Looking at Tapioca Pearls, an obvious question clicks to our mind, “What are these made out of?” These white little balls come from the starch of the cassava root. After the starch is extracted from the roots, starch is processed to make tiny tapioca pearls.
Tapioca is gluten-free, and vegan. Both the ingredients that go into it (cassava root) and the processing methods that create it are free of animal products.
It is a popular fasting recipe ingredient in India. Usually, grains are not eaten during fasts. So Sabudana KhichrI, Sabudana Kheer, Sabudana Cutlets, and Sabudana Papad are thoroughly enjoyed or liked by the people.
Tapioca or Sabudana helps in weight-loss, as it is rich in dietary fiber. It cures migraine due to the presence of vitamin B2 and riboflavin. Improves gut health and digestion. The antioxidant properties of tapioca treats diarrhea. Improves vision as packed with vitamin A. Reduces fever, heals wounds, increases appetite, and boosts energy.
- 6 medium sized Boiled Potatoes
- 1 cup Sabudana (Tapioca)
- 1/4 to 1/3 cup Roasted Peanut Powder
- 1/2 cup Fresh Coriander
- 1/2 to 3/4 tsp. Red Chili Powder
- 1/2 tsp. Black Pepper Powder
- 3/4 tsp. Garam Masala
- 1 and 1/2 tsps. Pink Salt
- Oil for deep frying/ Air fryer
Gently wash and soak Sabudana in tap water for 30 minutes…
After 30 minutes, drain all the water…evenly spread sabudana in a plate or tray…cover it with another plate and let it rest for overnight. Next morning sabudana will be completely soft and moist….ready to use in this recipe.
Place all the ingredients (mashed and boiled potatoes, well soaked sabudana, roasted peanut powder, spices, and coriander leaves) in a big bowl…
A close up of all the ingredients (except the frying oil)…
Lightly combine all the ingredients, to form a dough..
Divide the dough into equal portions and shape them into round or oval cutlets. For a better result, keep them in the refrigerator, in an airtight container for about an hour.
For frying, go for a heavy bottom pan and oil on medium- high heat. Fry the cutlets in small batches until golden brown…
These cutlets turn crispy under 6 to 8 minutes. Take them out.
Transfer the Tapioca Cutlets in a bowl..,
Serve the Sabudana Cutlets with tomato ketchup and fresh Coriander Chutney…
Note: These Sabudana Cutlets are absolutely delectable. We may always place the leftover unfried cutlets in an airtight plastic box and store them in the refrigerator for the next day or later.
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Ingredients
- 6 medium sized Boiled Potatoes
- 1 cup Sabudana (Tapioca)
- 1/4 to 1/3 cup Roasted Peanut Powder
- 1/2 cup Fresh Coriander
- 1/2 to 3/4 tsp. Red Chili Powder
- 1/2 tsp. Black Pepper Powder
- 3/4 tsp. Garam Masala
- 1 and 1/2 tsps. Pink Salt
- Oil for deep frying/ Air fryer
Instructions
Gently wash and soak Sabudana in tap water for 30 minutes…
After 30 minutes, drain all the water…evenly spread sabudana in a plate or tray…cover it with another plate and let it rest for overnight. Next morning sabudana will be completely soft and moist….ready to use in this recipe.
Place all the ingredients (mashed and boiled potatoes, well soaked sabudana, roasted peanut powder, spices, and coriander leaves) in a big bowl…
Lightly combine all the ingredients, to form a dough..
Divide the dough into equal portions and shape them into round or oval cutlets. For a better result, keep them in the refrigerator, in an airtight container for about an hour.
For frying, go for a heavy bottom pan and oil on medium- high heat. Fry the cutlets in small batches until golden brown…
These cutlets turn crispy under 6 to 8 minutes. Take them out.
Transfer the Tapioca Cutlets in a bowl..,
Serve the Sabudana Cutlets with tomato ketchup and fresh Coriander Chutney…
Notes
These Sabudana Cutlets are absolutely delectable. We may always place the leftover unfried cutlets in an airtight plastic box and store them in the refrigerator for the next day or later.
