Couscous Quinoa Sago Roll - By Chef Lallan Kumar

Traditionally, couscous is made from semolina wheat that is moistened and rolled into small grains. It has been a dietary staple for many generations in North Africa and has gained popularity worldwide due to its versatility and ease of preparation. Quinoa has a long history and is native to the Andean region of South America, specifically in countries like Peru, Bolivia, and Ecuador. Sago is a starchy substance extracted from the pith of the sago palm (Metroxylonsagu). It has been used as a food source for centuries in Southeast Asia, particularly in countries like Indonesia, Malaysia, and Papua New Guinea.

Nutritional Information (Per Serving):

- Calories: 170 

- Total Fat: 3g

  - Saturated Fat: 0.5g

  - Trans Fat: 0g 

- Cholesterol: 0mg 

- Sodium: 160mg 

- Total Carbohydrate: 33g

  - Dietary Fiber: 3g

  - Sugars: 1g 

- Protein: 4g

Ingredients:

- Couscous: 80 gm

- Quinoa: 80 gm

- Sago (Sabu dana): 40 gm

- Potato: 25 gm

- Chopped vegetables (Beans, Cauliflower, Carrot, Broccoli, Zucchini, Capsicum): 50 gm

- Chopped fresh cilantro: 10 gm

- Cumin Powder: 20 gm

- Coriander: 25 gm

- Turmeric powder: 10 gm

- Red Chilli Powder: 10 gm

- Chat Masala: 10 gm

- Onion, finely chopped: 50 gm

- Garlic, minced: 5 gm

- Ginger, chopped: 5 gm

- Vegetable oil, for frying: 100 ml

- Black Pepper: 5 gm

- Salt: To taste

- Maida (Batter): 50 gm

Method:

1. In a medium-sized pot, bring water to a boil. Add quinoa and cook for about 10-15 minutes until they turn translucent. Drain and set aside.

2. Soak couscous and keep aside. Crush sago and keep aside for coating.

3. Heat a small amount of oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the chopped vegetables, boiled potato, couscous, ground cumin, ground coriander, turmeric powder, chopped coriander leaf, green chilli, black pepper, and salt to the pan.

4. Cook for about 5-6 minutes until the vegetables are tender. Remove from heat and let it cool. 

5. In a large mixing bowl, combine the cooked quinoa, couscous, salt, cooked vegetables, and chopped cilantro. Mix well and season with additional salt if needed. Shape the mixture as desired and soak it in batter & coat it with crushed sago powder.

6. Heat vegetable oil in a deep pan or skillet over medium heat. Fry the rolls in batches for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on a paper towel-lined plate.

Dipping Sauce:

For the dipping sauce, mix soy sauce, rice vinegar, sesame oil, and honey (optional) in a small bowl. Add chilli flakes or Sriracha sauce for some spiciness if desired.