Sabudana Chutney Balls
Crispy and crunchy Sabudana Chutney Balls make a perfect tea-time snack that taste delicious and super yum. Serve alongside with green chutney to tantalize your taste buds and enjoy.
Servings: 20 PIECES
Ingredients
FOR SABUDANA BALLS
- 4 small Boiled Potatoes
- 1.5 cup Soaked Sabudana/Sago
- 1 teaspoon Red chili powder
- 2 teaspoon Roasted cumin seeds
- 1.5 teaspoon Dried mint leaves, crushed
- Salt to taste (use Sendha namak- Himalayan salt if fasting)
- 1 tablespoon Chopped cilantro leaves
- Oil for Frying
FOR CHUTNEY
- 1/2 bunch of Clean and washed Cilantro Leaves
- 1/2 bunch of Clean and washed Mint leaves
- 1 small Chopped green chili
- 1/2 tablespoon Fresh Lemon juice
- 1/4 cup Desiccated unsweetend Coconut
- 3 pieces of Cashews or almonds
- 1/2 teaspoon Roasted cumin seeds
- 1 teaspoon Sugar
- 2 tablespoon Water
- Salt to Taste (Sendha Namak)
Instructions
- Soak sabudana as mentioned in the link above. Press in between fingers to check it is soft. Set it aside.
- For chutney combine all the ingredients in a blender. Pulse until smooth. Taste and adjust salt. Make sure chutney is thick and contains no liquid. To be sure, sieve chutney through a strainer to remove all the liquid. All that will be left behind will be a thick paste of green chutney. Set it aside.
- Boil, peel and mash potatoes.
- Assemble: spices.
- Combine mashed potatoes and sabudana in a bowl.
- Add cilantro leaves and spices and mix until it forms a soft dough. If the dough feels sticky add a tablespoon of Kuttu flour ( buckwheat flour) and mix until well blended.
- Divide and shape the dough like small balls.
- Meanwhile heat oil in a pan.
- Take a ball and....
- Flatten it....
- Place a teaspoon of thick chutney in between and roll it like a ball. Repeat with rest of the balls.
- Fry on medium heat until crunchy and crispy.
- For healthier option you can cook it in an appe pan.
- Crunchy and crispy Sabudana chutney balls are ready.
- Serve hot....
- Along with green vrat ki chutney.
