Sabudana cutlets are a popular and delicious snack often made during fasting or fasting days. Here’s How To Make Sabudana Cutlets:
Component:
- 1 cup sabudana (tapioca pearls)
- 2 medium sized potatoes, boiled and mashed
- 1/2 cup roasted peanuts, crushed
- 2 tbsp chopped fresh coriander
- 2 green chilies, finely chopped (as per your choice of spice) According be adjusted )
- 1 tsp cumin
- 1/2 tsp ginger paste
- Rock salt (sandha namak) to taste
- oil for frying
Instruction:
- Wash the sago under running water till the water runs clear. Soak sago in enough water for at least 4-5 hours Or cover completely overnight. Remove excess water using a strainer.
- In a mixing bowl, add soaked sago, mashed potatoes, crushed peanuts, chopped coriander leaves, green chilies, cumin seeds, ginger paste and rock salt. Mix well till all the ingredients are well combined.
- Take a small portion of the mixture and shape it into small patties or cutlets. Repeat the process with the remaining mixture.
- Heat oil in a shallow pan or wok over medium heat.
- When the oil is hot, carefully put the cutlets in the pan. Cook them on medium heat till they become golden brown and crisp from one side. Flip the cutlet and cook from the other side as well. Make sure they are cooked well and have a crisp exterior.
- Once cooked, take out the cutlets in a plate covered with paper towels to absorb excess oil.
- Serve sabudana cutlets hot with chutney or curd of your choice.
These Sabudana Cutlets make a delicious and filling snack during fasting days. You can serve these as a side dish or even as part of a fasting meal. Remember to use sendha namak (rock salt) instead of regular salt, as it is commonly used during fasting. Enjoy the cutlets while following the fasting guidelines and rituals of your specific tradition.
