Sabudana – also referred to as sago – translates to “tapioca pearls.” Sabudana is often consumed during fasting, particularly during the Janmashtami and Navratri celebrations. Sabudana Vada a traditional fried snack from western India prepared from sago pearls and mashed potatoes.
Sabudana Tikki is a different take on the Sabudana Vada, where instead of deep frying, I am pan frying the tikkis, which makes it less oily and a little more healthier. You can make these during the fasting time or prepare these as an evening snack or pack it in the snack box for your kids.
I love serving these sabudana tikkis with some green chutney.
Sabudana Tikki
Course: SnacksCuisine: IndianDifficulty: Easy4
servings10
minutes20
minutes30
minutesSabudana Tikki is a different take on the Sabudana Vada, where instead of deep frying, I am pan frying the tikkis, which makes it less oily and a little more healthier.
Ingredients
Sago/Sabudana Pearls – ½ cup
Potato – 1 large (boiled, peeled and mashed)
Green Chili – 1, finely chopped
Ginger – 1-inch piece, finely chopped
Roasted Peanuts – 2 tbsp, crushed
Cumin Powder – ½ tsp
Amchur Powder – ½ tsp
Coriander Leaves – a small bunch, finely chopped
Common Salt/Sendha Namak – ½-¾ tsp
Oil for pan frying
Directions
- Take the sabudana in a flat bottom dish and add some water.
- The water should be slightly above the level of the sabudana. Cover and keep this aside for a couple of hours or overnight. The sabudana should have absorbed all the water and should be soft when pressed between your fingers.
- To the soaked sabudana, add the mashed potatoes, green chili, ginger, crushed peanuts, cumin powder, amchur powder, coriander leaves and salt and mix well.
- Grease your palms with some oil and then shape the mix into small balls and then flatten them between your palms. Heat oil in a pan and then shallow fry these tikkis on medium heat till both sides are a nice golden-brown color. You can serve this with a chutney of your choice or even sweetened curd.
