|sabudana vrat cutlets|
But we have given it a new form - feasting in fast.
Earlier, during fasts, we would have only the typical aloo sabzi with kuttu or singhara roti.
Now I can see a transformation -people are experimenting with the same ingredients to come up with innovative, lip-smacking recipes for vrat.
Here's my attempt at it.
This post is inspired by Sunita Sharma ji, who had shared sabudana paneer cutlets in my group. I decided to try the recipe, since it does not require soaking of sabudana for long hours. It's simple and quick, not to mention delectable. I have made sabudana-rajgira aloo cutlets.
1/4 cup- sabudana/sago
1/4 cup- samak chawal powder
1/4 cup- rajgira or amaranth flour (optional - if you are not including this, increase the amount of samak flour to 1/2 cup)
2 boiled potatoes
little oil or ghee for greasing appe pan
|sabudana cutlets for fast vrat navratri|
- Grind sabudana to powder. Let it soak in little water until we prepare the other ingredients.
- Take boiled potatoes and mash them.
- Chop tomato or you may grind or use tomato puree.
- Mix tomato and potatoes.
- Add soaked sabudana, samak chawal atta, and rajgira atta.
- Mix with salt, haldi, curry leaves. and green chilly.
- Roll out into lemon size balls.
- Grease appe/paniyaram pan.
- Drop one ball into each well.
- Cover and cook on a low flame.
- Keep changing sides intermittently.
- Enjoy sabudana cutlets for fast, navratri.
- Tip : Make sure you finish these off soon, else these cutlets may harden, since we are not soaking sabudana. :)
Looking for more vrat recipes? Click here. Do not forget to try no fry paneer alloo kofta curry for fast. Check the recipe here.