Sabudana cutlet recipe
Sabudana aloo tikki/cutlet is very easy to make and does not require much effort and time, especially on days when we fast.
Sago (sabudana) soaked - 2 cups Potatoes boiled and mashed - 3 medium Rock salt (sendha namak) to taste Roasted peanuts crushed - 1/2 cup Sesame seeds (til) roasted - 1 tablespoon Green chilli-ginger paste - 1 teaspoon Arrowroot powder - 2 tablespoons Oil to deep fry.
How to make
Place the mashed potatoes in a bowl. Add rock salt, peanuts, sesame seeds, green chilli- ginger paste and one cup sabudana and mix well.
Add arrowroot powder and mix. Place the remaining sabudana in a plate. Take some of the mixture and roll into a ball.
Place the ball over the sabudana in the plate and press lightly into a tikki. Heat sufficient oil in a kadai and deep fry the tikkis till crisp and golden brown.
Drain on absorbent paper and serve hot.
Preparation Time : 31-40 minutes
Cooking time : 11-15 minutes