SAGO Balls with a twist
Let’s make this Diwali, a special one, bored of eating the regular Sabudana Balls, Enjoy this scrumptious preparation with the goodness of Elaichi Babana.
Sabudana balls with a twist- Soaked sago mixed with boiled and mashed potatoes, chillies and groundnuts, Seasonings, shaped into cutlets and deep fried till crunchy and golden brown. Secret Ingredient to make it more delectable is Love and Elaichi Banana.
Preparation Time : 04 hours including soaking the sago / soak overnight.
Cooking time : 21-25 minutes
Serves : 16 medium sized Vadas
Ingredients and Quantity:
- Sago -1 ¼ cups
- Potatoes boiled and mashed -02 medium
- Elaichi banana, peeled and mashed- 04 nos.
- Roasted peanuts coarsely ground 01 cup
- Green chillies finely chopped -02 nos.
- Fresh coriander leaves chopped – ½ bunch
- Lemon juice – ½ tablespoon
- Sendha namak -to taste
- Oil – as required to deep fry
Soak the sabudana, in enough water to cover it, for about four hours, preferably overnight. Drain off the excess of water.
Mix together sabudana, mashed potatoes, mashed Elaichi Banana, peanuts, green chillies, coriander leaves, lemon juice and salt.
Mix thoroughly. Divide into sixteen equal portions. Form into balls. Heat oil in a heavy bottomed kadai and deep fry till golden brown.
Place on a kitchen absorbent paper to remove excess of oil.
Serve hot with sweetened curd or coriander chutney.