Farali cutlet is made with sabudana, batata, and regular spices. it is Crispy from the outside and soft from the inside, this mildly spiced cutlet with farali chutney will surely satisfy your cravings during vrat (Hindu fast) like mahashivratri, Navratri, Ekadashi, and any other upvas. In this recipe, I use raw sabudana powder, which helps to give a binding and crunchy taste to the cutlet. It is a quick recipe and is loved by all kinds of age groups. Do try this!
Recipe card for sabudana batata tikki
- 1 cup sabudana/sago pearls
- 2 big size potatoes
- 1 tbsp crushed peanut
- 2-3 green chilli paste
- Salt to taste
- ½ tsp black pepper powder
- 1 tsp cumin powder
- ½ tsp sugar
- ½ lemon juice
- Some coriander leaves
- Oil for frying
For farali chutney
- ½ cup coriander leaves
- 2-3 green chilli
- ¼ cup roasted peanuts
- 1 tbsp lemon juice
- Salt to taste
- ½ tsp cumin powder
- 1 tbsp curd
- Some ice cubes or cold water
Making farali cutlet
- In a pressure cooker, boil potatoes on a medium flame for 3 whistles.
- When the pressure cooker cools down completely, take out boiled potatoes. Remove its skin and keep it aside.
- Now in a mixture jar, add sabudana and grind it into a coarse powder.
- Then in the mixing bowl, add sabudana powder, grated boiled potato, peanut powder, green chilli paste, salt, black pepper powder, cumin powder, sugar, lemon juice, and some coriander leaves. mix well and bind the mixture into dough.
- Grease your hands with oil and shape cutlet into round or heart shape.
- Shape all the cutlet in same way.
- Heat oil in a pan on medium heat. Once hot place the cutlet and fry
- Once get light brown from the bottom side then flip it and cook another side as well. Remove it on tissue paper.
- Serve farali cutlet with chutney.
Making farali chutney
- In a grinding jar, add coriander leaves, green chilli, roasted peanut, lemon juice, salt, cumin powder, curd, and some ice cubes. Grind into a smooth paste
- Remove it to the bowl and serve with farali cutlet.
- grind sabudana into a slightly coarse powder.
- sabudana powder and peanut absorb water from the mixture and gives it’s properly binding.
- fry cutlet on medium flame.
- curd gives creaminess and helps to retain the green color of the chutney.