Sabudana Potato Cutlets
Sabudana Cutlets are a popular fasting recipe in India. Made with sabudana (tapioca pearls), potatoes, peanuts, and a few spices, these cutlets are crispy on the outside and soft on the inside. They are perfect for Navratri fasting as they are gluten-free and vegetarian. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains Peanut
Nutrition Facts
Per serving
Energy
80 kcal
Protein
1 g
Carbs
11 g
Fat
4 g
Fiber
1 g
Ingredients
Sabudana (Raw)
1 small cup (100g)
Potatoes
2 cup, diced (200g)
Cumin seeds
0.5 tsp (2.5g)
Olive Oil
2 tbsp (30g)
Chopped Green Chilli
1 tsp (2g)
Common Salt
0.5 tsp (3g)
Roasted Peanuts
0.25 small cup (25g)
Dried Mango Powder (Amchur)
1 tsp (3g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Preparation
- Rinse the sabudana under running water until the water runs clear. Soak the sabudana in water for 4-5 hours or overnight until they are soft.
- Drain the sabudana using a colander and let it sit for 30 minutes to remove any excess water.
Cooking Steps
In a mixing bowl, mash the boiled potatoes and add the soaked and drained sabudana.
Add roasted peanuts, cumin seeds, red chili powder, amchur, black pepper powder, and salt. Mix well to combine.
Divide the mixture into small portions and shape them into cutlets.
Heat oil in a frying pan over medium heat. When the oil is hot, add the cutlets and fry until they are golden brown on all sides.
Remove the cutlets from the oil and place them on a paper towel to remove any excess oil.
Garnish with fresh coriander leaves and serve hot.
Note - You can opt to cook the cutlets in air fryer so as to avoid using oil.