Step 1: Prep the Sabudana

• Rinse sabudana thoroughly 3–4 times until the water runs clear.
• Soak it in 1 cup of water for 5–6 hours or overnight.
• After soaking, sabudana should appear soft and doubled in size. There should be no visible water left.

Step 2: Roast and Crush Peanuts

• Dry roast peanuts in a pan over medium heat for 3–4 minutes until aromatic.
• Transfer to a clean kitchen towel and rub to remove skins.
• Add roasted peanuts, green chilies, and cilantro to a grinder or food processor. Pulse to a coarse mixture—don’t overblend!

Step 3: Mix the Dough

• In a large mixing bowl, add soaked sabudana, mashed potatoes, the coarse green masala, roasted cumin powder, salt, and lemon juice.
• Gently mix everything together. Do not over-mash the sabudana—you want to retain the texture for that perfect outer crisp.

Step 4: Shape the Vadas

• Take a small portion of the mixture and roll it into a ball. Flatten gently between your palms.
• Repeat with the rest of the mixture.
• Let the shaped vadas rest in the refrigerator for about 10 minutes. This helps them firm up before frying.

Step 5A: Option 1 - Fry to Golden Perfection

• Heat oil in a pan over medium heat.
• Fry vadas in batches for 3–4 minutes per side, or until golden brown and crispy.
• Drain on paper towels.

Step 5B: Option 2 - Air Fry the Vada

• Preheat air fryer to 375°F (190°C).
• Lightly brush each vada with oil or spray with cooking spray.
• Arrange them in a single layer in the air fryer basket (no overlapping).
• Air fry for 12–15 minutes, flipping halfway. Cook until golden brown and crispy.
• Add an extra 2–3 minutes if needed for extra crunch.