Sabudana (Tapioca Pearls) Cutlets are probably the best cutlets one can ever have. The crunch of fried sabudana with the softness of potatoes gives it a perfect texture. It’s a little rich but still the best.

Ingredients

Method

1. Wash sabudana in water and then soak it for a coupl eof hours in 1/2 cup of water. In a few hours all the water will get absorbed. It is very important to follow this ration for crispy cutlets. Soak 1 cup sabudana in 1/2 cup water only.



2. Roast peanuts lightly in a pan until they turn lightly brown.



3. Rub peanuts together to get rid of the thin red cover of the peanuts.
4. Grind the peanuts roughly and keep aside.
5. Boil the potato, peel it and grate it.
6. Roast jeera and grind it coarsely. Keep aside.
7. Wash and chop the coriander leaves and the green chillies.



8. Mix sabudana, grated potatoes, ground peanuts, coriander leaves, green chillies, salt, ground jeera and red chilli powder together. Squeeze in the juice of one lime.



9. Heat oil in a wok.
10. Take about a walnut size potato mixture and shape it like a cutlet, though you can make any shape you like.



11. Slowly drop a few cutlets in the hot oil. Do not disturb the cutlets



12. After 2-3 minutes when the cutlets are slightly brown, gently turn them over. Fry till golden brown from both sides.





13. Serve hot with fresh mint chutney or ketchup.

Notes:

1. Make sure that the oil is very hot otherwise the cutlets will splatter and soak a lot of oil.
2. Do not turn over the cutlets too many times. They splatter easily.
3. These cutlets soak a bit of oil but they are heavenly. They almost taste like McDonald’s Hash Browns.

Summary

Recipe Name

Sabudana (Tapioca Pearls) Cutlets

Author Name

Ruchi Garg

Published On

2010-07-26

Total Time

40M

Average Rating

5 Based on 2 Review(s)