Sabudana Bakarwadi

Ingredients list for Sabudana Bakarwadi

• 1 cup Sago
• 2 Cups + f Refined Flour
• to taste Salt
• 1 teaspoon Cumin seeds
• 2 medium Potatoes Boiled peeled And Grated
• 2 tablespoons Fresh coriander finely chopped
• 2 tablespoons Green chilli paste
• 1/2 Lemon juice
• for deep-frying Oil

Method

1. Mix maida, salt and cumin seeds in a bowl. Add sufficient water and knead into a soft dough.
2. Mix sago, potatoes, coriander leaves, green chilli paste, salt, lemon juice and mix well.
3. Divide maida dough into small portions and roll into balls.
4. Roll out each ball into thin puris, spread some of the sabudana mixture evenly over them and roll tightly into a cylinder.
5. Seal the edges. Cut into thin round slices.
6. Heat sufficient oil in a kadai. Gently slide in a few bakarwadis at a time and deep fry on medium heat till crisp and golden brown.
7. Drain on absorbent paper. Transfer into a serving plate and serve hot.