Sago ka saga

Kandla Nijhowne

Sago or sabudana is a go-to ingredient during the auspicious days of Navratri. It is light on the stomach, quick cooking and a filling and convenient carb. Mixed with potatoes and spices it makes delicious little tikkis for the fasting days or even that chhoti si bhookh.

Crunchy sago vada

• 1/2 – 3/4 cup roasted peanuts (crushed)
• 1 cup sago (tapioca or sabudana)
• 3/4 cup mashed boiled potatoes
• 1 tbsp each chopped ginger, green chili and dhaniya
• 1/2 tsp roasted jeera
• Salt and chili powder to taste.
• 1- 1 1/2 tsp each lemon juice and powdered sugar.
• 2 tbsp ghee

Method

• Soak sago overnight in water, rinse and drain really well.
• Mix the mashed potatoes. Sago, salt, sugar, lemon juice, peanuts, chili powder, ginger, dhaniya and chopped chillis.
• With greased palms shape the mixture into flattened patties.
• Heat ghee in a heavy pan and shallow fry these little morsels till they are crisp and brown on the exterior.
• Drain and serve with mint or coconut chutney.

Note: Check the sago after the soaking. When pressed, the translucent pearls should be wobbly and devoid of a hard core. During the Navratri use sendha namak instead of the regular kind. A pinch of heeng also adds a lovely flavour.

(Nijhowne is a Chandigarh-based culinary expert)