Note: Trick is to only soak Tapioca for 1 hour or so, not more than that, or else it will crumble.
1 cup Tapioca, soaked in 2 cups water for an hour, then drained
1/2 cup peanuts, crushed partially
3 cups Idaho potatoes, boiled, peeled and mashed
1/2 jalapeno, finely chopped
1 teaspoon salt
1 tablespoon lemon juice
2 tablespoon chopped cilantro
Peanut oil to deep-fry
In a mixing bowl, add all ingredients except oil and mix well.
Heat oil at 375 F. Meanwhile, make small balls and keep aside.
Fry in small batches, until golden-brown and serve hot with chutney.