Sabudana tikki also known as sabudana cutlet are pan-fried thin patties made with tapioca pearls, mashed potatoes and spices. These crispy patties make for a delicious snack that will get over in no time.
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 sago 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.
Pan-frying sabudana tikki
Heat 2 tablespoons peanut oil in a skillet or frying pan. Place 4 to 5 sabudana tikki in the pan. Fry them on medium heat.
When the base is lightly browned, flip and pan fry the other side. Flip again with a spatula when the second side is golden and crisp.
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.
Place 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 or almonds.
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.
Note that the approximate nutrition info is for 1 sabudana tikki.