Methi Sabudana Pakoda
Servings - 5
INGREDIENTS
Sago - 120 grams
Water - 400 milliliters
Tamarind pulp - 150 grams
Black salt - 1/2 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Fenugreek leaves - 120 grams
Boiled potatoes - 160 grams
Onions - 60 grams
Green chili - 1 tablespoon
Cumin seeds - 1 teaspoon
Salt - 1 teaspoon
Ginger - 1 teaspoon
Coriander - 2 tablespoons
Gram flour - 2 tablespoons
Water - 2 teaspoons
Oil - for frying
PREPARATION
1. In a bowl, add 120 grams sago and 400 milliliters water. Soak for 2 hours.
2. In a pan, add 150 grams tamarind pulp, 1/2 teaspoon black salt, 1 teaspoon paprika, and 1 teaspoon cumin powder. Mix well and boil for 7–8 minutes.
3. Remove from heat and keep aside.
4. Chop 120 grams fenugreek leaves and transfer to a bowl. Keep aside.
5. Strain the soaked sago and transfer to a separate bowl. Keep aside.
6. In a bowl, add 160 grams boiled potatoes and mash it using a food masher. Add soaked sago, chopped fenugreek leaves, 60 grams onions, 1 tablespoon green chili, 1 teaspoon cumin seeds, 1 teaspoon salt, 1 teaspoon ginger, 2 tablespoons coriander and 2 tablespoons gram flour. Mix well to form a uniform mixture.
7. Heat enough oil in a skillet. Drop spoonfuls of the mixture into the hot oil and fry until golden brown and crispy.
8. Remove the pakodas from oil and drain on absorbent paper.
9. Serve hot with the prepared tamarind chutney.
