Mini sago badas Recipe

Cooking Directions

• STEP 1.Soak sago pearls in water for 2 hours, then drain and keep aside.
• STEP 2.Boil and mash potatoes, and mix them with soaked sago pearls.
• STEP 3.Add chopped onions, green chilies, coriander leaves, ginger-garlic paste, and spices to the mixture.
• STEP 4.Shape the mixture into small balls and deep fry them until golden brown.
• STEP 5.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to soak the sago pearls properly to achieve the right texture.
• You can add grated coconut or roasted peanuts for extra flavor and crunch.
• Adjust the spice level according to your preference.

Storage and Serving

• Mini sago badas are best served hot and crispy.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat them in an oven or air fryer to regain the crispiness before serving.