Sabudana Aloo Tikki is a delicious snack recipe that is crispy on the outside and soft on the inside. These cutlets are made with soaked sabudana, boiled potatoes, cashews or peanuts, and green chilies.
Perfect for Navratri fasting, Ekadashi, Shivratri, Ganesh Chaturthi, Shravan fasting, or any vrat, these make a wonderful breakfast, snack, or light meal.
Check out our list of 9 days of Navratri vrat recipes and sabudana tikki with paneer.
Why will you love this recipe?
- Perfect vrat- or fasting-friendly snack.
- Easy to make with simple ingredients.
- Naturally vegan and gluten-free.
- Great for Navratri fasting.
- Can be shallow-fried or deep-fried.
- Also a very good evening tea-time snack recipe.
Check out more Indian tea-time snacks, vrat and fasting recipes.
Is sabudana aloo tikki vrat friendly?
This sabudana aloo tikki recipe is vrat-friendly because we used only fasting-friendly ingredients. Sabudana is commonly eaten during Hindu fasting because it is made from tapioca and provides carbohydrates that can help you stay energized during fasting.
Subscribe Below to Receive Free Meal Plans Every Week
Sign up for our newsletter to receive our weekly meal plans directly in your inbox!
Potatoes, peanuts (cashews), green chilies, coriander leaves, salt (sendha namak), and cumin are commonly used in all fasting preparations.
Check out more sabudana recipes for fasting and vrat.
Ingredients
Sabudana: Sago or tapioa pearls. Small or big; both work.
Potatoes: boiled and mashed for binding.
Green chilies: Add heat.
Coriander leaves: for freshness.
Cashews: or peanuts for crunch.
Salt: to taste
Cumin powder: for flavor.
Check out the recipe card for the full list of ingredients.
Soak the sabudana
- Wash the sabuana gently 2-3 times until the starch is removed.
- Add enough water to cover the sabudana and soak for at least 2 hours or overnight. This depends on the type of sabudana you are using.
- Sabudana should be soft and mash easily between fingers.
- Drain any excess water.
Make the tikki mixture
In a bowl, mix the soaked sabudana, boiled and mashed potatoes, green chilies, coriander leaves, cashews, salt, and cumin powder well.
Shape the tikkis
- Take a portion of the mixture and shape it to form tikkis of the desired shape.
- Thicker tikkis take longer to cook. While shaping, adjust the thickness accordingly.
Cook the sabudana tikki
- Heat oil in a pan.
- Add the shaped tikkis and cook over medium heat until the bottom becomes crisp and golden brown. (Avoid flipping too quickly; it may break the tikkis).
- Flip and cook on the other side until crisp and golden.
- Serve hot, then enjoy.
Air-fried tikki
- Preheat the air fryer to 180 degree C.
- Lightly brush the tikkis with oil.
- Place them in a single layer without overcrowding.
- Air fry for 12 to 16 minutes, turning halfway through, until golden and crisp.
- Cooking time will vary based on the size of the tikkis and the air fryer you are using.
Baked Sabudana Tikki
- Preheat the oven to 400 degrees C.
- Line a baking sheet with parchment paper. Place the tikkis in a single layer and brush with oil.
- Bake for 25 to 30 minutes, or until golden and crisp, turning them halfway through.
- The baking time will vary based on the thickness of the tikki.
Tips
- For extra flavor, add grated ginger, black pepper, or grated coconut if desired.
- To keep the tikkis from breaking, make sure the mixture has no excess moisture. Drain sabudana thoroughly, and make sure the potatoes aren't watery.
- If tikkis are too soft, increase the amount of cashews or peanuts to absorb moisture and give the right texture.
- Is tikki sticking to the pan? Make sure you have added enough oil before placing the patties. A good non-stick pan makes the process easier.
Store and Reheat
- Sabudana tikki is always eaten fresh.
- Store any leftovers in an airtight conatiner. Just before serving, reheat in a pan, oven, or air-fryer.
Serving suggestions
Serve sabudana tikki with vrat-friendly green chutney, yogurt, or coconut chutney.
Recipe FAQs
To get perfectly crispy tikkis, always cook on medium heat. High heat browns them faster and leaves the inside uncooked.
While making the mixture, make sure you have drained excess water from the soaked sabudana.
Yes. You can prepare it several hours in advance and refrigerate it in an airtight conatiner. Shape and cook tikkis when ready to serve.
More Sabudana Recipes
Recipe card
Sabudana Aloo Tikki | Sago Potato Cutlet
Equipment
Ingredients
- 1 cup Sabudana sago or tapioca pearls
- 1 cup Potatoes boiled and mashed
- 3 to 4 Green chilies finely chopped
- 2 tablespoon Coriander leaves chopped
- 4 tablespoon Cashews finely chopped, or peanuts
- 1 ½ teaspoon Salt sendha namak for fasting
- 1 teaspoon Cumin powder
- 2 tablespoon Oil
Instructions
Soak Sabudana
- Wash the sabuana gently 2-3 times until the starch is removed.1 cup Sabudana
- Add enough water to cover the sabudana and soak for at least 2 hours or overnight. This depends on the type of sabudana you are using.
- Sabudana should be soft and mash easily between fingers.
- Drain any excess water.
Make tikki mixture
- In a bowl, mix the soaked sabudana, boiled and mashed potatoes, green chilies, coriander leaves, cashews, salt, and cumin powder well.1 cup Potatoes, 3 to 4 Green chilies, 2 tbsp Coriander leaves, 4 tbsp Cashews, 1 ½ tsp Salt, 1 tsp Cumin powder
Shape tikkis
- Take a portion of the mixture and shape it to form tikkis of the desired shape.
- Thicker tikkis take longer to cook. While shaping, adjust the thickness accordingly.
Cook sabudana aloo tikki
- Heat oil in a pan.2 tbsp Oil
- Add the shaped tikkis and cook over medium heat until the bottom becomes crisp and golden brown. (Avoid flipping too quickly; it may break the tikkis).
- Flip and cook on the other side until crisp and golden.
- Serve hot, then enjoy.
Video
Notes
- For extra flavor, add grated ginger, black pepper, or grated coconut if desired.
- To keep the tikkis from breaking, make sure the mixture has no excess moisture. Drain sabudana thoroughly, and make sure the potatoes aren't watery.
- If tikkis are too soft, increase the amount of cashews or peanuts to absorb moisture and give the right texture.
- Is tikki sticking to the pan? Make sure you have added enough oil before placing the patties. A good non-stick pan makes the process easier.
Nutrition
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Comments
No Comments