• In a hot pan, dry roast the peanuts for a few seconds. Then, let it cool down completely before you coarsely grind it. You could even use a knife to finely chop it.
• Using a grater, grate the boiled potato into a mixing bowl along with the cilantro, green chili, salt and peanuts. Give it a mix.
• Drain the soaked sabudana and add it into the mixing bowl. Mix it around gently without squishing the sabudana too much.
• If you planning to bake the vada, add 1 tablespoon of oil to the mixture.
• To shape the dumplings, rub a little oil in your hand. This will prevent the vada from sticking. Take about 2 tablespoons and shape it into a disc.

FOR DEEP FRYING

• Place a skillet at medium heat and pour enough oil to deep fry the vada. Once the oil starts heating up, layer the shaped vada without over crowding the pan. After 2 minutes, gently flip the vada and continue flipping every now and then until it’s golden brown.
• Once done, keep it in a paper towel to drain off the excess oil. Serve warm.

FOR BAKING

• Preheat the oven to 375 F.
• Place a cast iron pan at high heat and grease the pan with a little oil. Place the vada in one layer and let it crisp up for 2 minutes. Then, flip and repeat for 2 more minutes.
• Place the cast iron pan into the oven and bake for 30 minutes.
• Serve warm.

FOR AIR FRYER

• Preheat the air fryer to 375 F
• Spray some oil on the sabudana and let it air fry for 12 to 15 minutes by turning once in between.
• Enjoy warm.