Sabudana Curd Cutlet

Sabudana Curd cutlet (साबूदाना और दही के कटलेट) is a delicious, unique and tasty variation of sabudana vada. This sabudana cutlet can be taken as a snack or for fasting days. This is a no onion no garlic recipe. The ingredients of this recipe are often used for fasting food or vrat. These deep fried cutlets are made with sabudana (sago or tapioca), potatoes and filled with curd mixture.

Sabudana curd cutlet is made with minimal spices. Only black pepper, green chilli and sendha namak (rock salt) are used. The procedure of this recipe is similar to sabudana vada. The only difference is that these cutlets are filled with smooth and creamy curd mixture. The hung curd is used and mixed with black pepper powder a green chilli. A bite of cutlet with curd gives a tangy taste.

There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe ‘sabudana curd cutlet’ is a different and delectable with some tanginess and spicy flavor.

Sabudana curd cutlet can be served with coriander chutney or coconut chutney. It can be served as an evening snack along with a hot cup of tea.

Try other sabudana recipes:
Sabudana Khichdi
Sabudana Vada
Sabudana Paneer bomb

 

Cuisine:  Indian
Course:   Snacks
Prep. Time:   2 hours
Cooking Time:   20 minutes
Serving: 2

Ingredients:

1 cup sabudana
1 big size potato, boiled
Sendha namak (rock salt) to taste
¼ tsp. black pepper powder
1 green chilli, chopped

For filling:

1 cup curd
¼ tsp. black pepper powder
Salt to taste
1 green chilli, chopped
Oil for frying

Instructions:

Wash the sabudana properly. Soak them in enough water for 3-4 hours.

Hang curd in a muslin cloth for 2-3 hours so that all water can be removed and we get a creamy curd.

 
After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size. When properly soaked, sabudana should get mashed when pressed.

Peel boiled potato. Mix and mash with soaked sabudana.

Add black pepper powder, green chilli and sendha salt. 

Mix properly and keep aside.

Take hung curd in a bowl. Add black pepper powder, green chilli and sendha namak. 

Mix to make a smooth and creamy mixture.

Apply some water on your palm. Take some portion from sabudana mixture. Flat with your hand and put some curd mixture in centre and cover.

Give a shape of cutlet. Make all the cutlets in this way.

Heat oil in a pan on medium-high flame. Drop cutlets gently in hot oil. Fry them on low to medium flame till they become golden brown from both sides.

Drain them to remove excess oil. Keep them on an absorbent paper.
Serve with your favourite dip.

Tips:

• Always add equal water amount to soak sabudana. If you are taking 1 cup sabudana then add 1 cup of water. A lots of water will make it clumpy and sticky.
• You may add some crushed peanuts with sabudana potato mixture.
• You may add coriander leaves.
• Serve them hot. As it cools, it starts to become soft and lose their crispiness.
• If you want you can add 1 tsp. sugar to give some sweetness.