Sago Cutlets

Ingredients

• 1/2 kg Potato
• 1/2 cup Sago (sabudana)
• 6 slices Bread
• 4 Tablespoons Dried bread crumbs
• 1/2 Teaspoon Garam masala powder
• as needed Salt
• Oil (as needed)
• 3 Tablespoons Finely chopped onion
• 2 Tablespoons Ground peanut powder
• 1/2 Teaspoon Chili powder
• 5 Green chili (to grind)
• 1/2 inch piece Ginger (to grind)
• 1 Tablespoon Coriander leaves (to grind)
• 1 Tablespoon Curry leaves (to grind)
• 1 Tablespoon Mint leaves (to grind)
• 1 pinch Salt (to grind)

Instructions

1. Boil the potatoes, peel, and mash smooth with no lumps. Wash the sago, cover with water, and soak for 1 hour (soak longer if the sago pearls are large).
2. Heat oil in a pan, temper fennel seeds, and add the ground paste. Saute for a minute, then add the onion and saute until reddish.
3. Finally add the mashed potato and saute for 3 minutes, then mix in salt, garam masala powder, and chili powder. Remove from heat and let cool.
4. Dip each bread slice in water, squeeze out firmly, and mix into the potato mixture. Drain and fluff the soaked sago and mix it in too, along with half the bread crumbs and the peanut powder.
5. Shape into cutlets and roll in the remaining bread crumbs. Cook on a griddle with plenty of oil on both sides until browned. Serve hot with tomato sauce and mint chutney.