Sabudana tikki are 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:
The preparation of sabudana tikki is a bit similar to making Sabudana Vada, but the ingredients are a slightly different, apart from sabudana and potatoes. Unlike sabudana vada which are deep fried, these tikkis are pan fried with a few tablespoons of oil.
Serve sabudana tikki with a satvik coconut chutney or a homemade tomato ketchup made without preservatives or a satvik coriander chutney or mint chutney.
How to make 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.
Cooking and Mashing Potatoes
3. Boil or steam 1 large potato in a pressure cooker, steamer, Instant Pot or microwave oven. The potato has to be softened and well cooked. Drain all the water from the boiled potato.
4. When the potato is hot or warm, peel and mash it very well in a bowl. Let the mashed potato be lukewarm or cool completely at room temperature.
5. Now add the following ingredients. You can also use roasted and slightly crushed peanuts instead of cashews.
- sabudana that has been drained of all the water
- 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.
- rock salt (sendha namak) as required.
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 4 to 5 sabudana tikki in the pan.
9. When the base is lightly browned, flip and pan fry the other side. If needed you can add 1 to 2 tablespoons more oil.
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 add 1 to 2 tablespoons or as needed. The recipe makes for 8 sabudana cutlet.
Serve sabudana tikki hot or warm with a satvik coconut chutney or homemade tomato sauce made without preservatives or coriander chutney or mint chutney.
If you are looking for more Navratri recipes then do check:
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- ½ cup sabudana (tapioca pearls)
- 1 large potato or 130 grams potato – boiled, peeled and mashed
- 1 green chili – chopped
- 10 to 12 cashews – chopped or 4 tablespoon chopped cashews or 2 tablespoon roasted peanuts, coarsely crushed
- ½ tablespoon chopped raisins or 8 to 9 raisins – chopped
- ½ teaspoon cumin powder
- ¼ teaspoon amchur (dry mango powder) or add as per taste
- 1 tablespoon rock salt (edible and food grade) (sendha namak) as required
- 3 to 4 tablespoons peanut oil – for pan frying
- Rinse and then soak the 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 to 3 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 be well cooked. Drain all the water from the boiled potato.
Making sabudana cutlet mixture
- When the potato is hot or becomes warm, peel and mash it very well in a bowl. Let the mashed potatoes become lukewarm or cool at room temperature.
- Later add the sabudana, chopped green chillies, chopped cashews and raisins to the mashed potatoes.
- Add cumin powder, dry mango powder. 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 ⅓ 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 tablespoons peanut oil in a pan. Place 4 to 5 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. If required you can add 1 to 2 tablespoons more oil.
- Drain the fried sabudana cutlet on kitchen paper towels. Fry the remaining batch in the same way adding 1 to 2 tablespoons more oil.
- Serve sabudana tikki hot or warm with fasting a satvik green chutney or coconut chutney.
- You can also serve sabudana cutlet with curd (yogurt) sweetened with some sugar.
- Soaking sabudana: I soak sabudana for 6 to 7 hours or overnight due to the quality of sabudana I get here. You can soak them for 2 to 3 hours if they soften well. A properly soaked sabudana pearl, will get mashed easily when pressed. If you feel some hardness in the center, then you will need to soak for some more time.
- Potato: Remember not to overcook the potato as it can get water logged which will result in your tikki mixture becoming sticky. Simply cook them until they are softened well and tender. Also keep in mind to drain the water completely from the cooked potato. Mash the potato when it is still hot or warm. Add the sabudana and other ingredients to the mashed potatoes only when the potatoes are warm or at room temperature.
- Cashews: In place of cashews, include roasted and lightly crushed peanuts.
- Size of cutlets: Keep the width of the tikki or patties to ⅓ inch. When pan frying these tikki cook quickly from outside as we are not deep frying them. So if you make a thick sabudana tikki, the outside will cook and have a golden crust, but the center will be undercooked or raw.
- Pan-frying: In order to avoid the cutlets sticking to the pan, use a heavy, thick bottomed and seasoned cast-iron pan, tawa or skillet.
- Scaling: You can easily make a big batch of this recipe by doubling or tripling the ingredient proportions.
- Fats: When making these sabudana cutlets on fasting days, use peanut oil or ghee. On non-fasting days, pan-fry with any neutral oil.
- Non satvik recipe: To make these on regular days, you can add onions, or garlic if you prefer. You can also add regular sea salt or white salt when making these on non-fasting days.
- Green chillies: You can skip adding green chillies when making for small kids. Alternatively to add some heat and spice, you can add ¼ teaspoon red chilli powder or ¼ teaspoon crushed black pepper instead of green chillies.
Nutrition Info Approximate values
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