Recipe – Sabudana Cutlets / Sago Cutlets

Aviary Photo_131478124495789017Prep Time: 5 hours

Cook Time: 20 Minutes

Serves: 4


  • Sabudana (Sago): 1 cup
  • Potato: 3 medium sized, boiled, peeled and mashed
  • Peanut: ¼ Cup
  • Rock salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste
  • Green chili: ½ Teaspoon, crushed or paste
  • Coriander leaves: 1 tablespoon, chopped
  • Curry leaves: 3-4
  • Lemon Juice: a few drops
  • Oil: 2 tablespoons


  • Soak sabudana for 4 hours. Drain all excess water and keep in the sieve for 30 minutes so all excess water will be removed.
  • Dry roast the peanuts. Let it cool and grind coarsely.
  • In a large bowl, mix soaked sabudana, mashed potato, grinded peanut, salt, black pepper powder, ginger, green chili, coriander leaves, chopped curry leaves, lemon juice. Toss everything well.
  • Divide into 12 equal portions. Roll each portion into ball and flatten them using hand.
  • Heat a non-sticky tawa or pan.
  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 30 seconds.
  • Place the flat sabudana cutlets on the tawa as many as you can place on the tawa. Sprinkle 1 teaspoon oil op top of all the cutlets. Cover the tawa and medium the heat. Leave it for 3-4 minutes.
  • Remove the cover, flip all the cutlets, spread little oil on all the cutlets again. Cover and cook again for 2-3 minutes.
  • Remove the cover. Higher the heat and cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.

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