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.
|Preparation Time:||40 minutes|
|Sabudana (Tapioca Pearls)||1 cup|
|Boiled Potato||1.5 cup grated|
|Raw Peanuts||1/2 cup|
|Jeera (cumin) seeds||1 tsp|
|Red Chilli Powder||1/2 tsp|
|Vegetable Oil||For frying|
|Fresh Coriander Leaves||1/2 cup|
- 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.
- Roast peanuts lightly in a pan until they turn lightly brown.
- Rub peanuts together to get rid of the thin red cover of the peanuts.
- Grind the peanuts roughly and keep aside.
- Boil the potato, peel it and grate it.
- Roast jeera and grind it coarsely. Keep aside.
- Wash and chop the coriander leaves and the green chillies.
- 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.
- Heat oil in a wok.
- Take about a walnut size potato mixture and shape it like a cutlet, though you can make any shape you like.
- Slowly drop a few cutlets in the hot oil. Do not disturb the cutlets
- After 2-3 minutes when the cutlets are slightly brown, gently turn them over. Fry till golden brown from both sides.
- Serve hot with fresh mint chutney or ketchup.
- Make sure that the oil is very hot otherwise the cutlets will splatter and soak a lot of oil.
- Do not turn over the cutlets too many times. They splatter easily.
- These cutlets soak a bit of oil but they are heavenly. They almost taste like McDonald’s Hash Browns.