Sabudana Potato Cutlets
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Fried cutlets... perfect snack during fasts!
- Soak the sabudana in enough water and keep aside for about two hours.
- Drain out the excess water, add the potatoes, peanuts, green chillies, coriander, lemon juice and salt and mix well.
- Divide the mixture into 16 equal portions and roll out each portion into a lemon sized ball, flatten between the palms and keep aside.
- Heat the oil in a kadai and deep fry the cutlets till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper. Serve hot with chutney of your choice.
This recipe was contributed by Chishti on 08 Mar 2011I am from Lahore,ISLAMIC REPUBLIC OF PAKISTAN. I like very much cooking new good & healthy recipes f...
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