Main ingredients Sago (sabudana), Green chutney, Potatoes, Roasted peanuts, Fresh coriander leaves, Lemon, Green chillies, Sugar, Oil, Coconut chutney, Sweetened yogurt Cuisine Indian Course Snacks and starters Prep time 3-4 hours Cook time 10-15 minutes Serve 4 Taste Spicy Level of cooking Easy Others Vegetarian Ingredients 1½ cups soaked sago (sabudana) ¼ cup thick green chutney 3 medium potatoes, boiled, peeled and mashed 3 tablespoons coarsely crushed roasted peanuts 2 tablespoons chopped fresh coriander leaves Salt to taste ½ lemon 2-3 green chillies, chopped 1 teaspoon sugar Oil for deep frying Fresh mint leaves for garnish Coconut chutney to serve Sweetened yogurt to serve Method Take soaked sago in a large bowl add potatoes, peanuts, coriander leaves, salt, squeeze the juice of lemon, add green chutney, green chillies and sugar and mix till well combined. To make the kebabs, take a medium sized portion of the mixture and shape it into a ball. Flatten it slightly to shape it like a kebab. Make more kebabs similarly. Heat sufficient oil in a kadai. Gently slide in the kebabs, a few at a time, and deep-fry till golden and crisp. Drain on absorbent paper. Arrange the kebabs on a serving plate, garnish with mint leaves and serve hot with coconut chutney and sweetened yogurt. Equipment Used