How to make Sago Potato Rolls - Sabudana vada in the shape of rolls.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) (साबुदाना), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Sago Potato Rolls Recipe Card

Sago Potato Rolls
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Sago Potato Rolls checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Jain Sabudana Vada, Sabudana Vada . You can also find more Snacks and Starters recipes like Pistachio Lava Cupcakes, Eggplant Pizza, Prawns Rolled In Bacon, Chickpeas Spinach Vada.

Prep Time : 1-1.30 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sago Potato Rolls Recipe

  • Sago (sabudana) ¾ cup

  • Potatoes boiled, peeled and mashed 3 large

  • Peanuts roasted and peeled ½ cup

  • Green chillies chopped 3

  • Ginger chopped 1 inch

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2-3 tablespoons

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Wash sago and soak in water for at least one hour. If in a hurry, soak the sago in hot water till they swell. Squeeze out and place in a large bowl.

Step 2

Add potatoes, peanuts, green chillies, ginger, lemon juice, coriander leaves and salt and mix well. Add a little water if necessary and make a dough. Let it stand for a few minutes.

Step 3

Divide the dough into eight equal portions and shape into oval rolls.

Step 4

Heat sufficient oil in a kadai till medium hot. Slide in four rolls at a time and deep-fry till golden. Drain on absorbent paper.

Step 5

Serve hot with green chutney.