Aloo Sabudana Bara Recipe

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Potatoes – 500 gms, boiled, mashed
Sago – 1/2 cup, soaked for 15 minutes, drained
Peanuts – 3 1/3 tbsp, coarsely pounded
Salt to taste
Ginger – 1, chopped, one inch piece
Green Chillies – 2 to 3, chopped
Lemon Juice – 1
Vegetable Oil for deep frying
1. Mix all the ingredients together except the oil and divide the mixture into lemon-sized balls.
2. Heat the oil in a kadai, flatten each balls lightly between the palms and fry, a few at a time, till golden.
3. Remove with a slotted spoon and drain the excess oil on paper towels.
4. Repeat till all the balls are fried.
5. Serve hot.

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