Sabudana Aloo Tikki | Sago Potato Cutlet
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.
Servings: 12 tikki
Calories: 102kcal
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
Calories: 102kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 331mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg