How to make Sago Potato Rolls -

Deep fried sago and potato rolls flavoured with roasted peanuts.

Sanjeev Kapoor

This recipe is from the book Wrap n Roll.

Main Ingredients : Sago, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Sago Potato Rolls checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Patra Coconut Rice Fritters Gobhi Aloo Chaat Pakoda Missal Pav - SK Khazana

Sago Potato Rolls

Sago Potato Rolls Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sago Potato Rolls Recipe

  • Sago 3/4 cup

  • Potatoes boiled and mashed 3 large

  • Roasted peanuts crushed 1/2 cup

  • Green chillies chopped 3

  • Ginger chopped 1 inch piece

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2-3 tablespoons

  • Salt to taste

  • Oil to deep fry


Step 1

Wash sago and soak in water for at least one hour. If the rolls are to be prepared within very short time, then soak the sago in hot water.

Step 2

Squeeze out and keep in a big bowl. Add potatoes, peanuts, green chillies, ginger, lemon juice, coriander leaves and salt and mix. Add a little water if necessary to make a dough. Let it stand for a few minutes.

Step 3

Divide the dough into eight equal portions and shape them into oval shaped rolls.

Step 4

Heat sufficient oil in a kadai till medium hot. Slide in four rolls and deep fry till golden. Drain and place them on an absorbent paper. Similarly prepare rest of the rolls.

Step 5

Serve hot with any chutney of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.