ATSSMA
North India
Sabudana Pakoda
Crisp fasting-style sabudana pakoda with potato, roasted peanut, chilli and cumin, shaped only after the soaked pearls are fully soft and dry.
Ingredients
- Sago – 1 cup
- Water – about ¾ cup for soaking
- Boiled potato – 2 medium, cooled and mashed
- Roasted peanuts – ½ cup, coarsely ground
- Green chillies – 2, chopped
- Cumin – 1 tsp
- Coriander – 2 tbsp
- Rock salt or regular salt – as needed
- Lemon juice – 1 tsp
- Oil – for deep-frying
Method
- Rinse the sago and soak in about ¾ cup water for 4 to 6 hours. A pearl must crush easily with no hard centre.
- Drain in a sieve for 15 minutes. Free water can make the pakoda split or absorb oil.
- Mix with completely cooled potato, peanut powder, chilli, cumin, coriander, salt and lemon.
- Squeeze a small portion. It should hold without releasing water. If loose, add more mashed potato; for non-fasting cooking, 1 tablespoon rice flour may be added.
- Shape rough small pakoda rather than large compact balls so the centre cooks quickly.
- Heat oil over medium heat and fry one test piece first. It should rise steadily and colour gradually.
- Fry in small batches until deep golden and crisp, turning only after the exterior has set.
- Drain and serve immediately with curd or green chutney.