Cutlet Potato - Sabudana
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.
Ingredients
- 250 g Potatoes
- 4 nos Bread slices
- 50 g Sago Sabudana/Chowari
- Salt As reqd
- 25 g Peanuts(coarsely ground) Nelakadala
- 1 tsp Red chilly powder
- 2 nos Green chilly finely chopped
- 1/2 tsp White jeera
- 1" piece Ginger grated
- 1½ tsp Garam masala powder
- Coriander leaves For flavor, finely chopped
- Oil For frying
Instructions
- For preparing Cutlet Potato - Sabudana, first pressure cook the potatoes until soft.
- Soak sabudana in luke-warm water for 2 hours.
- Peel and mash the boiled potatoes.
- Dip the bread slices in water and squeeze them.
- Mix together all the above mentioned ingredients except oil well enough to make a dough.
- Divide the mixture and roll out oval shaped cutlets. Dip the cutlets in maida flour mixture before frying.
- Heat oil in a pan or a kadai.
- Fry the cutlets to a golden brown colour.
- :- Cutlet Potato - Sabudana is ready.
Tried this recipe?Let us know how it was!
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