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.
- 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
- In a bowl, take the sabudana. Add water, the water turns white due to the starch. Wash sabudana multiple times till water runs clear
- 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
- Take the roasted groundnuts in mixer jar and grind them coarsely
- In a pan add the boiled potatoes. Peel them and discard the peels. Mash the potatoes completely
- Add sesame seeds
- Add ground groundnuts
- Add sea salt or sendha namak
- Add amchur powder and roasted jeera powder
- Add grated ginger and chopped green chilli
- Add arrowroot powder
- Mix everything well with clean dry hands or mix everything well with a fork
- Add soaked soft sabudana
- Add chopped coriander
- Mix everything lightly
- Make tikkis (I used ⅛ Cup measure to portion out the tikkis)
- Smear oil on a skillet/pan
- Roast the tikkis. Apply some oil in between. Roast the tikkis on both sides till golden
- Serve them hot with khatta-meetha chutney or falaari chutney
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
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
Take the roasted groundnuts in mixer jar and grind them coarsely
In a pan add the boiled potatoes. Peel them and discard the peels. Mash the potatoes completely
Add sesame seeds
Add ground groundnuts
Add sea salt or sendha namak
Add amchur powder and roasted jeera powder
Add grated ginger and chopped green chilli
Add arrowroot powder
Mix everything well with clean dry hands or mix everything well with a fork
Add soaked soft sabudana
Add chopped coriander
Mix everything lightly
Make tikkis (I used 1/8 Cup measure to portion out the tikkis)
Smear oil on a skillet/pan
Roast the tikkis. Apply some oil in between. Roast the tikkis on both sides till golden
Serve them hot with khatta-meetha chutney or falaari chutney
