1 cup saboodana (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
sago and drain excess water.
Soak for 1 hour. Loosen and sprinkle 1/2 cup water.
Keep aside for 2-3 hours. Loosen and remove any lumps.
Add all ingredients exceipt oil. Mix well.
ake 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.
(4 Votes)
Note: Recipe information is posted by our users. Please see our full Terms of use
|
Customer Reviews: Write a Review & Share your thoughts with Other Customers. |
|
|
Print
