Sabudana Tikki with Paneer | Sago Cutlet
Sabudana Tikki with Paneer is an easy-to-make, delicious recipe prepared with sago (tapioca pearls), potato (aloo), and paneer as key ingredients. The cutlet can be made for vrat and fasting days like Navratri, Shivratri, and Ekadashi or served as an evening snack with Indian chai tea.
Servings: 12
Calories: 209kcal
Equipment
- Pan or Tawa
Ingredients
- 1 cup Sabudana
- 1 cup Potato boiled & mashed
- 1 tablespoon Ginger grated
- 3 Green chilies finely chopped
- ¼ cup coriander leaves chopped
- ½ cup Peanut roasted and crushed
- 1 tablespoon Lemon juice
- Salt to taste sendha namak for fasting
- 1 cup Paneer grated 200g
- Oil to cook sabudana cutlet
Chutney for sabudana vada, tikki, cutley
- 3 tablespoon Grated coconut
- ½ cup Coriander leaves
- 2 tablespoon Mint leaves
- 3 Green chilies
- Salt to taste
- 1 to 2 teaspoon Lemon juice
Instructions
- Wash and soak 1 cup of sabudana in 1 cup of water for 2 hours or overnight.1 cup Sabudana
- Drain any excess water.
- In a large bowl, add soaked sabudana, mashed potatoes, ginger, green chilies, coriander leaves, roasted and crushed peanuts, lemon juice, salt, and grated paneer, and mix well until everything comes together.1 cup Potato, 1 tablespoon Ginger, 3 Green chilies, ¼ cup coriander leaves, ½ cup Peanut, 1 tablespoon Lemon juice, Salt to taste, 1 cup Paneer
- Take a portion of the mixture and shape it into medium-thick patties (discs).
- Heat oil in a pan for shallow frying. Once hot, place the tikkis and fry them on medium heat on both sides until they become crispy and golden brown. Serve with green chutney and enjoy.Oil to cook sabudana cutlet
To make vrat wale chutney
- To a mixie jar, add coconut, coriander, mint, green chilies, salt, and lemon juice with very little water and grind to a thick and smooth paste.3 tablespoon Grated coconut, ½ cup Coriander leaves, 2 tablespoon Mint leaves, 3 Green chilies, Salt to taste, 1 to 2 teaspoon Lemon juice
Video
Notes
- Adjust all ingredients to taste.
- The time it takes to cook the patties depends on how thick or thin they are. Don't be in a rush. Always cook the cutlet on medium flame and use oil as needed.
- If preparing on Navratri and fasting days, add sendha namak instead of salt.
- You can also make the tikki mixture, shape them ahead of time, and store them in the refrigerator for 2-5 days. Cook as and when needed and serve.
- Cooked Leftover sago cutlets can also be stored in the refrigerator. Reheat in a pan until they become crisp again, then serve.
Nutrition
Calories: 209kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 128mg | Potassium: 779mg | Fiber: 3g | Sugar: 7g | Vitamin A: 901IU | Vitamin C: 91mg | Calcium: 287mg | Iron: 7mg