Sabudana batata tikki is a crispy and tasty cutlet or tikki made with sago pearls, potatoes, peanuts, and spices. Crispy from the outside and soft from the inside, this mildly spiced tikki with special green chutney will surely satisfy your cravings for a delicious snack along with tea or coffee. I have shared a few no-fail tips to help you to make perfect crispy sabudana Tikki on the first attempt. Do try this!
- the soaking of sabudana is extremely important for this recipe. I use a 1:1 or equal sabudana to water ratio to soak the sabudana. if sabudana is not soaked properly it may burst and explode while frying.
- dry soaked sabudana so its moisture will evaporate and mash soaked sabudana slightly, so it will easily bind into bhajiya batter.
- I have shared sabudana tikki recipe eaten for vrat, however, you can also add finely chopped nuts, to make it tastier.
- Fry sabudana tikki on medium flame till it becomes crispy on both sides.
Sabudana tikki recipe | how to make sabudana aloo tikki | sabudana cutlet recipe
For sabudana tikki
- 1 cup sabudana / sago / tapioca
- 2 potato / aloo - boiled & mashed
- ½ cup peanuts - roasted & crushed
- 3 green chilli paste
- Salt to taste
- 1 tsp black pepper powder
- 1 tbsp cumin powder
- 1 tsp dry mango powder
- Some coriander leaves
- oil for frying
For farali chutney
- ½ cup coconut
- 2 tbsp roasted peanut
- 2 chopped green chlli
- 2 tbsp coriander leaves
- Salt to taste
- 1 tbsp curd
- 1 tsp sugar
- 1 tsp lemon juice
- Water to grind chutney
For chutney tadka
- 1 tsp oil
- Some curry leaves
- ½ tsp sesame seeds
- ¼ tsp cumin seeds
making sabudana tikki
- Rinse 1cup sabudana well until the water turns clear. Soak it in ¾ cup water overnight or for 4-6 hours.
- After soaking time, the sabudana would have absorbed all water. It should be soft, press with a finger to check, it should crush easily. Drain sabudana in a colander and allow it to dry for 15 minutes.
- Now, in a mixing bowl add soaked sabudana, along with boiled potatoes, roasted peanuts, green chili paste, salt, black pepper powder, cumin powder, dry mango powder, and coriander leaves. Mix well.
- Divide the mixture into equal parts, flatten them a bit, and make them round tikki shape.
- Heat oil in pan, add tikki in it, and fry it on medium heat until golden brown and crispy from both sides.
- Drain on a wire rack to remove its excess oil.
- Serve farali tikki with green chutney or tomato sauce.
- In a grinding jar, add grated coconut, peanut, coriander leaves, salt, curd, sugar, lemon juice, and some water. Grind into a smooth paste
- Remove it to the bowl.
- Now heat oil in a pan, add curry leaves, white sesame seeds and cumin seeds.
- Add tadka into chutney and mix well.
- Serve green chutney with sabudana tikki
- Use 1:1 or equal sabudana to water ratio to soak the sabudana.
- Use grated potatoes for the uniform texture of tikki.
- Fry sabudana tikki on medium heat.