Crispy sago and potato fritters. A popular Maharashtrian vrat snack.
Ingredients
Sabudana
potato
peanuts
cumin
coriander
sendha namak
Preparation Steps
Soak sabudana for 4 hours and drain
Boil and mash potatoes; roast and coarsely grind peanuts
Mix all with cumin, coriander, green chilli, sendha namak
Shape into flat rounds
Deep fry in oil until golden and crispy
Serve hot with green chutney
Nutritional Note: Vrat foods are typically sattvic — fresh, light, and easily digestible. They avoid onion, garlic, and regular salt, using sendha namak (rock salt) instead. These foods are designed to keep the body light and the mind focused during fasting.