Sabudana Potato Cutlets

Recipe by
Total Time:
2 - 2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 1.5 cups sago (sabudana)
  • 3 potatoes, boiled and mashed
  • 1 cup roasted peanuts, coarsely ground
  • 3 green chillies, finely chopped
  • 2 tbsp chopped coriander (dhania) leaves
  • 1 tbsp lemon juice
  • Salt to taste
  • Oil for deep frying

How to Make Sabudana Potato Cutlets

  • Soak the sabudana in water and keep aside for about two hours.
  • Drain out the excess water and add potatoes, peanuts, green chillies, coriander, lemon juice and salt and mix well.
  • Divide the mixture into 16 equal portions and roll out each portion into a lemon sized ball, flatten between the palms and keep aside.
  • Heat the oil in a kadai and deep fry the cutlets till they turn golden brown in colour from all the sides.
  • Drain on an absorbent paper. Serve hot with chutney of your choice.