Potato Sabudana Cutlets Recipe

Cooking Directions

• STEP 1.Soak the sabudana or sago pearls in water for a few hours.
• STEP 2.Drain the water and let the sabudana pearls sit for a while to remove excess moisture.
• STEP 3.In a mixing bowl, combine mashed potatoes, soaked sabudana pearls, chopped green chilies, chopped coriander leaves, and spices.
• STEP 4.Mix well to form a smooth mixture.
• STEP 5.Divide the mixture into small portions and shape them into round cutlets.
• STEP 6.Heat oil in a pan and shallow fry the cutlets until golden and crispy on both sides.
• STEP 7.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to soak the sabudana pearls for at least 4-5 hours to ensure they become soft and plump.
• You can add grated cheese or paneer to the cutlet mixture for extra flavor and texture.
• If the mixture is too sticky, you can add some arrowroot flour or water chestnut flour to bind it.

Storage and Serving

• Potato Sabudana Cutlets are best served hot and fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or oven before serving to regain crispiness.