This is an appetizer that my mother-in-law taught me how to make. It's light, a little spicy, and full of flavor. I can literally eat 20 of them with a cold beer.
In order to make them, you will have to seek out an Indian or Pakistani grocery in your area in order to find the main ingredient, tapioca puffs or also called sago (see photo below).
2 cups all-purpose flour.
2 tbsp rice flour.
2 cups sago (tapioca puffs)
2 cups buttermilk
7 curry leaves, diced
1 tspn ginger
2 tspn red pepper flakes
1 tspn salt
1 handful of cilantro, diced
3 cloves of garlic, diced
3 green onions, diced
1 yellow onion, diced
- Add 2 cups of tapioca to a glass pyrex measuring cup.
- Add buttermilk to pyrex measuring cup to a level just above the tapioca.
- Allow tapioca to absorb butter milk. This will take about 2 hours.
- Pour tapioca into a large mixing bowl and add all-purpose flour and rice flour to absorb any excess moisture.
- Mix remaining ingredients with tapioca.
- Make small balls from mixture using a tablespoon measure and drop into oil of a deep fryer.
- Remove when pagodas are tan in color and let cool on a baking sheet covered with paper towels.