Sunday, March 16
1 cup sabodana (sago)
1/2 cup peanuts roasted, crushed coarsely
1 potato boiled, peeled, mashed
7-8 green chillies crushed
2 tbsp. coriander leaves finely chopped
1/2 tsp. cumin seeds
salt to taste
oil to deep fry
Wash sago and drain excess water.
Soak it for about 3 to 4 hours with almost double volume of water.
When done, drain excess water via a sieve. Add all ingredients except oil. Mix well.
Make pattie shaped rounds (flattish) with moist hands.
Deep fry in hot oil on medium flame.
Turn once and fry other side till light brown, and crisp.
rain on kitchen paper or rack.
Serve hot with tamarind chutney.
Or, you may serve peanut chutney (refer) mixed in curds as a dip.
Time: 45-60 mins