Potato sago (sabudana) rolls Recipe

Cooking Directions

• STEP 1.Wash and soak the sago pearls in water for 2-3 hours, then drain the water.
• STEP 2.Boil the potatoes until they are soft, then peel and mash them.
• STEP 3.In a mixing bowl, combine the soaked sago pearls, mashed potatoes, chopped green chili, cumin powder, chopped coriander leaves, and salt. Mix well to form a dough-like consistency.
• STEP 4.Divide the mixture into small portions and shape them into rolls.
• STEP 5.Roll the rolls in crushed peanuts to coat them evenly.
• STEP 6.Heat oil in a pan and shallow fry the rolls until they turn golden brown and crispy.
• STEP 7.Remove the rolls from the pan and place them on a paper towel to absorb excess oil.
• STEP 8.Serve the potato sago rolls hot with mint chutney or ketchup.

Cooking Tips

• Make sure to soak the sago pearls for at least 2-3 hours to ensure they become soft and plump.
• You can adjust the spice level by adding more or less green chili according to your preference.
• To make the rolls more crispy, you can double coat them with crushed peanuts.
• If the mixture is too sticky, you can add a little bit of arrowroot flour or cornstarch to bind it together.
• For a healthier version, you can also bake the rolls in the oven instead of frying them.

Storage and Serving

• These potato sago rolls are best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the rolls, you can either microwave them for a few seconds or bake them in the oven until they are heated through.
• Serve the reheated rolls with mint chutney or ketchup.