A very famous Fasting food from the Maharashtrian repertoire, this can either be relished as a quick snack or as a whole meal along with curds and chutney! These are crispy on the outside and soft and chewy inside with an occasional crunch from the peanuts. The soft Sabudana and potatoes provide the heartiness and make this very filling. The one downside to these (more so than many of its deep fried counterparts) is its ability to retain Oil. I personally don't like So much oily food. So I tried to make this with very less Oil, and the amazing part is I baked them. So, If you are a calorie conscious you don't need to feel guilty by having these delicious Sago patties. That extra effort is so worth it because when made correctly, these are very delicious and addictive.
This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges.
This is also an easy kid’s snack that can be served in breakfast or packed in their lunch box. Learn how to make crispy sago patties with this easy recipe.
Lets Start how to make these Healthy yet yummy Baked Sago Patties
4 large potatoes boiled, peeled and mashed
1/2 cup Sabudana/Sago
1 large onion chopped very fine
2 green chillies chopped very fine
1" piece of ginger grated
1/4 cup peanuts roasted and crushed coarsely
1 tsp raw mango powder
1 tsp cumin seeds
Salt to taste
1. Soak the Sabudana/Sago in warm water overnight. It will puff up and become translucent.
2. Mix the Sabudana with all the other ingredients and form a mixture. Add salt to taste.
3. Make the mixture into equal-sized balls and flatten slightly to form patties.
4. Take a Baking Tray and arrange all the patties on it. And Brush the Patties with oil.
5. Put it in the Oven and bake for about 10-15 minutes on 180 degree C.
6. Serve these crispy and less Oil snack with Tomato ketchup or Salsa Sauce or with Mint curd.