sabudana tikki recipe | sabudana cutlet recipe | sabudana tikki for fast (vrat)

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sabudana tikki recipe, sabudana cutlet recipe

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

4.23 from 9 votes
total time:
320minutes

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 tikki recipe

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

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:

sabudana tikki recipe

4.23 from 9 votes
Prep Time:5 hrs
Cook Time:20 mins
Total Time:5 hrs 20 mins
sabudana cutlet recipe - fasting recipe of pan fried patties with tapioca pearls, potatoes and minimal spices.
sabudana tikki recipe, sabudana cutlet recipe
Course:snacks
Cuisine:indian
Servings:8 sabudana tikki

INGREDIENTS FOR sabudana tikki recipe

(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

  • 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. 
  • 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.
  • then drain the soaked sabudana pearls very well in a strainer.
  • boil or steam 1 large potato in a pressure cooker, steamer or microwave oven. the potato has to well cooked.

making sabudana tikki

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

  • heat 2 tbsp peanut oil in a pan. place the sabudana tikki in the pan.
  • when the base is lightly browned, flip and pan fry the other side.
  • flip a couple of times more till they are crisp and golden from both sides.
  • drain the fried sabudana cutlet on kitchen paper towels. fry the remaining batch in the same way. the recipe makes for 8 tikkis.
  • serve sabudana tikki hot or warm with fasting coconut chutney.
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TRENDING RECIPE

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.

sabudana for sabudana tikki recipe

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

sabudana for sabudana tikki recipe

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

potato for sabudana tikki recipe

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

mashed potato for sabudana tikki recipe

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.

spices for sabudana tikki recipe

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.

mixture for sabudana tikki recipe

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.

making sabudana tikki recipe

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

frying sabudana tikki

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

frying sabudana tikki

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

frying sabudana tikkis

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

fried sabudana tikki

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

frying sabudana tikki

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

sabudana tikki recipe


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namaste, i am dassana

dassana amit

Founder, Chef, 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.

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9 comments/reviews

  1. Hey Dassana, I simply love your recipes..i am a beginner in cooking so I follow your recipes completely..I made this sabudana tikki, farali pattice,sabudana khichdi and sabudana kheer following your recipes…everybody at my house loved them!! Thank you so much..keep updating more amazing recipes..i wish i could post a picture here and show you my preparations 😃😃

  2. im a bigggg fan of you dassana amit…. i learnt cooking from you..

    very thank ful to you…

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