Name: Sabudana Dahi ke Sholey recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 Cup - Sago or sabudana soaked overnight; 4 - Medium sized potatoes boiled and mashed; 1/2 tsp - Salt or as per the taste; 1/2 tsp - Red chilli powder or as per the taste; For the curd filling : 1/2 Cup - Hung curd, thick and fresh; Salt to taste; Black or red pepper to taste; 1 tbsp - Roasted peanuts, powdered; 1 tsp - Suji (optional , just to thicken the curd); Oil for frying

ABOUT Sabudana Dahi ke Sholey RECIPE

This is my innovative version of Sabudana cutlets in which sabudana bombs are made with a twist of hung curd and peanut powder in the center. Very easy and finger licking good.

Ingredients Serving: 4

1 Cup - Sago or sabudana soaked overnight
4 - Medium sized potatoes boiled and mashed
1/2 tsp - Salt or as per the taste
1/2 tsp - Red chilli powder or as per the taste
For the curd filling : 1/2 Cup - Hung curd, thick and fresh
Salt to taste
Black or red pepper to taste
1 tbsp - Roasted peanuts, powdered
1 tsp - Suji (optional , just to thicken the curd)
Oil for frying

Instructions

Mix ingredients for curd filling in a bowl.
Mix all the ingredients, for the sholey in another bowl.
Take a small portion of the potato - sago mixture, flatten it put 1/2 tsp curd filling and give an oval shape carefully, so that curd doesn't comes out while frying.
Make all the sabudana sholey likewise.
Deep fry in batches of 3 or 4 in medium hot oil until golden brown and crisp. Keep turning in between for an even colour.
Serve the sabudana dahi ke sholey hot with coriander mint chutney and ketchup.

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