It is greatly used in Northern India during the fasting period. It is high in carbohydrates and low in fat. Since it is so rich in starch, it keeps you fuller for a longer time and is ideal during fasting.
Today I wanted to show the recipe of the sabudana cutlets that I made for breakfast and enjoyed with a hot cup of tea..
1/2 cup Sabudana or sago.
2 big potatoes
3 1 tsp grated ginger.
1/2 cup red onions cut in small pieces.
Few green chillies depending on how hot you want your cultlets to be.
1/4 cup chopped cilantro leaves.
salt and pepper.
Oil to fry
- Wash and then soak the sabudana for an hour in water.
- Boil the potatoes. Once boiled, peel and mash the potatoes.
- Drain the soaked sabudana and add to the mashed potatoes. And then to this, add onions, grated ginger, chillies and cilantro leaves.
- Add salt and pepper according to your taste and mix well.
- Divide the mixture to 15 - 16 portions. Then roll each into a form of a ball and then flatten between your palms to make the cutlets. Keep aside.
- Heat oil in pan to deep fry. Once hot, fry each cutlets till golden brown.
- Drain the fried cutlets in a paper towel.
- Serve with ketchup or green coriander chutney.
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