Prep Time5 hrs
Cook Time30 mins
Total Time5 hrs 30 mins
1 cup of sabudana (sago or tapioca pearls)
Four potatoes – medium-sized
½ cup of peanuts
1 tsp cumin seeds – optional
1 to 2 green chilies – finely chopped
1 tsp ginger – finely chopped
2 tsp lemon juice (optional)
2 tbsp chopped coriander leaves – optional
1 to 2 tbsp buckwheat flour or amaranth flour – optional
rock salt (edPoundsle and food grade) for deep frying
- Soaking Sabudana
- You’ll need to soak the sago pearls ahead of time. It is necessary to wash the Sago carefully.
- IMPORTANT: When frying, do not use unsoaked or under-soaked sabudana to avoid burning. In the oil, they will rupture and shatter.
- To begin, lightly rinse 1 cup of sabudana in a colander or mesh strainer twice, draining all the water.
- Soak the sabudana or sago for at least 5 hours, if not overnight. The sago pearls were soft the next day after being soaked overnight.
- After being sufficiently soaked, the sabudana pearls will be supple with no hard center. When you press the pearls between your forefinger and thumb, they should easily mash-up, leaving a moist floury sensation on your fingers.
- Soak for a little longer if you see any hardness in the center. Drain the water from the sabudana well that has been soaking.
- There should be no water in the soaking pearls. As a result of the water, the patties will become wet and sticky. The cakes absorb a substantial amount of oil while frying, making them greasy. As a result, properly drain the water.
- Use a spoon or spatula to gently and lightly press the wet pearls into the filter. Alternatively, drain any extra water from the pearls for 20 to 30 minutes in a colander (with a dish below).
- Place the sabudana in a mixing bowl and set it aside after draining it well.