Sabudana Tikki

 

• Ingredients :
• ½ cup Sabudana (tapioca pearls)
• ▢1 large potato or 130 grams potato – boiled, peeled, and mashed
• ▢1 green chili – chopped
• ▢1/4 Peanuts –  Roasted peanuts, coarsely crushed
• 10 to 12 cashews – chopped or 4 tablespoons chopped cashews (if not Ekadashi)
• ▢½ teaspoon cumin powder
• ▢¼ teaspoon amchur (dry mango powder) or add as per taste
• ▢1 tablespoon rock salt (edible and food grade) (Sendha namak) as required
• ▢3 to 4 tablespoons peanut oil – for pan-frying

  Preparation

  • Rinse and then soak the Sabudana pearls in water covering them above 1 inch, for 5 to 6 hours or overnight. Depending on the quality of Sabudana you can even soak for 2 to 3 hours. 
  • When properly soaked, the Sabudana pearl should get mashed when pressed. If you feel some hardness in the center, then soak for some more time.
  • Then drain the soaked Sabudana pearls very well in a strainer.
  • Boil or steam 1 large potato in a pressure cooker, steamer or microwave oven. The potato has to be well cooked. Drain all the water from the boiled potato.

  Making Sabudana Cutlet Mixture

  • When the potato is hot or becomes warm, peel and mash it very well in a bowl. Let the mashed potatoes become lukewarm or cool at room temperature.
  • Later add the Sabudana, chopped green chilies, chopped cashews, and raisins to the mashed potatoes. ( if not Ekadasi you can use  Chopped cashew & raisins)
  • Add cumin powder, dry mango powder. Also, add rock salt (Sendha Namak) as required. You can also use roasted and slightly crushed peanuts instead of cashews.
  • Mix very well.
  • Then form flat patties from the mixture. Keep the width of the patties to ⅓ inch as when cooking they cook quickly from outside. If you make thick Tikkis, then the outsides become golden, but the center will feel raw. Since we are pan-frying the Sabudana Tikki and not deep frying.

Frying Sabudana Tikki

• Heat 2 tablespoons of peanut oil or any oil in a pan. Place 4 to 5 Sabudana Tikki in the pan.
• When the base is lightly browned, flip and pan-fry the other side.
• Flip a couple of times more till they are crisp and golden from both sides. If required you can add 1 to 2 tablespoons more oil.
• Drain the fried Sabudana cutlet on kitchen paper towels. Fry the remaining batch, in the same way, adding 1 to 2 tablespoons more oil.
• Serve Sabudana Tikki hot or warm with fasting a Satvik green chutney or coconut chutney.