Recipe by: Sweety Kiran

Source: Self

Serves: 4


  • 3 ½ cups water
  • 1.5 cups (200 g) small sago pearls
  • 1 cup (75 g) crushed roasted peanuts
  • 1 tsp cumin powder
  • 2 Tbsp grated ginger
  • 3 green chilies
  • 3 medium potatoes, peeled, boiled and grated
  • Salt to taste
  • Oil for frying


  • Soak sago in enough water during 30 minutes. Drain out water and keep aside.
  • Peel and boil the potatoes. Once cooked, grate them. Let cool down.
  • Mix ingredients into the drained sago pearls and make 5cm-diameter flattened balls
  • Heat the oil in a pan and deep fry until golden brown. Drain in kitchen paper to remove excess oil.
  • Serve hot. Garnish with shredded vegetables and/or green leaves (optional).

Download PDF here (more photos are in this PDF): Indian Sago Cutlets Sweety Kiran