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Potato and Sago Balls
Tarla Dalal
06 December, 2024
Table of Content
Here we present an innovative new preparation using this made-for-each-other combo. A roll of plain flour and sago lovingly holds a soft stuffing of cooked and spiced potatoes to make a scrumptious snack everybody will love.
The use of ghee in the dough ensures that your potato and sago rolls are crisp and golden brown, just perfect to tempt one and all!
Do try other snacks made with sago like Sabudana Vada Stuffed with Coconut Chutney and Sabudana Khichdi .
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
12 balls
Ingredients
To Be Mixed Into A Stuffing
1 1/2 cups boiled and chopped potatoes
2 tsp finely chopped green chillies
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
1/2 tbsp lemon juice
salt to taste
Other Ingredients
1/2 cup plain flour (maida)
1 tbsp hot ghee
salt to taste
1/2 cup plain flour (maida)
1/2 cup water
1/4 cup sago (sabudana)
oil for deep-frying
For Serving
Method
- Combine the plain flour and water in a bowl, mix well and keep aside.
- Divide the stuffing into 12 equal portions. Keep aside.
- Soak the sago in 2 cups of water for at least 1 hour. Drain the sago and keep aside.
- Combine the flour, ghee and salt in a deep bowl, add enough water and knead into a stiff dough.
- Divide the dough into 12 equal portions.
- Roll each portion of the dough into a 75 mm. (3”) diameter circle.
- Place 1 portion of the stuffing in it and roll it up like a ball.
- Dip them in the plain flour-water mixture and roll into the soaked and drained sago.
- Heat a deep kadhai and deep-fry a few balls at a time till they turn golden brown in colour from both the sides.
- Serve hot with sweet chutney and green chutney.
Potato and Sago Balls recipe with step by step photos
Nutrient values (Abbrv)per plate
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