Crispy Sabudana Pinwheels

Preparation time: 20 Minutes, Freezing time: 1 Hour, Cooking time: 30 Minutes, Serves 4

Ingredients:

1 cup Sabudana (Tapioca Pearls)

2 Medium-sized Potatoes

¾ cup Peanuts Coarsely Ground

2 tbsp Ginger Paste

1 tbsp Green Chilli Paste

½ Juice of Lime

2 tbsp Coriander Finely Chopped

Farali Green Chutney

½ tsp Cumin Seeds

1 tsp Black Pepper

1 tbsp Sugar

Pink Salt to taste

Oil for Deep Frying

Method:

1. Wash and soak the sabudana in 1½ cups cold water, adding 1 tsp salt and 1 tsp sugar, for 4-5 hours or overnight. Drain any remaining water completely and set aside.

2. Peel and wash the potatoes, then steam-cook them, mash them in a big bowl, and let them cool. (Just lukewarm, not hot)

3. Add the mashed potatoes to the sabudana with ½ cup peanuts, ginger and green chilli paste, lime juice, chopped coriander, cumin seeds, black pepper, sugar and salt.

4. Mix well until the dough is pliable and holds its shape, and check the seasoning as needed.

5. Place the dough on lightly greased parchment paper, roll it into a rectangle about ½ inch thick, spread a thin layer of the farali chutney, and sprinkle the rest of the peanuts.

6. Roll the dough tightly into a compact log, wrap it tightly in cling film, and place it in the freezer for an hour.

7. After an hour, remove the log, unwrap it from the cling film, slice it into half-inch-thick pinwheels, and set aside.

8. Heat oil in a frying pan for shallow-frying over medium heat. Once hot, add the pinwheels and fry until golden brown and crisp on both sides, then drain on paper napkins.

• Serve hot with farali green chutney or curd.

Print:

Crispy Sabudana Pinwheels | The Rasoi Recipes