Sabudana Tikki Recipe (Spiced Tapioca Pearls Patties)
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Servings: 4
Prep Time: 6 hours 10 minutes
Cook Time: 30 minutes
Total Time: 6 hours 40 minutes
Sabudana Tikki, or Spiced Tapioca Pearls Patties, is a delicious and crispy Indian snack often enjoyed during fasting periods like Navratri or other special occasions. These crispy, golden brown patties are made from soaked tapioca pearls, mashed potatoes, and a blend of aromatic spices. It’s a perfect treat to enjoy with a refreshing chutney, especially the tangy No Onion No Garlic Dhaniya Pudina Chutney.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1/2 cup |
| Potato (Aloo) – boiled and mashed | 1 medium-sized |
| Green Chilli – chopped | 1 |
| Roasted Peanuts (Moongphali) – coarsely pounded | 2 tablespoons |
| Raisins | 2 tablespoons |
| Badam (Almond) – boiled, skin peeled | 2 teaspoons |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/4 teaspoon |
| Rock Salt | To taste |
| Peanut oil | For pan-frying |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Carbohydrates | 28g |
| Protein | 4g |
| Fat | 6g |
| Fiber | 2g |
| Sodium | 210mg |
| Potassium | 340mg |
| Vitamin C | 15% of the Daily Value |
Instructions:
-
Soak the Sabudana (Tapioca Pearls):
Begin by soaking the sabudana (tapioca pearls) in water. Make sure the water level is about 1 inch above the pearls. Let them soak for 4 to 6 hours, or overnight if possible. After soaking, drain the sabudana thoroughly to remove excess water. -
Prepare the Potato:
Boil the potato in a pot of water until it becomes soft and tender. Once boiled, peel the potato and mash it into a smooth consistency. -
Mix the Ingredients:
In a large mixing bowl, combine the soaked sabudana and mashed potatoes. Add the chopped green chilli, roasted peanuts (coarsely pounded), raisins, almonds (badam), cumin powder, amchur powder, and rock salt to the mixture. Using your hands or a spoon, mix everything together thoroughly until the ingredients are well incorporated and the mixture holds together. -
Shape the Tikkis:
Divide the mixture into equal-sized portions and shape them into round, flat patties (tikkis). You should be able to make about 8-10 tikkis depending on the size. -
Cook the Tikkis:
Heat a little peanut oil in a non-stick pan over medium heat. Once the oil is hot, place the tikkis gently in the pan. Cook the tikkis for about 3 to 4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to ensure they cook evenly without burning. -
Serve:
Once cooked, remove the tikkis from the pan and place them on a paper towel to absorb any excess oil. Serve your hot, crispy Sabudana Tikki with a side of No Onion No Garlic Dhaniya Pudina Chutney for the perfect balance of flavors.
Tips:
- Soaking the Sabudana: Make sure the sabudana is soaked well and completely drained before mixing it with the other ingredients. If the pearls are not soaked properly, they will remain hard during cooking.
- Peanut Oil: Peanut oil adds a nice crunch and flavor to the tikkis. However, you can also use other oils like sunflower oil or ghee for a different taste.
- Binding the Mixture: If you find the mixture a bit too dry, you can add a little water or extra mashed potato to help bind the ingredients. However, avoid making it too wet, as it could affect the crispiness.
Enjoy these crunchy, flavorful Sabudana Tikkis as a perfect snack to serve at parties, during fasts, or as a delightful treat for any occasion.
