Sabudana vada/crispy tapioca patty/pearl sago cutlets

Appetizer

6 servings

Very Easy

1 hour

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 2 brown potatoes boiled
• 1 cup sago/sabudana/tapioca washed and soaked
• ¼ cup roasted and coarsely ground peanut powder
• 3 - 4 green chilies finely
• 1 tsp lemon juice
• 1 tsp sugar
• 1/2 tsp red chilly powder
• 1 tsp roasted cumin powder
• Salt to taste
• Oil for frying

You may like

Crispy japanese cabbage salad

Preparation

• Wash sago once-twice ,then add enough water to just cover the sago in the bowl. Cover and leave overnight or 5 hours. Sago will swell and become double in size and wil b soft.
• Take a bowl and mix all the ingredients together except oil and make into a soft dough as shown in pic.
• Moist hands and make small medium size balls and flatten slightly to form patties.
• Slide the rounds in the heated oil on medium flame. Deep Fry till they are crisp and light brown in color.
• Drain them well on paper towels. Serve hot with green cilantro chutney, peanut chutney, coconut chutney, cucumber raita or just with yoghurt.

Creativesanyukta

Questions

Photos of members who cooked this recipe