Sabudana and Paneer Cutlets

Name: Sabudana and Paneer Cutlets
Total time: 29700 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 100 gms sago or sabudana; 5 medium sized potatoes boiled, mashed; 1 green chilli chopped; 1/2 teaspoon salt to taste; 1/4 teaspoon Black pepper powder to taste; For filling-; 2 tablespoons mashed paneer/cottage cheese; 1/5 teaspoon salt or to taste; 2 pinches black pepper or to taste,; 1 tablespoon roasted peanuts coarsely crushed; 1 cup oil for deep frying; 1 tablespoon chopped coriander leaves

Sanchita Mittal @sm_thechef

Delhi

#goldenapron3
#post7
#potato
#rainbowweek1
#orange
Sabudana potato cutlets with a twist of paneer in the centre is my Innovative recipe.
Very easy yet mouthwatering finger licking snack.

Sanchita Mittal @sm_thechef

Delhi

#goldenapron3
#post7
#potato
#rainbowweek1
#orange
Sabudana potato cutlets with a twist of paneer in the centre is my Innovative recipe.
Very easy yet mouthwatering finger licking snack.

Saved

Ingredients

8 hours 15 minutes

8 servings

100 gmssago or sabudana
5medium sized potatoes boiled, mashed
1green chilli chopped
1/2 teaspoonsalt to taste
1/4 teaspoonBlack pepper powder to taste
For filling-
2 tablespoonsmashed paneer/cottage cheese
1/5 teaspoonsalt or to taste
2 pinchesblack pepper or to taste,
1 tablespoonroasted peanuts coarsely crushed
1 cupoil for deep frying
1 tablespoonchopped coriander leaves

Saved

Steps

8 hours 15 minutes

1

Wash and soak sabudana in water for 8 hours or overnight, water should be just levelled to dip the sago/Sabudaana.
2

Mix all ingredients for the filling in a bowl.
3

Mix all the ingredients, for cutlets,in another bowl.
4

Now take a small portion of potato mixture flatten it put half tsp paneer filling and shape the cutlets carefully, so that filling doesn't comes out while frying.
5

Now deep fry in medium hot ghee until golden brown and crisp
6

Serve hot with coriander mint chutney.