Sago-oodness!
Deep fried sago and potato cutlets.
Servings Prep Time
7 35minutes
Cook Time
15minutes
Servings Prep Time
7 35minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Soak the sabudana in water for about two hours. Drain off excess water.
  2. Mix together sabudana, potatoes, peanuts, green chilies, coriander leaves, lemon juice and salt.
  3. Divide the mix into sixteen lemon-sized balls.
  4. Flatten between palms of your hands.
  5. Heat sufficient oil in a kadai and deep fry vadas till golden brown. Drain on absorbent paper.
  6. Serve hot with coriander chutney.
Recipe Notes

For a healthier option, you can brush the hand shaped sago mix with some oil and bake till golden and crisp.