sabudana tikki recipe with step by step photos – pan fried thin patties made with tapioca pearls, potatoes and minimal spices. these sabudana cutlet are so good that they will get over in no time.

sabudana or tapioca pearls is one ingredient that is often used during fasting or vrat. with sabudana, i do make some fasting recipes likes:

• sabudana khichdi
• sabudana kheer
• sabudana pakoda
• sabudana thalipeeth

the preparation of sabudana tikkis is similar to making sabudana vada, but the ingredients are a bit different, apart from sabudana and potatoes. these tikkis are also not deep fried but pan fried.

serve sabudana tikki with fasting coconut chutney, homemade tomato ketchup made without preservatives or coriander chutney or mint chutney.

if you are looking for more navratri recipes then do check:

• aloo tamatar sabzi
• buckwheat khichdi
• makhana kheer
• sama chawal khichdi recipe.

4.13 from 8 votes

print

sabudana tikki recipe

sabudana cutlet recipe - fasting recipe of pan fried patties with tapioca pearls, potatoes and minimal spices.

course snacks

cuisine indian

prep time 5 hours

cook time 20 minutes

total time 5 hours 20 minutes

servings 8 sabudana tikki

author dassana

ingredients (1 cup = 250 ml)

• ½ cup sabudana (tapioca pearls)
• 1 large potato (aloo) or 130 grams potato - boiled, peeled and mashed
• 1 green chili (hari mirch) - chopped
• 10 to 12 cashews (kaju) - chopped or 4 tablespoon chopped cashews Or 2 tablespoon roasted peanuts, coarsely crushed
• ½ tablespoon chopped raisins (kishmish) or 8 to 9 raisins - chopped
• ½ teaspoon cumin powder (jeera)
• ¼ teaspoon amchur (dry mango powder) or add as per taste
• 1 tablespoon rock salt (sendha namak) as required
• 2 tablespoon peanut oil (moongphali ka tel) for pan frying

how to make sabudana tikki recipe

preparation for sabudana tikki recipe

1. rinse and then soak 1/2 cup sabudana pearls in water covering them above 1 inch, for 5 to 6 hours or overnight. depending on the quality of sabudana you can even soak for 2 hours. 

2. when properly soaked, the sabudana pearl, should get mashed when pressed. if you feel some hardness in the center, then soak for some more time.

3. then drain the soaked sabudana pearls very well in a strainer.

4. boil or steam 1 large potato in a pressure cooker, steamer or microwave oven. the potato has to well cooked.

making sabudana tikki

1. when the potato becomes warm, peel and mash it very well in a bowl.

2. now add the drained sabudana, 1 green chili (chopped), 10 to 12 cashews, chopped or 4 tbsp chopped cashews, 1/2 tbsp chopped raisins, 1/2 tsp cumin powder, 1/4 tsp dry mango powder or add as per taste. also add rock salt/sendha namak as required. you can also use roasted and slightly crushed peanuts instead of cashews.

3. mix very well.

4. then form flat patties from the mixture. keep the width of the patties to 1/3 inch as when cooking they cook quickly from outside. if you make thick tikkis, then the outsides become golden, but the center will feel raw. since we are pan frying the sabudana tikki and not deep frying.

frying sabudana tikki

1. heat 2 tbsp peanut oil in a pan. place the sabudana tikki in the pan.

2. when the base is lightly browned, flip and pan fry the other side.

3. flip a couple of times more till they are crisp and golden from both sides.

4. drain the fried sabudana cutlet on kitchen paper towels. fry the remaining batch in the same way. the recipe makes for 8 tikkis.

5. serve sabudana tikki hot or warm with fasting coconut chutney.
   

TRENDING NOW

Paneer Manchurian Recipe, How to make Paneer Manchurian

chutney recipes, 50 easy chutney recipes for dosa, idli & indian snacks

how to make sabudana cutlet or sabudana tikki

1. rinse and then soak ½ cup sabudana pearls in water covering them above from 1 to 2 inches, for 5 to 6 hours or overnight. depending on the quality of sabudana you can even soak for 2 hours. when properly soaked, the sabudana pearl, should get mashed when pressed. if you feel some hardness in the center, then soak for some more time.

2. then drain the soaked sabudana pearls very well in a strainer.

3. boil or steam 1 large potato in a pressure cooker, steamer or microwave oven. the potato has to well cooked.

4. when the potato becomes warm, peel and mash it very well in a bowl.

5. now add the drained sabudana, 1 green chili (chopped), 10 to 12 cashews, chopped or 4 tbsp chopped cashews, ½ tbsp chopped raisins, ½ tsp cumin powder, ¼ tsp dry mango powder or add as per taste. also add rock salt (sendha namak) as required. you can also use roasted and slightly crushed peanuts instead of cashews.

6. mix very well. i was very sure that the tikkis will not break while frying. this recipe works. but if you are in doubt, you can add 1 tbsp of arrow root flour or water chestnut flour or buckwheat flour.

making sabudana tikki

7. then form flat patties from the mixture. keep the width of the patties to ⅓ inch as when cooking they cook quickly from outside. if you make thick sabudana tikki, then the outsides become golden, but the center will feel raw. as we are pan frying the sabudana tikki and not deep frying.

8. heat 2 tbsp peanut oil in a pan. place the sabudana tikki in the pan.

9. when the base is lightly browned, flip and pan fry the other side.

10. flip a couple of times more, till the sabudana cutlet are crisp and golden from both sides.

11. drain sabudana tikki on kitchen paper towels to remove excess oil.

12. fry the remaining batch in the same way. the recipe makes for 8 tikkis.

serve sabudana tikki hot or warm with fasting coconut chutney or homemade tomato sauce made without preservatives or coriander chutney or mint chutney.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.