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Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea.

Recipe of Mint Chutney –  https://www.desispiceworld.com/cuisines/coriander-mint-chutney/

Recipe of Masala Tea – https://youtu.be/E3cRUz2bWP4

INGREDIENTS:

  1. 1 Cup Sabudana / Tapioca Pearls
  2. 2 Potatoes
  3. 1 Green Chilly
  4. 1/2 Cup Fresh Coriander
  5. 1/2 Teaspoon Jeera / Cumin
  6. 1/2 Teaspoon Roasted Coriander seeds
  7. 1/4 Cup Roasted Peanuts (Optional)
  8. 1 Lemon Juice
  9. 1/4 Teaspoon Jeera/Cumin Grounded
  10. Salt to taste
  11. Black pepper to taste

PREPARATION TIME:  8 hours

HOW TO PREPARE:

  • Soak Sabudana pearls in water for about 4-5 hours.
  • Coarsely ground roasted Peanuts and keep aside
  • Boil potatoes, peel and mash them
  • Drain Sabudana Pearls and add them to mashed potatoes
  • Throw in chopped coriander and green chilly
  • Add Salt, Black Pepper, Jeera / Cumin Seeds, Coriander seeds and Cumin Grounded
  • Add grounded Peanuts and Lemon juice
  • Mix well till the mix is like a soft dough consistency
  • Make small cutlets, rolls or balls and set them on a greased tray
  • Apply a layer of oil on each roll and put it to bake for 40 minutes at 250 degree Celsius
  • Keep turning the sabudana cutlets and apply oil on other side as well
  • Let it bake until golden brown and crunchy from outside
  • Serve  healthy and hot Sabudana Cutlets with Mint Coriander Chutney at teatime or at parties
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 220.5 Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 0.7g 4%
Trans Fat 3.8g
Cholesterol 0.1mg 0%
Sodium 56.9mg 2%
Total Carbohydrate 43.5g 15%
Dietary Fiber 3.6g 14%
Sugars 1.6g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in “Jai Ki Rasoi Se” used Vrat Ke Chawal to make very yummy and delicious dish called “Vrat Ke Cutlet” Which is served with Tamator Ki Chutney

Ingredients
1. 1 Cup Barnyard Millets (Bhagar/Samo Ke Chawal)
2. 100 gm Boiled Potatoes (Ubale Aloo)
3. 1 Tablespoon Finely Chopped Green Chilies (Barik Kati Hari Mirch)
4. 1 Tablespoon Finely Chopped Curry Leaves (Barik Kati Curry Patta)
5. 1 Tablespoon Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. Oil – As Per Requirement
7. Rock Salt (Sendha Namak) – According to Taste

Preparation:
1. In a mixer jar add barnyard millets and grind into a powder

2. In a kadai or non stick pan boil 2 ½ cups of water along with ½ tea spoon oil and rock salt

3. Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool

4. In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste

5. Mix all the ingredients and keep aside for 5 minutes.

6. Apply oil on your palm and make thick patties or cutlet

5. Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy

7. Serve the cutlets with any chutney