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Sago (Sabudana/Tapioca Pearls) Cutlet


By Ruchik Randhap (Delicious Cooking) (Visit website)



My husband loves vadas of all types. Since I had never tried my hand at Sabudana before I thought I should give this recipe a try. The recipe is very simple & anything that doesnt require too much prior planning & hardwork is fine with me :-)
I will call this particular version of the Sabudana Vada as a cutlet cuz the texture inside the vada was a lot like a cutlet - soft & mushy & a little chewy because of the sabudanas which need to be soaked in water. I will be trying out another version which I believe is more crispy & crunchy which will be a 'Vada' in the true sense.


 Sago Cutlet
Recipe Source: The Mangalore Ladies Club Cookery Book



You Need:
1/2 cup sago (sabudana)
2 potatoes (or 250gms)
1 medium onion finely chopped
a few coriander leaves finely chopped
2 green chillies finely chopped
salt to taste
1/2 cup breadcrumbs
Oil for deep frying 


Method:

1. Soak the sago in sufficient water for at least 1/2 hour, then drain well & keep aside.

2. Boil & peel the potato & mash well. Remember not to let the potato linger in the pressure cooker/pan for too long after its cooked - it will turn out soggy

3. Mix all the ingredients well - sago, potato, onion, green chillies, coriander and salt. Tip: Mix the onions only if you intend to fry & serve the cutlets immediately. If you leave the mixture for too long, the onions will let out water & the mixture will turn soggy.

4. Take about 3-4 tbsps of mixture into your palm & shape into round balls and flatten them with your palm. Roll the cutlets in the breadcrumbs

5. Heat oil in a heavy bottomed kada/wok & deep fry the cutlets 2-3 at a time till golden in colour

6. Serve hot with tomato ketchup



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