Recipe · Snacks, Soups and Rasam · by Babita Hazarika and Moumita Roychowdhury, Consultant Dieticians
Sabur Bora (Sago Pakora)
Suitable as per recommendation below – diabetics may avoid
CKD (non-dialysis)On dialysisPost-transplantp 94
Per serving
4 small pakoras
Safe for your stage
Phosphorus30 mg
Potassium85 mg
Sodium4 mg
Protein1 g
Energy270 kcal
Sodium in salt is not included in above calculation
Ingredients
- Sago150 g · 1 medium cup
- Potato100 g · 1 medium
- Onion50 g · 1 medium
- Refined Flour (Maida)15 g · 1 tablespoon
- Oil60 g · 4 tbsp
- Ginger Garlic Paste5 g · 1 tsp
- Green Chilly · 2 chopped
- Cumin Seeds2.5 g · 1/2 tsp
Method
- 1Soak the sabudana overnight or for 4-5 hrs. Drain and keep aside
- 2Boil the potatoes, peel and mash it well without lumps.
- 3Add all the vegetables, dry ingredients to the drained sago and mix well.
- 4Heat oil in a wok. Make small balls with the hands and fry till the pakoras are translucent and golden brown. Remove and drain excess oil in a tissue.
- 5Serve the pakoras with apple chutney or any chutney of your choice.
Notes from the contributor
- • This is suitable for CKD, dialysis and post transplant patients. Such dishes with small quantities of potatoes may be eaten in the suggested portion size.
- • As with all food, such dishes must be eaten in rotation so blood levels are maintained.
- • This note is applies to this dish.
Sources
- KWF · Proprietary-with-permission · id kwf_sabur_bora