Sabudana Tikki

Sabudana Tikki

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.

Sabudana Tikki
Sabudana Tikki

I love serving these sabudana tikkis with some green chutney.

Sabudana Tikki

Course: SnacksCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

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.

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.

Recipe Video

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