Sabudana Tikki | How to make sabudana tikki? | Navratri Recipes

Soft and crisp sabudane ke tikki with khatta-meetha chutney
10/02/2016 12:57:41 PM vindhyadesai

SabudanaTikki

Sabudana or tapioca pearls are the most common ingredient used during vrata/vrat. It is extracted from cassava root and root vegetables are considered to be healthy to be eaten during fasting festivals. Phaalar or falaari dishes are easy on the stomach and generally simple to make. One would definitely like recipes that are easy to prepare during vrats. Sabudane ki tikki are made from sabudana (obviously), potatoes. To bind everything together I have used arrowroot powder (easily available in grocery shops) which is similar to tapioca flour and is a starch obtained by a root. Arrowroot powder is a permitted ingredient for vrats. You can use lightly roasted besan or even cornstarch or cornflour if you are preparing this on non-vrat days. The main flavouring is from peanuts/groundnuts and other spices. Here I have served with khatta-meetha chutney, serve with falaari chutney on vrat days.

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Sabudana Tikki | How to make sabudana tikki? | Navratri Recipes
 
Prep time
Cook time
Total time
 
Soft and crisp sabudane ke tikki with khatta-meetha chutney
Author:
Recipe type: Starter/Appetizer
Cuisine: Indian
Serves: 8-10 tikkis or 4-5 people
Ingredients
  • ½ Cup sabudana
  • ½ Cup roasted peanuts
  • 1 medium boiled potato
  • ½ Tbsp sesame/yellu
  • 1 Tsp amchur powder
  • ¼ Cup coriander chopped
  • 1 Tsp roasted jeera powder
  • Sea salt or sendha namak(for vrat) to taste
  • 1 tbsp grated ginger
  • 1 green chilli finely chopped
  • ½ Tbsp arrowroot powder
  • Oil to roast
Method
  1. In a bowl, take the sabudana. Add water, the water turns white due to the starch. Wash sabudana multiple times till water runs clear
  2. Sprinkle water on top. Cover and let it soak for 4-5 hours. Sprinkle water in between. When the sabudana pearls are pressed in between finger they should be soft but not completely mushy
  3. Take the roasted groundnuts in mixer jar and grind them coarsely
  4. In a pan add the boiled potatoes. Peel them and discard the peels. Mash the potatoes completely
  5. Add sesame seeds
  6. Add ground groundnuts
  7. Add sea salt or sendha namak
  8. Add amchur powder and roasted jeera powder
  9. Add grated ginger and chopped green chilli
  10. Add arrowroot powder
  11. Mix everything well with clean dry hands or mix everything well with a fork
  12. Add soaked soft sabudana
  13. Add chopped coriander
  14. Mix everything lightly
  15. Make tikkis (I used ⅛ Cup measure to portion out the tikkis)
  16. Smear oil on a skillet/pan
  17. Roast the tikkis. Apply some oil in between. Roast the tikkis on both sides till golden
  18. Serve them hot with khatta-meetha chutney or falaari chutney
Notes
Deep fry the tikkis in hot oil if you want

Add black pepper powder if desired

Lightly roasted besan or even cornstarch or cornflour can be added if you are preparing this on non-vrat days

Toast the sesame seeds lightly if you want

Stepwise:

In a bowl, take the sabudana. Add water, the water turns white due to the starch. Wash sabudana multiple times till water runs clear
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Sprinkle water on top. Cover and let it soak for 4-5 hours. Sprinkle water in between. When the sabudana pearls are pressed in between finger they should be soft but not completely mushy
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Take the roasted groundnuts in mixer jar and grind them coarsely
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In a pan add the boiled potatoes. Peel them and discard the peels. Mash the potatoes completely
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Add sesame seeds
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Add ground groundnuts
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Add sea salt or sendha namak
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Add amchur powder and roasted jeera powder
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Add grated ginger and chopped green chilli
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Add arrowroot powder
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Mix everything well with clean dry hands or mix everything well with a fork
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Add soaked soft sabudana
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Add chopped coriander
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Mix everything lightly
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Make tikkis (I used 1/8 Cup measure to portion out the tikkis)
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Smear oil on a skillet/pan
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Roast the tikkis. Apply some oil in between. Roast the tikkis on both sides till golden
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Serve them hot with khatta-meetha chutney or falaari chutney
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