Sabudana (Javarisi) cutlet – Tapioca Sago Cutlets

The most difficult decision to make for me is “What to cook?” I have heard the same from a lot of my friends too. Especially when it comes to the after school snack, it’s even more difficult because you want something light and filling. And the kids want something yummy J

When I saw the event “Kid’s Delight–After School Snacks /Tiffin” in “Nivedhanams”,  I was very excited.The Kid's delight is an event series which was created by Valli of "Spicing your life". To learn more about the event "Click Here".  It’s such a wonderful event and I am looking forward for all the dishes and recipes. At the same time I wanted to send my “Sabudana Cutlet” to this event.

The main idea behind my blog is to make every day cooking easy and encourage everyone to eat more home cooked meals. That’s the reason I keep my recipes as simple as possible. This is one such recipe which is very easy to make and will sure be a hit. It makes a good party appetizer too.

Recipe

Ingredients

1 cup Sabudana / Javarisi

2 medium sized potatoes

1 green chili

½ cup roasted peanuts

2 tablespoon finely chopped coriander leaves

1 tablespoon finely chopped mint leaves

2 tablespoon all-purpose flour (maida) or corn starch

2 tablespoon oil (for shallow frying)

½ teaspoon salt (or salt to taste)

Pinch of turmeric powder

Soak the sabudana (javarisi) for at least 6 hours. Then drain the water and keep the soaked sabudana aside.

Boil the potatoes until they are soft. Once they cool down peel the skin off and mash them. In a bowl add the mashed potatoes, soaked and drained sabudana, finely chopped green chilies, roasted peanuts, chopped mint leaves, chopped coriander leaves, salt and turmeric powder. Mix them well with your hands.

Make lemon sixed balls out of this mixture. Flatten them slightly with your palms and make them into patties. Take the maida or corn starch in a plate. Dip the patties slightly in the dry flour. So that the outer surface of the patties are slightly dusted with the dry maida or corn starch. This helps to hold the shape when they are cooking and also gives extra crispiness to the outer layer.

Heat the oil in a pan. When the oil is hot enough, shallow fry the patties without overcrowding the pan.

Cook them on a low flame by flipping them once until both the sides turn golden.

Enjoy them hot with ketchup or tamarind chutney.

-- Sang V