Sabudana cutlets are crispy, crunchy and absolutely a delicious breakfast recipe. You can also have sabudana cutlets as an evening snack. Sabaudana cutlets are basically made with mashed potatoes and soaked sabudana. It is a relatively easy breakfast recipe and uses very few ingredients.
As the sabudana recipe is uncomplicated, the success of this dish depends on skill. That is why step-by-step recipes always help. You may know how sabudana cutlets are made in theory but until and unless you get a practical demonstration, it might look difficult to execute. Moreover, if you are trying to make sabudana cutlets as a breakfast recipe, you need to be quick.
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Go through the following instructions to get a step-by-step recipe for making Sabudana cutlets.
Boil 3-4 medium sized potatoes in a pressure cooker for the duration of 2 whistles. When they are boiled peel away the skin. And let them cool.
Mash The Potatoes
When the boiled potatoes cool down, mash the potatoes finely. You can either grate it or mash with hands.
Add Mashed Potatoes To Sadudana
Add the mashed potatoes to sabudana kept in the mixing bowl.
Chop the stalks of coriander leaves into tiny clumps. Make sure the leaves are finely chopped.
Depending on your taste you can decide the number of chillies you want to add to this recipe. We have added 2 chillies here.
Add To Sabudana
Add the chopped coriander leaves and chillies to the mixing bowl in which you have kept sabudana and mashed potatoes. Mix it up properly to prepare a dough.
Add salt, pepper, garam masala and red chilli powder as per your taste. And add rock salt instead of normal salt if you are fasting.
Shape The Cutlets
Now mix all the ingredients together. Take handful of the mixture and use both hands to make the cutlets. apply oil on your palms to keep the sabudana from sticking to your hands.
Fry The Cutlets
Heat 1 cup oil in a deep bottomed pan. Heat it until it steams. Then add the cutlets to the pan and deep fry for 2-3 minutes on each side.
You can serve the hot sabudana cutlets with tomato ketchup and pudhina chutney or simple with curd.
Image Courtesy: Priyanka Tyagi