Sago (Sabudana) Cutlets

Rinse the sago pearls in a big bowl with water, repeating the process 3-4 times to remove excess starch.

Soak the rinsed sago pearls in water for 5-6 hours or overnight until they soften.

Drain the excess water from the soaked sago pearls using a sieve and set them aside.

Combine the grated potatoes with onion, ginger, salt, green chillies, black pepper powder, red chilli powder, garam masala, tandoori masala (if using), dry fenugreek leaves, mango powder, and coriander leaves in a large mixing bowl. Mix well.

Add the soaked sago to the potato mixture and gently mix to combine.

Grease your palm with oil and take a small portion of the sago mixture. Shape it into a ball and slightly flatten it into a patty/cutlet shape.

Roll the sago cutlet in breadcrumbs and set it aside.

Repeat this process for the remaining mixture and refrigerate the cutlets for 10 minutes to firm up.

Heat oil in a heavy-bottomed pan over medium-high heat. To check if the oil is hot, drop a small portion of the dough into the oil. If it quickly rises to the surface, the oil is ready.

Place sago cutlets into the oil one at a time, making sure not to overcrowd the pan.

Allow the cutlets to cook untouched for a few minutes until they become crisp. Then, gently flip them with a spatula and continue frying until they turn golden and crisp on both sides.

Place the fried cutlets on a paper towel-lined plate to remove excess oil.

Serve hot with green chutney or sauce.