Sabudana Wada/ Cutlet

#fastingdishes#sabudanadishes#sabudanaitem  

#foodforfasting#sago#sabudanawada

Ingredients: 2 cups of sago/ sabudana, 1 tbsp roasted groundnut powder, 1 tbsp cumin                seeds, 8 – 10 curry leaves, 2 green chillis chopped, 2 tsp red chilli powder, 1 lemon juice, rock salt to taste, 2 tbsp of coriander, 4 medium sized boiled and smashed potatoes (not very soft), 2 cubes of ginger, 6 cups litre groundnut oil/ ghee.

                Preparation Time: 30 min

                Recipe:

1.       Wash and soak sabudana well in advance (say 3- 4 hours before to make soft and well cooked sabudana). While soaking it, the amount of water plays a vital role. Add water only to submerge the sabudana (in winters and monsoons). For summers, keep water level of 3 mm approx above the soaked sago.

2.       Take green chilli, curry leaves, coriander and ginger in a mixer pot and make a paste.

3.       Take a big mixing vessel. Add sabudana to this, the paste prepared and smashed potatores and all other ingredients.

4.       Now, make tight balls of 2.5 cm approx. by pressing well in between the palms. Flatten the ball to a round cutlet shape by keeping it tight. It should make approx 15- 17 cutlets.

5.       Take a deep pan and add the ghee/ oil to the pan. Heat it properly till fumes appear. Now turn the gas low. Add 2 – 3 cutlets to this. Wait for 1 min and turn it over. Again allow it to cook from the other side for 1- 2min and then turn over. Repeat this till cutlets turn golden.

6.      Remove the cooked cutlets and then add the un- fried ones. Fry all at low gas but very hot oil. This will ensure that the cutlets would be crisp.

7.    Serve them hot with curd- cucumber koshimbhiri/ raita.

 

Tips: If fried on right oil temperature (high but low gas), then cutlets absorb less oil too.