Sabudana Kabab

Name: Sabudana Kabab
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg sabudana (sago); 1 cup boiled potatoes mashed; 1/4 cup roasted peanuts coarsely powder; 2-3 green chilli paste; as needed Rock salt powdered; 1.1/2 tsp lemon juice; 1.1/2 tbsp rangila flour; leaves Coriander

kalpana v. solanki @cook_13426427

#Festive
Challenge#Navratri#post-6
A popular snack made using sago/topics pearls also known as sabudana.This recipe is also served especially during navratri.

kalpana v. solanki @cook_13426427

#Festive
Challenge#Navratri#post-6
A popular snack made using sago/topics pearls also known as sabudana.This recipe is also served especially during navratri.

Saved

Ingredients

4 servings

1/2 kgsabudana (sago)
1 cupboiled potatoes mashed
1/4 cuproasted peanuts coarsely powder
2-3green chilli paste
as neededRock salt powdered
1.1/2 tsplemon juice
1.1/2 tbsprangila flour
leavesCoriander

Saved

Steps

1

Wash and sock sabudana in water for 2 to 5 hours depending in on the kind.
2

After 5 hours drain completely please make sure they are soaked well otherwise sabudana may burst in oil.
3

Mash sabudana and mix with mashed potatoes, roasted peanut powder and mix well.
4

Add green chilli paste, salt, cumin, coriander leaves and lemon juice and flour mix well.
5

Make 10 to 12 balls and take icecream stick and cover stick with sabudana mixture and shape as a kabab.
6

Deep fry kabab until golden brown flipping to and to and fro se needed.
7

The kabab will puff well and turn crisp on the outside. Drain them to a kitchen tissue.
8

You can also grill in tandoor or also in gas on tava.
9

These are best served hot with chutney or other manu.