I had to steal some time today to write this post. My mother arrived and we got busy in some sight seeing...and yes I got good review from her about my house keeping... phew..finally all my cleaning paid off :)
Now coming back to today's post...sago cutlet or saboodana cutlet is loved by everybody in my house. During fasting I make sago vada by mixing sago and potato but these cutlets are different from those... very very crunchy... and tastes excellent when served hot.
Sago - 1/4 cup
Potatoes- 3 to 4 medium sized boiled
Bread Slices- 3
Milk - to slightly soak the bread slices
Green Chillies - 3 finely chopped
Ginger - 1/2 inch piece grates
Coriander Leaves - 5-6 sprigs
Salt- to taste
Chaat Masala - 1/2 tsp
Bread Crumbs- to coat the mixture
Oil - to deep fry
- Wash sago 3-4 times in water and soak for at least 3 hours.
- Cook the soaked sago in water stirring in between till it turns translucent. The sago mixture should not be thick. It should be of dripping consistency. Off the gas. And as sago turns thick when cooled, keep adjusting the water.
- Mash the potatoes in a bowl.
- Soak the bread slices in milk and immediately take it out and squeeze it and mash it and mix with the mashed potatoes.
- Add ginger, green chillies, salt, chaat masala and coriander leaves in the potato mixture and mix and mash everything together.
- Take a big lemon sized portion of the mixture and shape in oblong balls.
- Dip the balls in sago liquid so that it is coated fully...take out the balls and roll in bread crumbs not leaving any portion uncovered.
- Fry immediately in hot oil in medium heat until golden brown. Repeat the same with remaining mixture.
Serve hot with ketchup or green chutney.
Sending this to ticklingpalates deep fried event.