Sabudana tikki is a popular Maharashtrian snack that is mainly prepared during the time of Upvas or fasts. It is made by making patties from sabudana, potato and a few spices, and is pan fried.
Sabudana tikki recipe is simple, thought the soaking of sabudana is requires time. The sabudana patty is crunchy on the outside and soft on the inside. This is an ideal evening snack with a cup of chai. The sabudana tikki is usually served with coriander chutney and amchur chutney or simply with ketchup.
The sabudana vada, is a counterpart to this tikki with the spices being the only difference. The tikki is usually pan fried; however, it can be deep fried as well. It is a perfect snack to be prepared for parties and will finish in no time. If you are keen on preparing this at home, continue to read the step-by-step procedure and with images and along with ayou could also watch a video recipe.
SABUDANA TIKKI RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Snacks
Serves: 12 pieces
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Sabudana - 1/2 cup
Boiled potatoes (peeled) - 3
Ginger (grated) - 2 tsp
Green chillies (chopped) - 2 tsp
White sesame seeds (white til) - 2 tsp
Salt to taste
Corn flour - 1 tsp
Roasted peanuts (coarsely ground) - 6 tbsp
Oil for frying
Water - 1/2 cup + for rinsing
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1. Take sabudana in a sieve and rinse it thoroughly until the starch is removed.
2. Transfer it to a bowl and add 1/2 a cup of water to soak the sabudana.
3. Let it soak for 6-8 hours.
4. Take a piece and press it with your fingers. If the sabudana smashes, then it is done.
5. Grate the boiled potatoes in a bowl.
6. Add the soaked sabudana in the bowl.
7. Add grated ginger and green chillies.
8. Further, add the white sesame seeds and salt.
9. Mix thoroughly and knead it into a dough-like consistency.
10. Add the roasted peanuts and corn flour; mix everything well.
11. Roll them into equal-sized flat tikkis in between the palms.
12. Meanwhile, heat oil in a pan for frying.
13. Drop the tikkis in the hot oil.
14. Fry them and flip them over.
15. Fry until both the sides turn brown and remove the tikkis off the stove.
- 1. The sabudana must be washed to remove excess starch. If not, it will be too sticky.
- 2. The sabudana must be soaked with just enough water. Too much of water will make it mushy. Drain the excess water in case of any.
- 3. In case of vrats, sendha namak can be used instead of the regular salt.
- 4. The tikkis can be deep fried as well.
- Serving Size - 1 tikki
- Calories - 40 cal
- Fat - 7 g
- Protein - 1 g
- Carbohydrates - 11 g
- Sugar - 1 g
- Iron - 1%
- Vitamin A - 1%
STEP BY STEP - HOW TO MAKE SABUDANA TIKKI
1. Take sabudana in a sieve and rinse it thoroughly until the starch is removed.
2. Transfer it to a bowl and add 1/2 a cup of water to soak the sabudana.
3. Let it soak for 6-8 hours.
4. Take a piece and press it with your fingers. If the sabudana smashes, then it is done.
5. Grate the boiled potatoes in a bowl.
6. Add the soaked sabudana in the bowl.
7. Add grated ginger and green chillies.
8. Further, add the white sesame seeds and salt.
9. Mix thoroughly and knead it into a dough-like consistency.
10. Add the roasted peanuts and corn flour; mix everything well.
11. Roll them into equal-sized flat tikkis in between the palms.
12. Meanwhile, heat oil in a pan for frying.
13. Drop the tikkis in the hot oil.
14. Fry them and flip them over.
15. Fry until both the sides turn brown and remove the tikkis off the stove.
