Sabudana finger sticks

Name: Sabudana finger sticks
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup Sabudana (Sago/Tapioca pearls) (soaked overnight or for 4–5 hours and drained well); 2 to 3 Boiled potatoes medium-sized (peeled and mashed); 1/3 to 1/2 cup Peanuts (dry-roasted, skinned, and coarsely crushed/powdered); 2 to 3 Green chilies (finely chopped); 1 teaspoon Ginger (grated); 2 tablespoons Fresh coriander leaves (finely chopped); 1/2 teaspoon Cumin seeds (jeera):; 1/2 teaspoon Red chili powder:; 2 tsp salt; 2 cups oil for frying

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

30 mins

8 servings

Sabudana (Sago/Tapioca pearls): 1 cup (soaked overnight or for 4–5 hours and drained well)
Boiled potatoes: 2 to 3 medium-sized (peeled and mashed)
Peanuts: 1/3 to 1/2 cup (dry-roasted, skinned, and coarsely crushed/powdered)
Green chilies: 2 to 3 (finely chopped)
Ginger: 1 teaspoon (grated)
Fresh coriander leaves: 2 tablespoons (finely chopped)
1/2 teaspoonCumin seeds (jeera):
1/2 teaspoonred chili powder:
2 tspsalt
2 cupsoil for frying

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Steps

30 mins

1

Wash the sabudana 3–4 times to remove excess starch, then soak it in water for 4 to 5 hours (or overnight) until the pearls double in size and feel soft when pressed. Drain any leftover water completely.
2

Roast the Peanuts: Dry roast the peanuts in a pan for 3–4 minutes, remove the skins, and crush them coarsely using a mixer or rolling pin.
3

Mix the Dough: In a large mixing bowl, combine the soaked sabudana, mashed boiled potatoes, crushed roasted peanuts.
4

Grated ginger, cumin seeds,
5

Add red chili powder, fresh coriander, and salt.
6

1. Gently knead and mix everything together with your hands to form a firm, cohesive dough. (Do not over-mash the sabudana so it keeps a nice crunch).
2. Shape the Fingers: Grease your palms with a little oil. Take small portions of the mixture and roll them between your hands into neat, even cylindrical finger-sticks (about 3 to 4 inches long).
7

Heat oil in a kadai (deep-frying pan) over medium heat.
• Gently slide a few finger sticks into the hot oil. Do not overcrowd the pan.
• Deep fry on medium heat for 4 to 5 minutes, turning gently until they turn crisp and golden brown all over.
8

Drain & Serve: Remove the sticks with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.