S is for Sabudanyachi Bora (Potato and Sago dumplings)

You probably are familiar with this in another form – the famous sabudana vada. This bite sized version makes a great bar snack or a tea time treat.

They are called ‘bora’ because in this shape they resemble an Indian fruit (bor or ber, depending on which part of India you come from) by the same name. You could just as easily shape them the traditional way, like patties.

Each time aai (mum) asked us what we would like to have for an afternoon snack, these ‘bora’ would be my sister’s suggestion. Aai loves them too and she would happily comply, often joining us for our snack (a rare treat ) and regale us with stories of her childhood. But that’s another story for another post.

Sabudanyachi bora

Ingredients:

1 cup sabudana or sago (aka tapioca pearls)

8-10 small potatoes, boiled, peeled and mashed

1 large green chilli (more if you prefer it spicier)

3-4 tablespoons chopped coriander

salt to taste

oil for frying

Sabudana vada – traditional form

Method:

1. Wash the sago and drain the water. Sprinkle some more water on the sago and keep aside for 4-5 hours. (Don’t soak them through – they should be wet but not submerged in water.)

2. Mix together the sago, potato mash, salt, chillies and coriander.

3. Shape them into bite sized balls or into patties.

4. In a wok, heat oil. When it is really hot, drop these ‘bora’ in, a few at a time. Fry until golden. Place the ‘bora’ on paper towels to take away any excess oil.

5. Repeat until you’ve used up the mixture.

6. Serve hot with ketchup or some green chutney.