Sabudana, or sago pearls, was long thought of in Bangladesh as food for the sick. Yet it makes a crisp pakora for an evening snack. The recipe, by Asit Karmakar, appeared on Prothom Alo's Naksha lifestyle page.
Ingredients: one and a half cups of chopped vegetables of your choice, half a cup of grated potato, one cup of sabudana, one teaspoon of chopped or ground ginger, three or four chopped green chillies, three tablespoons of chopped coriander leaves, three or four tablespoons of gram flour or rice flour, half a teaspoon each of whole cumin, turmeric and chilli powder, one teaspoon of chaat masala, two tablespoons of roasted, roughly crushed peanuts, half a teaspoon of ajwain, salt to taste and white oil for frying.
Wash the sabudana well and soak it in a little water for three to four hours, until the pearls absorb it and turn loose. Squeeze the grated potato and chopped vegetables by hand to remove excess water; too much water stops the pakoras going crisp.
Put the sabudana, vegetables, ginger, green chilli and coriander in a large bowl. Add the gram or rice flour, cumin, turmeric, chilli powder, chaat masala, peanuts, ajwain and salt, and knead everything together firmly by hand.
Heat enough oil in a karahi over a medium flame. Drop small portions of the mixture into the oil as little pakoras and fry, turning them, until golden and crisp. Do not crowd the pan.
Drain the oil and rest the pakoras on kitchen paper. Sprinkle with a little black salt or chaat masala and serve hot.
Photo: Foodstar / Wikimedia Commons (CC BY-SA 4.0)
Source: Prothom Alo
Comments
(0)