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Sago (Sabudana) Cutlets  recipe

Sago (Sabudana) Cutlets

by Leena Kohli (@leenakohli)
Prep Time
5hr
Cook Time
20min
Total Time
5hr 20min
IndianAppetiserSnackVegetarianGluten-Free

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. 

Ingredients

5 Servings
  • 1cup
    Sago pearls
  • Water (for soaking)
  • 3
    medium-sized Potatoes (boiled and grated)
  • 1
    medium-sized Onion (finely chopped)
  • 1/2tbsp
    Ginger (finely chopped)
  • 1/2tbsp
    Salt
  • 2
    medium-hot Green Chillies
  • 1/2tbsp
    Black Pepper powder
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Garam Masala
  • 1tbsp
    Tandoori Masala (optional)
  • 1tbsp
    Dry Fenugreek Leaves (Kasuri Methi)
  • 1tsp
    Mango Powder (Amchur)
  • 1/3cup
    Green Coriander (finely chopped)
  • 1cup
    bread crumbs
  • Oil for frying

Method

For Cutlets

  1. Rinse the sago pearls in a big bowl with water, repeating the process 3-4 times to remove excess starch.

  2. Soak the rinsed sago pearls in water for 5-6 hours or overnight until they soften.

  3. Drain the excess water from the soaked sago pearls using a sieve and set them aside.

    Step 1.1: Drain the excess water from the soaked sago pearls using a sieve and set them aside
  4. 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.

  5. Add the soaked sago to the potato mixture and gently mix to combine.

    Step 1.1: Add the soaked sago to the potato mixture and gently mix to combine
  6. 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.

    Step 1.1: Grease your palm with oil and take a small portion of the sago mixture
    Step 1.2: Grease your palm with oil and take a small portion of the sago mixture
  7. Roll the sago cutlet in breadcrumbs and set it aside.

    Step 1.1: Roll the sago cutlet in breadcrumbs and set it aside
  8. Repeat this process for the remaining mixture and refrigerate the cutlets for 10 minutes to firm up.

For Frying

  1. 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.

  2. Place sago cutlets into the oil one at a time, making sure not to overcrowd the pan.

    Step 2.1: Place sago cutlets into the oil one at a time, making sure not to overcrowd the pan
  3. 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.

    Step 2.1: Allow the cutlets to cook untouched for a few minutes until they become crisp
    Step 2.2: Allow the cutlets to cook untouched for a few minutes until they become crisp
  4. Place the fried cutlets on a paper towel-lined plate to remove excess oil.

    Step 2.1: Place the fried cutlets on a paper towel-lined plate to remove excess oil
  5. Serve hot with green chutney or sauce.

Tips & Tricks

  1. Rinsing the sago pearls is essential to remove excess starch.

  2. Sago pearls should be completely drained to avoid making them soggy.

  3. Add a bread slice to the mixture to firm up the cutlets if they tend to break while frying.

  4. Adjust the spice level to your liking by adding more or less chillies.

  5. Sago cutlets should be shaped to moderate thickness, not very thick or too thin.

  6. 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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Recipe by

Leena Kohli

(@leenakohli)

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