Sabudana Tikki Recipe – How to make Potato Sabudana Tikki

Ingredients

• 1 cup sabudana (sago pearls)
• 4 large potatoes, boiled and cooled
• 2 green chilies, finely chopped
• 1/4 teaspoon black pepper powder
• 2 tablespoons fresh coriander leaves, finely chopped
• Salt, to taste
• Oil, for deep frying
• Optional: 1/4 cup roasted peanuts, coarsely crushed (for added texture)

Instructions

1. Wash the sabudana thoroughly and soak it in enough water to cover for about 1 hour or until they become soft and plump. Drain excess water completely after soaking.
2. Boil the potatoes until tender, let them cool, then peel and mash them smoothly.
3. In a mixing bowl, combine the soaked sabudana, mashed potatoes, chopped green chilies, black pepper powder, coriander leaves, salt, and crushed peanuts if using. Mix well to form a uniform dough-like mixture.
4. Heat oil in a deep frying pan over medium heat.
5. Take a small portion of the mixture, shape it into a round, flat tikki (about the size of your palm). Repeat with the remaining mixture.
6. Carefully deep fry the tikkis, a few at a time, until they turn golden brown and crispy on both sides (approximately 3-4 minutes per side). Maintain medium heat to ensure even cooking without burning.
7. Drain the fried tikkis on paper towels to remove excess oil.
8. Serve hot with green chutney, sweet tamarind chutney, or plain yogurt.

Chef’s Tips

• Soaking sabudana: Ensure sabudana pearls are soaked just enough to become soft but not mushy; over-soaking can make the mixture soggy.
• Peanuts: Add roasted, crushed peanuts for a crunchy texture and extra flavor.
• Baking option: For a healthier version, shallow fry or bake tikkis at 180°C (350°F) for 20 minutes, flipping halfway.
• Spice variation: Add a pinch of cumin powder or chaat masala for a tangy twist.