Saturday, 29 October 2011

Sabudana (Sago) Cutlet

sabudana cutlet

Sabudana cutlet is a very tasty snack and you can have it with your evening tea or Sunday breakfast when everybody wants something special. Coating of sabudana on cutlet make them crisp and yummy!!
Recipe of sabudana cutlet/ patties
4 potatoes- boiled, peeled and mashed
4 bread slices
3-4 green chillies- chopped
Salt to taste
3/4 tsp amchoor (dried mango powder)
1/2 cup sabudana (saboodana/sago/tapioca pearl)
Oil to shallow fry
cutlet being shallow fried

1. Wash sabudana in a colander or a strainer. Drain. Soak sabudana in enough water in which it is ‘just immersed’ and no more. Soak for 1 1/2 hour. Strain excess water if any.
2. Remove sides of bread slices and dip them in water one by one and immediately take them out. Squeeze to remove water.
3. Add bread, green chillies, salt and amchoor to mashed potatoes. Mix well to form dough.
4. Take tennis size balls from the potato dough and flatten them between your palms. Do not flatten too much.
5. Spread sabudana in a plate. Press both sides of each cutlet in the sabudana and press gently so that sabudana coats the cutlet well.
6. Heat oil in a flat, shallow non-stick pan. Place as many cutlets on it as you can easily manage. When underside turns golden, turn over and cook from other side also.
7. Drain and place on an absorbent paper. Serve sabudana cutlet hot.

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