Potato might be a staple but it is very difficult to use it sometimes. Take the example of sabudana vada. Various recipes suggest using boiled and mashed potatoes but it is very difficult to form perfect vada with them. There are many problems. First of all, the vada sometimes breaks off in the oil and does not hold its shape. This dirties the oil and also spoils vada. Second, the vada ends up being very soggy and oily. Here is a recipe which rescues the vada and makes it crisp as well as makes sure the shape is held together.
1/2 cup soaked sabudana
1 medium potato
2 tbsp peanut powder
1 tbsp salt
1 tsp red chilli
1 tsp chaat masala
1 tbsp chopped coriander
Oil for frying
The recipe calls for 1/2 cup soaked sabudana and not the dry version. This will make around 10 vada. Squeeze out as much water as possible from the sabudana.
Peel and grate the potato. Again, squeeze out as much water as possible.
Mix sabudana, grated potato, peanut powder and the rest of the dry ingredients. Make 10 equal sized balls and press slightly to form disks.
Heat the oil in a skillet or a pan. Make sure the oil is boiling hot before frying the vada in it or they might break.
Fry the vada till golden brown turning once. Drain the vada on a tissue and serve hot.