Farali Sabudana Chilla With Farali Peanut Chutney

Ingredients

• 4 tbsp roasted peanuts
• as per requirement Water
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1 finely chopped green chilli
• 1 tbsp finely chopped green coriander leaves
• 1/2 tsp rock salt
• 2 boiled and grated potatoes
• 1/2 cup soaked sabudana (Sago pearls)
• 1/2 tsp black pepper powder
• 1/2 tsp rock salt
• 2 finely chopped green chilli
• 1/3 cup curd
• 1 tsp cumin seeds
• 2 tbsp peanut powder
• 3 tbsp finely chopped green coriander leaves
• as required Water
• as required Oil

Steps

1. Pour water over the sago as required and leave it to soak for 2 to 3 hours. Grate the boiled potatoes.
2. Dry-roast the peanuts, then grind them coarsely in a mixer. Put the peanut powder in a bowl, mix with water as required and set aside for the chutney.
3. Put the crushed sabudana in a mixer jar with 1/2 cup of water and grind little by little.
4. Put the grated potatoes into the sabudana paste, along with black pepper powder, rock salt and chopped green chillies.
5. Mix in the chopped green coriander leaves, peanut powder, curd and cumin seeds, adding water as needed to make a thick batter.
6. Heat oil in a pan. With the heat low, pour the sabudana batter into the hot oil using a big round spoon. Spread oil on its side, then raise the heat to medium and roast the chilla on both sides.
7. For the special spicy chutney tempering, heat oil in a pan and add cumin seeds, green chillies, green coriander, the crushed peanut paste in water and rock salt. Stir-fry for 1 minute.
8. The farali sabudana chilla is ready to serve. In the reported preparation it was served with Farali Singdana Chutney, Masala Potato Slices and Masala Dahi.