Sago (Sabudana) Cutletsby Leena Kohli (@leenakohli)
Sago Cutlets is a crispy and flavorful snack made with sago (sabudana) pearls, potatoes and aromatic spices. These cutlets are easy to prepare and are perfect for those looking for a tasty vegetarian and gluten-free option. Serve them hot as a delicious appetizer, and enjoy them as a tea-time treat with tangy green chutney or your favourite sauce.
- 1cupSago pearls
- Water (for soaking)
- 3medium-sized Potatoes (boiled and grated)
- 1medium-sized Onion (finely chopped)
- 1/2tbspGinger (finely chopped)
- 2medium-hot Green Chillies
- 1/2tbspBlack Pepper powder
- 1tspRed Chilli Powder
- 1tspGaram Masala
- 1tbspTandoori Masala (optional)
- 1tbspDry Fenugreek Leaves (Kasuri Methi)
- 1tspMango Powder (Amchur)
- 1/3cupGreen Coriander (finely chopped)
- 1cupbread crumbs
- Oil for frying
Rinse the sago pearls in a big bowl with water, repeating the process 3-4 times to remove excess starch.
Soak the rinsed sago pearls in water for 5-6 hours or overnight until they soften.
Drain the excess water from the soaked sago pearls using a sieve and set them aside.
Combine the grated potatoes with onion, ginger, salt, green chillies, black pepper powder, red chilli powder, garam masala, tandoori masala (if using), dry fenugreek leaves, mango powder, and coriander leaves in a large mixing bowl. Mix well.
Add the soaked sago to the potato mixture and gently mix to combine.
Grease your palm with oil and take a small portion of the sago mixture. Shape it into a ball and slightly flatten it into a patty/cutlet shape.
Roll the sago cutlet in breadcrumbs and set it aside.
Repeat this process for the remaining mixture and refrigerate the cutlets for 10 minutes to firm up.
Heat oil in a heavy-bottomed pan over medium-high heat. To check if the oil is hot, drop a small portion of the dough into the oil. If it quickly rises to the surface, the oil is ready.
Place sago cutlets into the oil one at a time, making sure not to overcrowd the pan.
Allow the cutlets to cook untouched for a few minutes until they become crisp. Then, gently flip them with a spatula and continue frying until they turn golden and crisp on both sides.
Place the fried cutlets on a paper towel-lined plate to remove excess oil.
Serve hot with green chutney or sauce.
Tips & Tricks
Rinsing the sago pearls is essential to remove excess starch.
Sago pearls should be completely drained to avoid making them soggy.
Add a bread slice to the mixture to firm up the cutlets if they tend to break while frying.
Adjust the spice level to your liking by adding more or less chillies.
Sago cutlets should be shaped to moderate thickness, not very thick or too thin.
The number of servings for this recipe may vary depending on the portion size served. This recipe yields around 10-12 patties, but you can adjust the size of the patties as desired.
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