The Culinary Institute of America Presents ProChef.com

Watch the Step-by-Step
Streaming Video

Yield: 2 dozen 2-inch round vadas

The Brahmin women of Maharashtra are known in India as being the most creative vegetarian cooks. It is therefore not surprising that they would be the ones to create this astonishingly flavorful croquette using mundane tapioca and inexpensive peanuts.

These croquettes are so irresistible that almost all urban Indian housewives today serve them as hors d'oeuvres with cocktails. Please note that these croquettes are extremely hot—spicy hot; therefore be forewarned or cut down the amount of green chilies in the recipe.

>DOWNLOAD THE RECIPE COLLECTION: (216Kb Adobe Acrobat PDF file)

Ingredients	Amount
Tapioca, minute pearls	6 Tbsp.
Hot green chilies, finely chopped with seeds	8 ea.
Finely chopped cilantro (leaves and tender stems)	½ cup
Roasted peanuts, chopped	½ cup
Medium-sized potatoes, boiled, peeled and coarsely mashed	3 ea. (about ¾ lb.)
Scallions, chopped	½ bu.
Asafetida powder (or ¼ cup finely chopped shallots)	¼ tsp.
Peanut oil (enough to fill a kadhai or deep fryer to a depth of 1 ½ inches)

Method

1. Put the tapioca in a colander. Add cold water and drain. Repeat three to four times to wash tapioca of excess starch clinging to the surface. Add enough water to cover the tapioca by an inch and let soak for 20 minutes. Drain, rinse, and drain again. Put in a bowl.

2. Add half the potatoes and the remaining ingredients except the oil to the tapioca and mix thoroughly, kneading the mixture for 1-2 minutes. Mix in the rest of the potatoes so you have a chunky mixture. Season well with salt and pepper. Clean your hands well.

3. Moisten your hands with a little water (this is to prevent the mixture from sticking to your fingers). Pinch off about a 1-inch round piece of dough and roll into a smooth ball. Press the balls lightly but firmly to flatten them slightly. Set aside. The patties may be formed several hours ahead and kept refrigerated, covered with plastic wrap.

4. Heat ¼-inch of oil in a kadhai. Add 6 or 7 patties at a time and pan-fry, turning them when they are golden brown, about 3 minutes per each side. Drain on paper towels and continue with the rest the same way.

Back to Main Recipes Page Nutrition Facts
Serving Size: 4 croquettes		Servings Per Recipe: 6

			%DV*
Calories: 260			13
Total Fat: 18 grams			28
Saturated Fat: 3 grams			15
Cholesterol: 0 mg			0
Sodium: 862 mg			36
Total Carbohydrate: 23 grams			8
Dietary Fiber: 3 grams			11
Sugars: 0 grams
Protein: 4 grams			8

Vitamin A: 13%	Vitamin C: 92%	Calcium: 2%	Iron: 5%
*Percent Daily Values are based on a 2000 calorie diet.

Back to Main Recipes Page