Peanuts Sago potato rolls - Cutlets for fasting

Name: Peanuts Sago potato rolls - Cutlets for fasting
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup peanuts; 2-3 medium-sized boiled potatoes (mashed); 1 cup sabudana (sago pearls); 2 green chilies, chopped Finely; chopped fresh coriander, as required; 1/2 inch ginger (finely chopped); Rock salt to taste; (1/3 teaspoon black pepper powder; 1/2 teaspoon cumin powder

Sudha Agrawal @SudhaAgrawal_123

Mumbai

When piping-hot Peanut, Sago (Sabudana), and Potato Rolls are served with a tangy fasting chutney, all the fatigue of fasting vanishes in an instant. The crunch of peanuts, the chewy texture of sago, and the mild flavor of boiled potatoes blend harmoniously in the mouth. This is a time-honored tradition that makes a fasting day truly special.
The combination of peanuts, sago, and potatoes is considered a traditional and nutritious choice for maintaining energy levels during a fast.

Peanuts are an excellent source of healthy fats and protein; sago is light on the stomach, while potatoes are rich in carbohydrates and provide an instant energy boost. Let’s take a look at the recipe for making Peanut, Sago, and Potato Rolls!
#CA26 #week24 #peanuts
#peanut_Sago_potato_rolls
#cutlets_for_fasting

Sudha Agrawal @SudhaAgrawal_123

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Ingredients

25 minute

3 servings

1 cuppeanuts
2-3medium-sized boiled potatoes (mashed)
1 cupsabudana (sago pearls)
2green chilies, chopped Finely
chopped fresh coriander, as required
1/2 inchginger (finely chopped)
Rock salt to taste
(1/3 teaspoon black pepper powder
1/2 teaspooncumin powder

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Steps

25 minute

1

Get everything ready for the p ijeanut, sago (sabudana), and potato rolls. Dry-roast the peanuts, soak the sago thoroughly in water, and mash the boiled potatoes.
2

In a large bowl, combine the mashed boiled potatoes.
3

Soaked sago (sabudana), coarsely ground peanuts, green chilies, fresh coriander, rock salt (sendha namak), black pepper powder, and cumin seeds. Mix all the ingredients thoroughly. Grease your hands with a little ghee or oil.
4

Take a small portion of the mixture and shape it into a flattened roll by pressing it between your palms. Prepare all the rolls in the same manner.
5

Heat ghee or oil in a pan over medium heat. Add the rolls to the hot oil and deep-fry or shallow-fry them over medium heat until they turn golden and crispy on all sides.
6
7

To serve: Serve the prepared, piping-hot peanut, sago, and potato rolls with fasting-friendly green chutney or a yogurt dip.