Vrat Sabudana Cutlet Recipe

Cooking Directions

• STEP 1.Soak the sabudana in water for 4-5 hours or overnight. Drain the water and keep aside.
• STEP 2.In a mixing bowl, mash the boiled potatoes. Add the soaked sabudana, chopped green chilies, chopped coriander leaves, roasted peanuts, sendha namak (rock salt), and black pepper powder. Mix well.
• STEP 3.Divide the mixture into small portions and shape them into cutlets.
• STEP 4.Heat oil in a pan for shallow frying. Place the cutlets in the pan and cook until golden brown on both sides.
• STEP 5.Remove the cutlets from the pan and drain excess oil on a paper towel.
• STEP 6.Serve the Vrat Sabudana Cutlets hot with chutney or yogurt.

Cooking Tips

• Make sure to soak the sabudana properly to achieve the right texture.
• You can add grated ginger for an extra kick of flavor.
• If the mixture is too dry, you can add a little water or lemon juice to bind it together.
• For a healthier option, you can also bake the cutlets instead of frying them.

Storage and Serving

• Vrat Sabudana Cutlets are best served hot and fresh.
• You can store any leftover cutlets in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them or heat them in a pan with a little oil.