SAGO CUTLETS (SABUDANA WADA):
This was a trial and error recipe for me. I had soaked some sago overnight to make some yummy sabudana khichdi. I actually forgot to drain the extra water from the sago and when I checked the sago in the morning they were over soaked and soggy. I definitely couldn’t make the khichdi out of this. That’s when it struck me that maybe I could try my favorite sabudana wada. It’s actually a maharashtrian dish and I’m very sure that everyone will relish it. It was a good attempt and the wadas turned out to be very crispy and delicious. Generally cucumber is never added to this wada, since I had already grated to make some khichdi, I ended up using it in the wada and the taste was good.
Sago -1 cup soaked and drained.
Chilies: 2 nos
Cucumber grated: ¼ cup
Roasted peanut powder: ¼ cup
Curry leaves: 4 nos
Jeera (cumin) powder: 3/ 4 tablespn.
Jeera (cumin): 1 teaspn
Salt: to taste
Coriander: 1 teaspn
Oil: to fry
Since I had over soaked the sago, I had to coat the sago patty with some maida and then fry it to prevent the cutlet from sticking to the pan.
In a wok, heat some oil. Add the full cumin to the oil and add chopped chillies, curry leaves and cucumber and sauté for a while. Once the cucumber is cooked, add roasted peanut powder, cumin powder and salt. To this add the soaked and drained sago and mix well and leave it on a simmer to cook well. Keep mixing and checking to avoid the base from getting burnt. Once this mix is cooled, you can make small patties and deep fry them and voila the cutlets are ready.
Generally these cutlets are served with sweet yogurt. They also taste great with some tomato sauce.
When its raining pouring outside, all you could do is have some crispy sago cutlets and steaming hot tea. Now that’s what I call bliss.