How to make Sago Potato Rolls - Deep fried sago and potato rolls flavoured with roasted peanuts.
This recipe is from the book Wrap n Roll.
Main Ingredients : Sago, Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
Sago Potato Rolls Recipe Card
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, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Gluten Free Peanut Butter Mug Cake, Moong Fingers, Achari Chicken Bruschetta, Chicken Pizza.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sago Potato Rolls Recipe
Sago 3/4 cup
Potatoes boiled and mashed 3 large
Roasted peanuts crushed 1/2 cup
Green chillies chopped 3
Ginger chopped 1 inch piece
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 the rolls are to be prepared within very short time, then soak the sago in hot water.
Step 2
Squeeze out and keep in a big bowl. Add potatoes, peanuts, green chillies, ginger, lemon juice, coriander leaves and salt and mix. Add a little water if necessary to make a dough. Let it stand for a few minutes.
Step 3
Divide the dough into eight equal portions and shape them into oval shaped rolls.
Step 4
Heat sufficient oil in a kadai till medium hot. Slide in four rolls and deep fry till golden. Drain and place them on an absorbent paper. Similarly prepare rest of the rolls.
Step 5
Serve hot with any chutney of your choice.
