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POTATO AND SABUDANA CUTLET
INGREDIENTS
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Potato |
500 gm |
Bread slice |
4 |
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Sabudana |
50 gm |
Salt |
to taste |
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Peanuts (coarsely ground) |
25 gm |
Red chilly powder |
1 tsp. |
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Green chilly (finely chopped) |
2 |
White jeera |
tsp. |
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Ginger (grated) |
1" |
Garam masala powder |
1 tsp. |
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Coriander (finely chopped) |
for flavor |
Oil |
for frying cutlets |
METHOD
Boil the potatoes in salted water. Soak sabudana in luke-warm water for 2 hours. Peel and mash the boiled potatoes. Dip the bread slices in water and squeeze them. Mix all the ingredients well to make a dough. Divide it into equal parts to 20-25 make oval shaped cutlets. Heat oil in a kadahi. Fry the cutlets to a golden brown color. Serve hot with green coriander chatni and tomato sauce.
Serves: 8-10 adults.
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