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| 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 | |
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