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Articles: Recipes | Sagu Cutlets
- Mrs. vimala mudigonda
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sago (sabudana) 150gms
potatoes(boiled) 2
medium sized raw grated 1(raw)
Green chilies, 4
ginger 1small bit
coriander leaves 2tbsp
peanut powder ½ cup(coarsely ground
cummin seeds 1tsp
lemon juice ½tsp
sugar (optional) 2-3 tsp
salt to taste
oil /ghee 3-4 cups
Method
Soak sago in water.
Drain off all the water and keep it aside for half an hour to one hour.
(Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
Mash the boiled potatoes to a fine paste without any lumps.
Grind the ginger & greenchillies to a fine paste.
Mix all ingredients along with mashed poatato &lemon juice.
Mix it properly using a little bit of water.
Place some bread crumbs in a plate.
Make them walnutsized balls and flatten them, and flip in the
bread crumbs.
Heat some oil or ghee&deep fry these vadas till golden crispy.
brown.
Suggestion:- Raw potato gives crispyness.
even soya beans flour also can be used for crispyness.
Use 'big size' sago, but they dissolve very easily in water.
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