Ingredients:
2 cups of sago (big size)
2 large potatoes
6 green chilies chopped
2 handfuls of rice flour or bread crumbs
1/4 tsp red chilli powder
1 pinch of asafoetida
Salt to taste
Oil for deep frying
Method:
Soak the sago for 4 hours. Drain the water and keep aside.
Boil potatoes and nicely mash. Add it to the sago with green chilies, red chili powder, asafoetida, rice flour or bread crumbs and kneed into a nice dough.
Make small flat patties and deep fry.
Serve hot with tomato ketchup or coriander chutney.
2 cups of sago (big size)
2 large potatoes
6 green chilies chopped
2 handfuls of rice flour or bread crumbs
1/4 tsp red chilli powder
1 pinch of asafoetida
Salt to taste
Oil for deep frying
Method:
Soak the sago for 4 hours. Drain the water and keep aside.
Boil potatoes and nicely mash. Add it to the sago with green chilies, red chili powder, asafoetida, rice flour or bread crumbs and kneed into a nice dough.
Make small flat patties and deep fry.
Serve hot with tomato ketchup or coriander chutney.
