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Main Ingredients | Sago (sabudana), Oil |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups sago (sabudana)
- Oil to deep fry
- ½ cup raw potato salli
- ¼ cup raw peanuts
- 2-3 green chillies slit
- 8-10 curry leaves
- 1 tablespoon raisins
- Salt to taste
- 2 tablespoons powdered sugar
Method
- Heat sufficient oil in a kadai. Put the sago gently into hot oil and deep-fry till it doubles in size. Drain on absorbent paper.
- Deep-fry potato salli in the same oil till golden brown. Drain on a separate absorbent paper.
- Deep-fry raw peanuts in the same oil till golden brown and crisp. Drain on another absorbent paper.
- Deep-fry green chillies and curry leave, in the same oil till crisp. Drain on another absorbent paper.
- Transfer fried sago into a mixing bowl, add potato salli, peanuts, green chillies, curry leaves, raisins, salt and powdered sugar and mix well. Let it cool down to room temperature.
- Serve or store in air-tight container to serve when required.
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