Name: Sabudana cutlet recipe by Bhawana Garg at BetterButter
Prep time: 180 min
Cook time: 25 min
Total time: 205 min
Yield: 3
Ingredients: Sabudana / sago / tapioca - 1/2 cup; Potato(boiled and peeled) - 1; Peanuts/groundnuts(roasted & crushed) - 1/4 cup; Ginger(finely chopped) - 1 inch; Green chilli/hari mirch(finely chopped) - 1; Coriander leaves(finely chopped) - 2 tablespoons; Cumin powder / jeera powder - 1/4 teaspoon; dry mango powder - 1/2 teaspoon; Sendha salt - as per taste; Oil for deep frying the cutlets; Rajgira flour - 1 tablespoon (optional)

ABOUT Sabudana cutlet RECIPE

Sabudana cutlets is a fried snack adopted from western India. It is now a common snack dish in Indian household, during fasting days. Sabudana cutlets are prepared from sago/sabudana pearls and mashed potatoes. You can either deep fry the cutlets or you may roast them in less oil, as per your taste. Serve yummy sabudana cutlets with green chutney/curd. Here we present a quick recipe for the same.

Ingredients Serving: 3

Sabudana / sago / tapioca - 1/2 cup
Potato(boiled and peeled) - 1
Peanuts/groundnuts(roasted & crushed) - 1/4 cup
Ginger(finely chopped) - 1 inch
Green chilli/hari mirch(finely chopped) - 1
Coriander leaves(finely chopped) - 2 tablespoons
Cumin powder / jeera powder - 1/4 teaspoon
dry mango powder - 1/2 teaspoon
Sendha salt - as per taste
Oil for deep frying the cutlets
Rajgira flour - 1 tablespoon (optional)

Instructions

Soak ½ cup sabudana in water for 3 hours or till it gets mashed up easily. Depending on quality of sabudana, increase or decrease the soaking time.
Drain off the sabudana well in a strainer.
Transfer the soaked and drained sabudana into a large mixing bowl.
Add 1 large boiled and grated potato. I have pressure cooked potato for 2 whistles.
Add crushed peanuts, ginger, chilli, coriander leaves, cumin powder, amchur and sendha salt to taste.
Mix and mash the mixture with your hand and form a dough.
Prepare small flat patties or rolls, so it gets cooked faster. If you are not able to make patties then add 1 tablespoon of rajgira flour to absorb moisture.
Deep fry the cutlets.
Serve delicious sabudana cutlets with green chutney.

Similar Recipes