Total Time: 1 hour 10 min
Prep Time: 1 hour
Cook Time: 10 min
Serves one (4 sago cutlets).
1 small bowl tapioca pearls (sago)
2 – 3 boiled potatoes
1 – 2 chopped green chilies (omit for a less spicy taste)
Coriander leaves
½ tablespoon crushed black pepper
Salt to taste
Oil for frying
Juice from half a lemon
For Cutlets
Soak the tapioca pearls in lukewarm water for 1 – 2 hours until they become soft (but not soggy) then drain water off the tapioca pearls.
Peel skin off the boiled potatoes, then mash them and add to the tapioca pearls. Be sure that the quantity of potatoes should be more than the tapioca pearls, or else they might not bind into cutlets and may break while frying.
Add green chillies, salt, black pepper & coriander leaves to the tapioca and potato mixture.
Form the mixture into small cutlets or patties and bind well. If the mixture is difficult to bind, use a small amount of corn flour.
Deep fry the cutlets on a low flame until they turn golden brown. Soak up any excess oil by lightly patting the cutlets with a paper towel.
Serve with tomato ketchup or coriander condiment for authentic Indian flavours.
For Coriander Dipping Sauce
Combine ½ tablespoon cumin seeds, a pinch of crushed black pepper, a pinch of salt, 1 green chilli, 1 bundle of coriander leaves, juice of half lemon and a bit of water in a grinder or mortar and pestle and grind finely. Pour the mixture into a small bowl and serve with cutlets.
Can’t get enough of Indian food after this recipe? Come along on our Delhi Food Walk for a taste of the best local treats the city has to offer. If you want to get a little more hands-on, we invite you into our home to learn how to cook (and eat) an authentic meal like a local with our Home Cooked Delhi experience.
