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Wednesday, 22 August 2012
Bread Sago Roll
Sabudaana vadas are my favourite snack but today for a change I made bread-sago roll in an attempt to use the leftover bread. It is unbelievably crunchy on the outside and soft on the inside and it is not oily at all despite bread being one of the ingredients. You could alter the proportion of the ingredients according to your taste.
Bread- 6 large slices
Sago/sabudaana- 1 cup
Coriander leaves- 6 tbsp, chopped
Green chillis- 5, chopped fine
Garam masala-half tsp
Oil-for deep frying
1. Wash th sago in water twice, drain and keep it aside for atleast 2 hours. It will become soft and swell up.
2. Dip each bread slice in water for a second and then squeeze out all the water. Mash them and keep it aside.
3. Next add half the sabudaana to the mashed bread along with coriandr leaves, green chillis, grated cheese salt and garam masala. Mix them all togethr to form a dough.
4. Take a small portion and shape it into a patty and roll them in the remaining half of sago and press between your palms so that it sticks to the patty. Repeat this with the rest of the dough.
5. Deep fry them in oil till it starts browning at the edges or when oil stops bubbling. Take them out with a slotted spoon and serve hot with ketchup or chilli sauce.
Tip: if you want you could add spices or ground peanuts for added taste