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Sabudana Potato Cutlets
By : Method
- Soak the sabudana in enough water and keep aside for about two hours.
- Drain out the excess water, add the potatoes, peanuts, green chillies, coriander, lemon juice and salt and mix well.
- Divide the mixture into 16 equal portions and roll out each portion into a lemon sized ball, flatten between the palms and keep aside.
- Heat the oil in a kadai and deep fry the cutlets till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper. Serve hot with chutney of your choice.
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Ingredients:
1&1/2 cups sago (sabudana)
3 potatoes, boiled and mashed
1 cup roasted peanuts, coarsely ground
3 green chillies, finely chopped
2 tbsp chopped coriander (dhania) leaves
1 tbsp lemon juice
Salt to taste
Oil for deep frying
1&1/2 cups sago (sabudana)
3 potatoes, boiled and mashed
1 cup roasted peanuts, coarsely ground
3 green chillies, finely chopped
2 tbsp chopped coriander (dhania) leaves
1 tbsp lemon juice
Salt to taste
Oil for deep frying
RECIPES BY CHISHTI
