Sabudana Tikki Recipe

A tikki is a deep-fried or pan-fried Indian cutlet usually made with mashed potatoes mixed with chopped vegetable and mild spices. The preparation takes various forms across the different regions and kitchen of the country. One such variation is the sabudana tikki, which is often made during the Navratri season in India.

Sabudana, also known as tapioca or sago is hard pulse, which when soaked in water becomes somewhat mushy and chewy. The ingredient is used to make a number of other preparations like sabudana vada, sabudana khichdi, sabudana kheer, and may more.

The recipe uses sago mixed with mashed potatoes to give a crunchy and mildly spiced cutlet that is great for consumption during fasts as it stays well within the “fasting regulations” and is healthy, delicious, and nourishing all at the same time. Follow the recipe below to make some sabudana tikkis at home.

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Sabudana Tikki Recipe

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Course

Snacks

Cuisine

Indian

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

3 hours

Servings

tikkis MetricUS Imperial

Ingredients

• 1 kg soaked sago
• 700 gram Potato boiled & mashed
• 10 gram red chili powder
• 10 gram sendha namak
• 700 ml refined oil
• 30 gram chopped green chilies
• 50 gram chopped coriander leaves
• 2 litre Water

Course Snacks Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Passive Time 3 hours Servings tikkis MetricUS Imperial Ingredients 1 kg soaked sago 700 gram Potato boiled & mashed 10 gram red chili powder 10 gram sendha namak 700 ml refined oil 30 gram chopped green chilies 50 gram chopped coriander leaves 2 litre Water

Votes: 1 Rating: 3 You: Rate this recipe!

Instructions

1. Soak sago (sabudana) in water around for 2 to 3 hours. When the sago is done and has turned a little fluffy, remove it from water and drain it well.
2. In a big bowl, add mashed potato, chopped green chillies, coriander, red chilli powder and sendha namak along with the drained sago.
3. Make small patties of this potato-sago mixture.
4. Heat oil in a wok on medium-high flame.
5. When the oil is heated, place the sago-potato patties in it carefully and deep dry them till they turn crispy.
6. Serve hot with peanut chutney and beaten curd.