Sabudana Tikki/Tapioca Pearl Patties Recipe
Sabudana Tikki is a pan-fried Indian snack recipe, prepared with soaked sabudana, mashed potato and seasoned with minimal spices. Sabudana Tikki also makes perfect tea time snack, enjoy these with a hot cup of tea.
- 1 cup Sabudana/Tapioca
- 2 cups Potato (boiled & mashed)
- ½ cup Roasted peanut (roughly crushed)
- 2-3 pc Green chilies (finely chopped)
- 1 inch Ginger (finely chopped)
- ¼ cup Fresh coriander (finely chopped)
- 1 Tbsp. Mango powder/Amchur or lemon juice
- 1 Tsp. Roasted cumin powder
- Black pepper powder (to taste)
- White rock salt/Sagari namak (to taste)
- Oil (For pan frying)
Rinse sabudana pearls under running water and then soak in water covering around 1 inch, for overnight or minimum 4 hours. Soaking time may vary with quality and size of sabudana.
In a mixing bowl add soaked sabudana, boiled & mashed potatoes, crushed peanut, chopped chilies, ginger and coriander. Season with mango powder/lemon juice, cumin powder, black pepper powder and salt to taste.
Mix everything gently till everything comes together and binds.
Divide the mixture into big lemon size balls, mine came out for 16 patties.
Grease your hand if required and shape each a ball in to a flat patty. Keep aside.
Now heat around 2 Tbsp. of oil in a flat non-stick pan/tawa. Place patties on tawa and cook them on both side until crisp and golden brown in color on medium flame.
Flip patties over once one side turns golden brown. Do not keep flipping, they might break. You can deep fry these patties or can make with just few drops of oil as per your preference.
Serve Sabudana Tikki hot with green chutney or tomato ketchup. When fasting serve these sabudana tikkies with satvik green chutney or with cup of tea.
- Fasting version: Sabudana Tikki is very popular snack recipe during fasting times. People with different belief make these tikkies differently with use of ingredients. I have made them how I eat during fasting. But feel free to skip and customize this recipe with the ingredients you don’t eat during your fast like coriander or lemon juice etc.
- Soaking Sabudana: Soaking part of sabudana is very important as time, amount of water might vary with quality and size of sabudana pearls. If possible, soak sabudana overnight or at least 4 -6 hours in water covering around 1 inch. Too much water can make sabudana mushy and sticky. A properly soaked sabudana will get mashed easily when pressed between fingers. If you feel its hard, soak it for some more time and if sabudana are soaked well and there is still some water left in the bowl, drain the soaked sabudana in a strainer very well.
- Substitute ingredients: You can easily substitute few ingredients to make this recipe like cashews for peanut, amchur for lemon juice, sagari salt for normal salt, specially while making during fasting.
Thank you for visiting my site...stay tuned for more recipes.