Time: Prep Time- 20 minutes (Excludes soaking time for sago) | Cooking Time: 20 minutes
Yield: 12 to 14 medium cutlets
Ingredients:2 green plantain/raw bananas
1 medium potato boiled and mashed
1/4 cup sago
2 tbsp flour used for fasting
3 Tbsp peanuts roasted and crushed
Crush together - 3 green chilies + ½ tsp cumin seeds +¼ cup coriander leaves chopped finely
1 tbsp lemon juice
Salt to taste
Ghee or Peanuts Oil for deep frying
Method:
1) Wash sago pearls with water. Drain all the water and keep it covered for 4 hours.
2) Once sago is nice and plump, peel and grate the plantain. Mix them both. Now add mashed potato, fasting flour, peanuts powder, chili mixture, lemon juice and salt to taste. Make a stiff dough. Divide the dough into equal sized dumplings and shape them according to your preference.
3) Heat oil or ghee for deep frying. Deep fry cutlets over medium heat till color turns to golden brown.
Serve hot with Sweet lemon pickle or green chutney.
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