Soak sago thoroughly: It is very important to soak sago properly. If the sago is not soaked properly, the chops will turn out tough and dry. Make sure that the sago breaks easily when pressed.
Control Wetness: Squeeze out the water from the sago thoroughly to avoid excess moisture in the mixture. If the mixture seems too wet, you can add a little gram flour or water chestnut flour (if not fasting).
Uses of Peanuts: Grind the peanuts coarsely, this gives a nice crunch to the chops. Do not make very fine powder.
Fry on medium flame: Always fry the chops on medium flame. Frying on high flame will burn them from outside and may remain raw from inside. By frying on low flame they can absorb oil.
Serve immediately: Sabudana Peanut Chops taste best when hot. When they cool, their crispness reduces.
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