Sabuti (Sago Patties)
Sabuti (Sago Patties)
Ingredients
For the Sabuti Patties
- 1 cup sago pearls, soaked for at least 2 hours, or overnight
- 2 potatoes, medium, boiled and mashed
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup peanuts, roasted and ground
- 1 teaspoon salt, or to taste
For Frying
- 3 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Ensure your sago pearls have been properly soaked. For best results, soak 1 cup of sago pearls in enough water to cover them by about 1 inch for at least 2 hours, or preferably overnight. The pearls should be soft and translucent.
- 2
In a large mixing bowl, add the soaked sago pearls. Using your hands, gently squeeze out any excess water from the sago pearls. They should be moist but not dripping wet.
⏱️ 3 min
- 3
Add the boiled and mashed potatoes to the sago pearls in the bowl.
⏱️ 2 min
- 4
Incorporate the finely chopped green chilies and chopped fresh cilantro into the mixture.
⏱️ 2 min
- 5
Add the roasted and ground peanuts to the bowl.
⏱️ 1 min
- 6
Season the mixture with salt, starting with 1 teaspoon and adjusting to your preference.
⏱️ 1 min
- 7
Mix all the ingredients thoroughly by hand. Knead the mixture until it comes together to form a cohesive dough-like consistency. This may take a few minutes to ensure everything is well combined and can hold its shape.
⏱️ 5 min
- 8
Take small portions of the mixture, about 1 1/2 to 2 tablespoons each, and gently flatten them into round or oval patties, about 1/2 inch thick.
⏱️ 10 min
- 9
Heat the vegetable oil in a deep pan or kadai over medium-high heat. The oil should be hot enough for deep frying, around 350-375°F (175-190°C). You can test the oil by dropping a small piece of the mixture; it should sizzle and rise to the surface immediately.
⏱️ 5 min•🌡️ 360
- 10
Carefully place a few prepared patties into the hot oil, making sure not to overcrowd the pan. Fry in batches to maintain oil temperature.
⏱️ 2 min•🌡️ 360
- 11
Deep-fry the patties for 3-5 minutes per side, or until they turn golden brown and crispy on all sides. Flip them gently to ensure even cooking.
⏱️ 8 min•🌡️ 360
- 12
Remove the fried patties from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 13
Repeat steps 10-12 with the remaining patties.
⏱️ 4 min•🌡️ 360
- 14
Serve the Sabuti hot, optionally accompanied by your favorite chutney, such as mint chutney or tamarind chutney.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sabuti (Sago Patties)
For the Sabuti Patties
- 1 cup sago pearls, soaked for at least 2 hours, or overnight
- 2 potatoes, medium, boiled and mashed
- 2 green chilies, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup peanuts, roasted and ground
- 1 teaspoon salt, or to taste
For Frying
- 3 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Ensure your sago pearls have been properly soaked. For best results, soak 1 cup of sago pearls in enough water to cover them by about 1 inch for at least 2 hours, or preferably overnight. The pearls should be soft and translucent.
- 2
In a large mixing bowl, add the soaked sago pearls. Using your hands, gently squeeze out any excess water from the sago pearls. They should be moist but not dripping wet.
⏱️ 3 min - 3
Add the boiled and mashed potatoes to the sago pearls in the bowl.
⏱️ 2 min - 4
Incorporate the finely chopped green chilies and chopped fresh cilantro into the mixture.
⏱️ 2 min - 5
Add the roasted and ground peanuts to the bowl.
⏱️ 1 min - 6
Season the mixture with salt, starting with 1 teaspoon and adjusting to your preference.
⏱️ 1 min - 7
Mix all the ingredients thoroughly by hand. Knead the mixture until it comes together to form a cohesive dough-like consistency. This may take a few minutes to ensure everything is well combined and can hold its shape.
⏱️ 5 min - 8
Take small portions of the mixture, about 1 1/2 to 2 tablespoons each, and gently flatten them into round or oval patties, about 1/2 inch thick.
⏱️ 10 min - 9
Heat the vegetable oil in a deep pan or kadai over medium-high heat. The oil should be hot enough for deep frying, around 350-375°F (175-190°C). You can test the oil by dropping a small piece of the mixture; it should sizzle and rise to the surface immediately.
⏱️ 5 min•🌡️ 360 - 10
Carefully place a few prepared patties into the hot oil, making sure not to overcrowd the pan. Fry in batches to maintain oil temperature.
⏱️ 2 min•🌡️ 360 - 11
Deep-fry the patties for 3-5 minutes per side, or until they turn golden brown and crispy on all sides. Flip them gently to ensure even cooking.
⏱️ 8 min•🌡️ 360 - 12
Remove the fried patties from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 13
Repeat steps 10-12 with the remaining patties.
⏱️ 4 min•🌡️ 360 - 14
Serve the Sabuti hot, optionally accompanied by your favorite chutney, such as mint chutney or tamarind chutney.
⏱️ 1 min