Sabudana Tikki Recipe – Crispy & Delicious Sago Patties Perfect for Fasting or Snacks
Step 1: Soak the SabudanaWash 1 cup sabudana thoroughly and soak in water for 1 hour. Drain well to remove all excess water. Step 2: Prepare PotatoesBoil 4 large potatoes until soft. Cool, peel, and mash until smooth without lumps. Step 3: Mix IngredientsIn a bowl, combine soaked sabudana, mashed potatoes, 2 finely chopped green chilies, 2 tbsp chopped coriander, 1/4 tsp black pepper powder, salt to taste, and optional roasted cumin and peanuts. Mix well. Step 4: Shape TikkisTake small portions of the mixture and shape into round, flat tikkis. Step 5: Fry the TikkisHeat oil in a frying pan on medium flame. Fry tikkis until golden brown on both sides. Remove and drain on paper towels. Step 6: ServeServe hot with chutneys or yogurt.
This recipe shows how to make soft yet crispy Sabudana Tikki with basic ingredients. Soaking the sabudana properly is key to getting the perfect texture—soft inside and crispy outside. The tikkis are lightly spiced with green chilies, black pepper, and fresh coriander, making them flavorful without being overpowering. This is a great recipe for beginners and can be customized by adding peanuts or other herbs.
Sabudana Tikki is a popular Indian snack made from soaked sago pearls (sabudana) and boiled potatoes, seasoned with spices and herbs. This crispy and golden tikki is a favorite during fasting periods (vrat) and also as a delicious evening snack. It’s simple to prepare, wholesome, and pairs wonderfully with green chutney or yogurt.
🧂 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
- 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.
- Boil the potatoes until tender, let them cool, then peel and mash them smoothly.
- 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.
- Heat oil in a deep frying pan over medium heat.
- 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.
- 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.
- Drain the fried tikkis on paper towels to remove excess oil.
- Serve hot with green chutney, sweet tamarind chutney, or plain yogurt.
💡 Cooking 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.
🛠️ Common Mistakes & Fixes
- Mistake: Tikkis falling apart while frying.
Fix: Make sure potatoes are well mashed and the sabudana mixture is well-drained and not too wet. Adding a bit more potato or a spoon of rice flour can help bind. - Mistake: Tikkis turning soggy after frying.
Fix: Fry on medium flame and drain excess oil properly; serve immediately for best crispiness. - Mistake: Sabudana not softening.
Fix: Soak sabudana in warm water for a longer time or rinse well before soaking.
⭐ Chef’s Tips
- Use medium-sized sabudana pearls; very small ones can get mushy quickly.
- Press tikkis firmly to ensure they hold shape while frying.
- Always maintain medium heat to avoid burning and uneven cooking.
- Leftover tikkis can be reheated in a toaster or air fryer for crispness.
🍳 Equipment & Tools
- Large bowl for soaking
- Masher for potatoes
- Deep frying pan or kadhai
- Slotted spoon for frying
- Paper towels for draining oil
- Mixing spoon or spatula
🍽️ Pairing Suggestions
- Serve hot with green coriander-mint chutney or sweet tamarind chutney.
- Pairs well with chilled yogurt or raita.
- Ideal as a snack with masala chai or Indian spiced tea.
⚠️ Allergen Info
- Contains potatoes (no common allergens)
- Optional peanuts (tree nut allergy caution)
- Gluten-free and vegan (if using vegetable oil)
- Cross-contamination possible if using shared kitchen tools
🛒 Brand Suggestions
- Sabudana: TRS Sabudana (available at Tesco, Sainsbury’s, or Indian grocery stores)
- Potatoes: Any fresh locally sourced potatoes
- Oil: Flora Sunflower Oil or KTC Groundnut Oil
- Spices & herbs: TRS or East End brands for black pepper and green chilies