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| Main Ingredients | Sago (sabudana), Potatoes |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 1-1.30 hour |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Sago Potato Rolls
- ¾ cup Sago (sabudana)
- 3 large Potatoes boiled, peeled and mashed
- ½ cup Peanuts roasted and peeled
- 3 Green chillies chopped
- 1 inch Ginger chopped
- 1 tablespoon Lemon juice
- 2-3 tablespoons Fresh coriander leaves chopped
- to taste Salt
- to deep fry Oil
Method
- Wash sago and soak in water for at least one hour. If in a hurry, soak the sago in hot water till they swell. Squeeze out and place in a large bowl.
- Add potatoes, peanuts, green chillies, ginger, lemon juice, coriander leaves and salt and mix well. Add a little water if necessary and make a dough. Let it stand for a few minutes.
- Divide the dough into eight equal portions and shape into oval rolls.
- Heat sufficient oil in a kadai till medium hot. Slide in four rolls at a time and deep-fry till golden. Drain on absorbent paper.
- Serve hot with green chutney.
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