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Step 1. Wash sabudana 2-3 times, then soak in 2 cups of water for 4-5 hours or overnight. After 5 hours, sabudana seeds must have fluff and become twice in size.
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Step 2. Drain all the excess water by putting sago seeds in a strainer for 1/2 an hour.
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Note - less the moisture in sago seeds less they will stick to each other.
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Step 3. Heat a pan over medium heat. Turn the flame to minimum and dry roast peanuts, almonds and walnuts for 2-3 minutes. Keep them aside.
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Step 4. Place the same pan on medium heat and add ghee. Once ghee heats up, add cumin seeds to crackle.
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Step 5. Add chopped potatoes ,green chillies and salt to taste, roast until they becomes brown in colour. Within 6 minutes of cooking potatoes changed colour and have become crispy.
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Step 7. Add sago seeds and cook for next 4- 5 minutes on minimum heat by stirring continuously to avoid stickiness.
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Step 8. Add roasted nuts and mix again.
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Step 9. When sago seeds become translucent it means they have cooked now. Switch off the gas. Before serving garnish with mint or coriander leaves. Enjoy.