Vegetable Sago Cutlets

Vegetable Sago Cutlets are a crispy, light snack made from soaked sago and mixed vegetables, seasoned with Indian spices. These cutlets are crunchy on the outside while soft and flavorful on the inside. Perfect as a tea-time snack or as a light meal, they’re versatile and loved by all ages. The blend of sago with vegetables provides a satisfying and refreshing texture.

For a Serving Size of Two:

Ingredients:

• 50 grams sago (sabudana), soaked for 3-4 hours or until soft
• 100 grams mashed boiled potatoes
• 50 grams grated carrots
• 50 grams boiled and slightly mashed green peas
• 50 grams finely chopped green beans
• 1-2 finely chopped green chilies
• 1 tablespoon fresh coriander leaves
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon chaat masala
• Salt to taste
• 1 tablespoon rice flour (for binding)
• 1-2 teaspoons oil (for shallow frying)

Procedure:

• In a mixing bowl, combine soaked sago, mashed potatoes, grated carrots, green peas, green beans, chopped green chilies, and coriander leaves.
• Add cumin seeds, black pepper powder, chaat masala, and salt. Mix well. Add rice flour to bind the mixture together. If the mixture is too sticky, add a bit more rice flour.
• Divide the mixture into small portions and shape each into a round or oval cutlet.
• Heat a non-stick pan over medium heat and add a little oil. Shallow fry the cutlets on each side until they turn golden brown and crispy, about 4-5 minutes per side.
• Serve hot with green chutney or yogurt dip.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g