Crispy Sago Potato Rolls

Ingredients

• Sago (sabudana) - 3/4 cup
• Potatoes - 3 whole
• Peanuts - 1/2 cup
• Green chilies - 3 whole
• Ginger - 1 piece
• Lemon juice - 1 tbsp
• Coriander leaves - 3 tbsp
• Salt to taste
• Oil for deep frying
• Coriander leaves - 1 cup
• Mint leaves - 1/2 cup
• Green chilies - 3 whole
• Salt
• Sugar - 1/4 tsp
• Lemon juice - 1 tbsp

Instructions

1. 1Rinse the sago under running water, then soak in water for at least 1 hour; if you are short on time, soak in hot water until the pearls swell.
2. 2After soaking, drain the sago and gently squeeze out any excess moisture so each pearl remains separate and not clumped.
3. 3Meanwhile, boil the potatoes until tender and mash them until smooth; roast, peel and crush the peanuts, and finely chop the green chilies, ginger and coriander leaves.
4. 4Combine the drained sago, mashed potatoes, crushed peanuts, chopped green chilies, chopped ginger, 1 tbsp lemon juice, chopped coriander leaves and salt in a large bowl and mix until evenly distributed.
5. 5Add a little water only if the mixture feels dry and press it together to form a soft dough, then leave it to stand for a few minutes to let the sago bind.
6. 6Divide the dough into eight equal portions and shape each portion into an oval roll with your hands.
7. 7Heat oil in a non-stick kadai until it is medium hot, slide in four rolls at a time and deep fry until they are golden brown, then drain on paper towels.
8. 8For the green chutney, place 1 cup coriander leaves, 1/2 cup mint leaves, 3 green chilies, salt, 1/4 tsp sugar and 1 tbsp lemon juice in a blender and grind to a smooth paste, adding a little water if required.
9. 9Serve the rolls hot with the green chutney on the side.