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Preparation Time : 480
Cook Time : 15
Total Time : 495
Sago or sabudana soaked overnight 1 cups
Medium sized potatoes boiled , and mashed 4 nos
salt,as per the taste 1/2 tsp
Red chilli powder ,as per taste 1/2 tsp
For filling :Hung curd, thick 1/2 cups
Salt or as per the taste 1/4 tsp
BLack or red pepper or as per the taste 1/4 tsp
Roasted peanuts powdered 1 tbsp
Suji, optional , just to thicken the curd 1 tsp
Oil for frying 2 cups
Wash and soak sabudana in water for 7 to 8 hours or overnight, water should be just levelled to dip Sabudaana.
Mix ingredients for curd filling in a bowl
Mix all the ingredients, for the sholey in another bowl.
Take a small portion of the potato - sago mixture, flatten it put half tsp curd filling and give an oval shape carefully, so that curd doesn't comes out while frying.
Make all the sabudana sholey likewise.
Deep fry in batches of 3 or 4 in medium hot oil until golden brown and crisp.
Keep turning in between for an even colour.
Serve the sabudana dahi ke sholey hot with coriander mint chutney and ketchup.
My tip Seasonings can be adjusted according to the taste buds.
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