Sago Patty Rolls

Sago Patty Rolls

Crisp patties in soft chapatis! Now that’s a combination you should definitely serve your kids.

Prep

10 min

Cook time

10 min

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Ingredients

  • 100 g sabudana (sago)
  • 1 small ginger
  • 5 green chillies
  • 200 g boiled, grated dudhi
  • A small bunch of finely chopped coriander (dhania)
  • 1/4 cup Kissan Fresh Tomato Ketchup
  • Oil for deep frying
  • 4 tbsp mint and coriander chutney
  • 4 chapatis
  • Serving Size 2

    Amount per serving

    • Energy 633
    • Protein 11.3g
    • Carbohydrate incl. fibre 109.7g
    • Carbohydrate excl. fibre 120.7g
    • Sugar 15.8g
    • Fibre 1.3g
    • Fat 15.1g
    • Saturated Fat 0.0g
    • Unsaturated Fat 0.1g
    • Monounsaturated Fat 0.0g
    • Polyunsaturated Fat 0.1g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 535mg
    • Salt 1.34g
    • Calcium 3%
    • Iron 4%
    • Potassium 7%
    • Vitamin C 194%
    • Vitamin A 11%

Directions

  1. Wash and soak sago in cold water for 1 hour.

  2. Finely chop the ginger and green chillies, or grind them together to a paste.

  3. In a bowl, combine the drained sago, cooked bottle gourd, ginger, green chillies and chopped coriander.

  4. Add Kissan Fresh Tomato Ketchup and mix well.

  5. Shape equal portions of the mixture into medium patties. Heat the oil and deep-fry the patties till golden. Remove and drain on absorbent paper.

  6. Spread green chutney on each chapatti. Place a patty on each chapatti and roll it up.

 
         

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