Sago, or sabudana, was once thought of only as food for the sick, but it makes many tasty dishes. Prothom Alo's lifestyle pages now offer a recipe for savoury sago donuts for an evening snack.
Ingredients: 1 cup sago; 2 medium potatoes, boiled and mashed; 3 to 4 tablespoons roasted peanuts, coarsely crushed; 2 to 3 green chillies, chopped; half a teaspoon of chopped or ground ginger; 2 to 3 tablespoons chopped coriander leaves; half a teaspoon of cumin seeds; 1 teaspoon lemon juice; half a teaspoon of chilli powder or chilli flakes; a quarter teaspoon of powdered sugar; salt to taste; and vegetable oil or ghee for frying.
Wash the sago well and soak it in a little water for 3 to 4 hours, until the pearls have absorbed the water and separate easily. Drain, then put the sago in a large bowl with the potato, peanuts, ginger, green chillies, coriander, cumin, chilli powder, lemon juice, salt and sugar, and knead firmly by hand into a dough.
Grease your hands with a little oil or ghee, pinch off portions of dough and roll them into balls. Flatten each lightly with your palm and press a hole through the middle with a finger to make a donut shape.
Heat enough oil in a pan over a medium flame; it should be hot but not smoking. Slide the donuts in carefully and fry, turning, until both sides are golden and crisp. Too high a flame burns the outside and leaves the inside raw. Drain on kitchen paper.
Serve the sago donuts hot with coriander chutney or tomato sauce. Recipe and photograph by Sabina Yasmin.
Photo: Parvathisri / Wikimedia Commons (CC BY-SA 3.0); an illustrative picture of sago pearls being made
Source: Prothom Alo
Comments
(0)