Author Notes
Although sago & tapioca is used widely in Indian cuisine, one does not get to hear of it that often. It is more likely to be found on menus in homes for close family meals & in the form of wafers & poppadums that need to be deep fried.
Sago pearls, are often consumed by devout individuals during the days of fasting. The ironic part is that they tend to be so filling that it completely nullifies any trace of deprivation that fasting is supposed to accomplish!.
The traditional version of this dish uses Sago as the main ingredient with seasoned potatoes & toasted peanuts and is deep fried. This recipe is adapted to a healthier Pan fried style. —Panfusine
Ingredients
-
1
ear of fresh corn
-
3/4 cup
soaked & rehydrated sago or tapioca pearls
-
1/2 cup
dry roasted peanuts crushed
-
1/4 cup
Panko bread crumbs
-
1/4 cup
finely minced shallot
-
1
Jalapeno, deseeded & finely minced
-
1/3 cup
finely minced cilantro
-
1 teaspoon
Cumin powder
-
1 teaspoon
Coriander powder
-
1/4 teaspoon
cayenne pepper
-
Juice of 1/2 a lime
-
Salt to taste
-
Canola oil for pan frying
Directions
-
Strip the corn off the cob and pulse once or twice in a food processor to crush them.
-
Combine all the ingredients , except the oil, together in a mixing bowl. Sample & adjust for salt & seasoning
-
On a non stick skillet, add a teaspoon of oil and heat. Using a large ice cream scoop (or a coffee scoop), drop the mixture into the hot skillet. with the heat on high, press down with a spatula to form a patty. allow to brown on the side below (~ 2 min) before flipping it over to brown the other side.
-
Lower the heat & allow to cook for about 3-5 minutes till the tapioca pearls appear to turn translucent. remove from the skillet onto a plate lined with paper towels to absorb any excess oil.
-
Serve hot with ketchup or hot sauce.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
See what other Food52ers are saying.