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Crispy sabudana corn fritters: Sago corn fritters are an easy and early snack. In this, the sweetness of the corn, the plenty of potato test and the softening of sago gives such a combination that people of all ages like …Read more
Sago corn fritters recipeMaterial for sago corn fritters
-Sabudana-1 cup (4-5 hours wet)
-Set Corn -1 cup (boiled)
-Tro -2 medium (boiled and mashed)
-The chili -2 (finely chopped)
-Derk -1 teaspoon (grated)
-The coriander -2 tablespoons (finely chopped)
-Ambu juice -1 teaspoon
-Mungfali -2 tablespoons (roasted and coarsely ground)
-Nem -As per taste
-Chat Masala -1 teaspoon
-The chili powder -half a teaspoon
-Lell -to deep fry
Recipe
1. First wash the sago and soak it in water for 4 to 5 hours. When it becomes soft, put it in a sieve and remove its extra water.
2. Now add boiled potatoes, corn, sago, peanuts, green chillies, ginger, green coriander, lemon juice and all the spices in a large bowl.
3. Mix everything well. The mixture should not be too loose, otherwise it will be difficult to make tikki.
4. Now make small shells with hand and press it lightly. If you want, you can also give them a shape of cutlet or tikki.
5. Heat oil in a pan and fry these fritters on medium flame till they become golden and crispy.
6. Remove the prepared fritters on the absorb paper so that extra oil is removed.
Way to serve
You can serve sago corn fritters with green chutney, tamarind chutney or tomato ketchup. It seems perfect with evening tea. If you want, you can also pack in children’s tiffin.
Special tips
1. If the mixture is very loose, then you can add a little arrowroot or bread crumbs.
2. Always heat the oil on medium heat, otherwise the fritters will burn from outside and will remain raw from inside.
3. Cashew or walnuts can also be replaced by peanuts, this will make the taste more rich.
