How to make Sago Potato Rolls -
Sabudana vada in the shape of rolls.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sago Potato Rolls checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Chicken and Artichoke Pizza Peanut Pakodi Dosa - SK Khazana Punjabi Roasted Mutton
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 : 1-1.30 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sago Potato Rolls Recipe
Sago (sabudana) ¾ cup
Potatoes boiled, peeled and mashed 3 large
Peanuts roasted and peeled ½ cup
Green chillies chopped 3
Ginger chopped 1 inch
Lemon juice 1 tablespoon
Fresh coriander leaves chopped 2-3 tablespoons
Salt to taste
Oil to deep fry
Method
Step 1
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.
Step 2
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.
Step 3
Divide the dough into eight equal portions and shape into oval rolls.
Step 4
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.
Step 5
Serve hot with green chutney.
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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 www.sanjeevkapoor.com 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.
