| Prep Time | 120 minutes |
| Cook Time | 10 minutes |
| Servings |
helping
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Ingredients
- 200 gms Sago Tapioca Saboodana/ / pearls
- 2 potatoes Medium (boiled)
- 2 tbsps Oil
- 2 tbsps Peanut Roasted powder
- 2 tbsps Peanuts
- 4 chilies Green
- 1 tsp chili powder Red
- 1/2 tsp salt Black
- 1/2 tsp Cumin seeds
- 2 red chili Dry
- 1 Curry leaf spring
- 2 tbsps coriander Fresh (chopped)
- 1 tsp Lemon juice
- 1/2 tsp Sugar
Ingredients
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Instructions
- Wash and soak saboodana for 2 hours approx. Drain water and spread the pearls on a kitchen towel to absorb moisture.
- When the pearls are dry grease your palms with oil and gently rub the pearls. This will grease them too and avoid sticking to each other.
- Heat oil in a wok and add cumin, curry leaves and broken red chilies.
- When they start to splutter, add peanuts and roughly chopped boiled potatoes and saute them for a while.
- Now add red chili powder, black salt, little white salt as needed and mix well.
- Once the potatoes start frying , simmer the flames and add in the saboodana pearls and mix nicely. Keep tossing fast, to avoid saboodana stick to the bottom.
- Add roasted peanut powder and some fresh coriander and mix well.
- Squeeze in some lemon juice and sprinkle sugar, mix again and turn off the flames.
- Serve hot with morning/evening tea or coffee.
Recipe Notes
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Thanks for stopping by!
Love :Shaheen
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