Sabudana Tikkis recipe with step-by-step pictures and detailed instructions. This Sabudana Tikki is a delicious snack recipe that is mainly eaten during Fasting or Vrat in India. However, you can eat it as your morning breakfast or as an evening snack.
Moreover, this recipe is not deep-fried as compared to Sabudana Wadas. Sabudana Tikki requires little oil to cook and you need to cook on a medium flame to cook it evenly.
Sabudana Tikki tastes best when served with Vrat Wali Coconut Coriander Chutney Serve these hot as they are crispy and taste really good.
How to make Sabudana cutlets for Vrat?
Sabudana Cutlets or Sabudana Tikkis are the perfect snack options for Vrat especially during Navratri, Shravan month, Ekadashi, or any other Hindu fasting days. For Vrat Days you can prepare Sabudana Cutlets with ingredients like soaked Sabudana, boiled potatoes, roasted peanuts, green chilies, and few spices like cumin powder, Sendha Namak, and black pepper powder. All these ingredients can be eaten during Vrat or Fasting. Follow the detailed recipe that is shown below.
If you are looking for more Vrat Recipe for Maha Shivratri, or Navratri do check the following recipes,
Vrat Wali Pumpkin Ki Sabzi
Aloo Tikki
Rajgira Paratha
Vrat Wali Pumpkin Ki Sabzi
Vrat Ke Jeera Aloo
Melon Fruit Bowl
Sabudana Wada
Sabudana Khichdi
How to Soak Sabudanas?
Wash Sabudana, drain the water and add around 3/4 a cup of water little more than the quantity of Sabudana and soak it overnight or 3-4 hours will also do.
Tips to check if Sabudana is soaked properly?
To know if Sabudanas are soaked properly, you need to take tapioca or Sabudana pearls between your fingers and lightly smash them. If the Sabudana pearls get smashed easily then it means they are soaked well and ready to be cooked.
Step-by-Step Recipe of Sabudana Tikkis
1. Firstly, take a broad vessel and keep soaked Sabudana, boiled potatoes, and crushed peanuts ready.
2. Now mash boiled potatoes and mix them with Sadudana and peanuts.
3. Add cumin powder, ginger garlic paste, curry leaves, coriander leaves, salt, sugar, and lemon juice, and mix it well.
4. Mix 1 tbsp Amaranth Flour in the mixture so that if at all there is any moisture in the stuffing, it will absorb it.
5. Make 12-14 round balls and flatten them and keep them ready. Don’t make it too thick else it will not be cooked properly from the center.
6. Heat oil on a non-stick pan and place 5-6 Sabudna Tikkis at a time.
7. Cook on a medium flame and flip the Tikkis when you see the bottom turning brown in color.
8. Flip the Tikkis couple of times more till they are brown and crisp from all the sides.
9. Repeat the same procedure for all the Sabudana Tikkis and serve them hot with Vrat wali chutney.
Is Sabudana good for health?
Sabudana is full of starch and carbohydrates that are good for instant energy.
Moreover, it is often served as a breakfast item and also for breaking fasts during religious festivals as it provides energy to perform routine activities.
Sabudana Tikkis
Ingredients
- 1 ½ cup Sabudana / Tapioca pearls soaked for 5-6 hours
- 2 Potatoes boiled
- ½ cup Peanuts roasted and crushed
- 1 tsp Cumin powder / Jeera Powder
- 1 tsp Ginger Garlic paste
- Rock Salt as per taste
- 1 tsp Sugar
- 1 tsp Lemon juice
- 4-5 Curry leaves
- 1 tbsp Amaranth flour / Rajgira flour
- 2 tbsp Cooking Oil
- A handful of finely chopped coriander leaves
Instructions
- Firstly, take a broad vessel and keep soaked Sabudana, boiled potatoes, and crushed peanuts ready.
- Now mash boiled potatoes and mix them with Sadudana and peanuts.
- Add cumin powder, ginger garlic paste, curry leaves, coriander leaves, salt, sugar, and lemon juice, and mix it well.
- Mix 1 tbsp Amaranth Flour in the mixture so that if at all there is any moisture in the stuffing, it will absorb it.
- Make 12-14 round balls and flatten them and keep them ready. Don't make it too thick else it will not be cooked properly from the center.
- Heat oil on a non-stick pan and place 5-6 Sabudna Tikkis at a time.
- Cook on a medium flame and flip the Tikkis when you see the bottom turning brown in color.
- Flip the Tikkis couple of times more till they are brown and crisp from all the sides.
- Repeat the same procedure for all the Sabudana Tikkis and serve them hot with Vrat wali chutney.
Nutrition
Important Tips to prepare Sabudana Tikkis / Sabudana Cutlets
- Soak Sabudana for at least 6 hours as this will give you the perfect Sabudana Tikkis.
- There should not be any moisture left in Sabudana before adding it to the boiled potato mixture. However, if there is any then you can use Amaranth flour, Buckwheat flour, or any other flour for binding. This step is optional though.
- You can even usw boiled sweet potatoes for preparing Sabudana Tikkkis.
- If you are not preparing it for Fast or Vrat, then you can serve it with tomato ketchup or any chutneys.
