep fry flipping both the sides until they turn golden brown (on a medium flame). Serve hot with tomato soup or chutney.

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