Tapioka Wada

Ingredients:

Tapioka - 1 cup soaked (check basic stuff)
Boiled potatoes - mashed - 1/2 cup
Peanut powder - 1/4 cup (check basic stuff)
Cumin seeds - 1/4 tsp
Cumin powder - 1/4 tsp
Chili powder - 1/4 tsp (or to your taste)
Green chilies - 2 - ground coarsely (or to taste)
Chopped cilantro leaves - 2-3 Tbs
Brown sugar - 1/4 tsp
Salt to taste.

Recipe:

Heat peanut oil in a woke for deep frying ( about 2"-3" deep).
Prepare dough by mixing all the ingredients well with your hand.
Wet your fingers with water and make golf ball size balls from the dough.
Pat down each ball into a disc of 1/3" to 1/2" thickness.
Smooth edges of these discs with wet fingers if necessary.
Test oil with a small piece of dough. Oil should be really hot.
If the dough starts showing bubbles and rises to the top...means oil is ready for frying.
Add 4-5 discs at one time (slide them from the sides of the woke so the oil won't splatter).
Let them get lightly brown on one side and then flip them over.
Let the other side get lightly bown.
They will puff up and become crisp when done.
Serve them as an appetizer or a side dish.

Notes:

1) Tapioka is used on fasting day as it is total starch and easier for digestion.
2) Potatoes, sweet potatoes are used for the same purpose.
3) Serve them right away when they are crisp.