Sago Cutlets Recipe

Sago is a starch extracted from the pith inside the stems of the sago palm. Sago pearls are the most common way of using this starch, to make a variety of snacks and sweets. Sago pearls are used to make this tasty snack, which is inspired from the sabudana vada. In India sago pearls have different names depending on the region or dialect spoken. It is usually called Sabudana in Hindi, Marathi, Bengali and Oriya, Javvu Arisi in Tamil, Sabbakki in Kannada, Chowwary in Malyalam and Saggu Beeyam in Telugu. Sago is widely used all over India. Sago pearls are the most common way of using this starch.

Sago pearls can be found in most Indian stores. The most common name for them is sabudana. These are small balls about 2mm in diameter and are usually opaque in color. When soaked in water they absorb the water and expand almost doubling in size. They also become translucent in color and spongy to touch.

Sago pearls can be stored in an air tight container for months, without any problem.

Ingredients

• 1 cup sago pearls, soaked overnight
• 2 ½ medium potatoes, boiled
• ½ cup carrots, chopped and steamed
• ½ cup radish, chopped and steamed
• 3 tbsp rice flour
• 2 green chilies, chopped very fine
• Salt to taste
• Oil for frying

Method

1. Mash the potatoes with the carrots and radish. A food processor or blender can be used for this purpose. Do not add any extra water though, as this will make the cutlets absorb more oil and make the mixture difficult to handle.
2. Taking the sago pearls in small batches squeeze the water out with your hands. You can also use a clean kitchen towel or a layered muslin cloth to squeeze out the water, by putting the drained sago pearls in the center and then holding up the ends and twisting the bundle to remove all the water.
3. Once the potatoes, carrots and radish are mashed, stir in the sago pearls, green chilies and salt. Mix well till the pearls are evenly distributed in the mixture.
4. Put the rice flour in a shallow flat bottomed container. Taking a heaped teaspoon of the mixture, form it into a small patty, and coat it evenly with the rice flour.
5. Fry this patty in hot oil till it is golden brown in color. Continue the process till all the mixture is used up.
6. Drain on paper towels and serve hot with a dipping sauce, like ketchup or a hot sauce.

Note: If the mixture is too sticky, coat your fingers and palms with a little rice flour occasionally.

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