Cutlet Potato – Sabudana

by SallyMathew
Sabudhana Cutlet
Cutlet Potato – Sabudana is a tasty, crispy snack fried to a golden brown color. Crunchy and soft in the inside, these patties are apt during fasting and religious ceremonies. The dish is unique with the presence of sabudana also termed tapioca pearls and coarsely ground peanuts that lend a typical crunch to the dish. Cutlet Potato – Sabudana is nutritious and wholesome as a gentle snack. The dish blends well with green coriander chutney and tomato sauce. Serve the snack hot and you can adjust the spiciness as per requirement. You can explore the beautiful Cutlet Potato – Sabudana snack here.
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Sabudhana Cutlet
Votes: 1
Rating: 5
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Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Potatoes - 250 g
  • Bread slices - 4 nos
  • Sago(Sabudana/Chowari) - 50 g
  • Salt(As reqd) -
  • Peanuts(coarsely ground)(Nelakadala) - 25 g
  • Red chilly powder - 1 tsp
  • Green chilly(finely chopped) - 2 nos
  • White jeera - 1/2 tsp
  • Ginger(grated) - 1" piece
  • Garam masala powder - tsp
  • Coriander leaves(For flavor, finely chopped) -
  • Oil(For frying) -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Potatoes - 250 g
  • Bread slices - 4 nos
  • Sago(Sabudana/Chowari) - 50 g
  • Salt(As reqd) -
  • Peanuts(coarsely ground)(Nelakadala) - 25 g
  • Red chilly powder - 1 tsp
  • Green chilly(finely chopped) - 2 nos
  • White jeera - 1/2 tsp
  • Ginger(grated) - 1" piece
  • Garam masala powder - tsp
  • Coriander leaves(For flavor, finely chopped) -
  • Oil(For frying) -
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For preparing Cutlet Potato - Sabudana, first pressure cook the potatoes until soft.
  2. Soak sabudana in luke-warm water for 2 hours.
  3. Peel and mash the boiled potatoes.
  4. Dip the bread slices in water and squeeze them.
  5. Mix together all the above mentioned ingredients except oil well enough to make a dough.
  6. Divide the mixture and roll out oval shaped cutlets. Dip the cutlets in maida flour mixture before frying.
  7. Heat oil in a pan or a kadai.
  8. Fry the cutlets to a golden brown colour.
  9. :- Cutlet Potato - Sabudana is ready.
  10. :- Serve Cutlet Potato - Sabudana hot with green coriander chutney and tomato sauce.
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