Millennium Post

Beetroot Stuffed Sabudana Croquettes

100 gms sabudana
50 gms peanuts
10 gms sendha namak
05 gms green chillies
05 gms green coriander
Desi ghee
10 gms beetroot
5 gms ginger
20 gms hung curd

Soak the sabudana in enough water in a deep bowl overnight and drain well. Grate boiled potatoes and mix in a bowl with all other ingredients. Make roundels of this and fill with the stuffing of curd, beetroot and ginger and make croquettes. Deep fry in ghee till golden colour. Serve hot with accompaniments.
(Courtesy: Chef Pradeep Kumar Ahriwar, The Ashok Hotel)
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