Sabudana Tikki
Easy to make sabudana tikki – Crispy from the outside and soft, melt-in-your-mouth kind from the inside. The best when served with a side dipping sauce – farali chutney. This is how you do vrat day snacking!
❤️ You’ll Love This Sabudana Tikki Recipe
- It requires only 8 ingredients (plus, oil for shallow frying).
- It is mild yet so flavorful.
- These are not deep-fried like sabudana vada. Instead, these are shallow fried in little oil meaning less oily.
- This sabudana tikki is perfect for Hindu fasting like Navratri vrat, Ekadashi, Maha Shivratri, Gauri vrat, etc.
- It makes a filling snack or breakfast for the vrat days.
- This is not restricted to make for vrat only. You can enjoy it any time of the year.
🧾 Ingredient Notes
Here is the pic of the ingredients you’ll need to make a delicious, crispy sabudana tikki recipe. Simple, minimal ingredients but the end result is too good.
- Sabudana: These are known as tapioca pearls in English. This is purely made of starch and full of carbohydrates. This is allowed during Hindu fasting (vrat) and keeps you full for longer and gives instant energy.
- Potato: Boiled potatoes are mashed and used here. It acts as a binding agent here. I would highly recommend using red potatoes or Yukon gold potatoes for Indian cooking.
- Green chilies: Add a touch of spicy taste. If you prefer more spicy then increase the amount.
- Sugar and Lime: Both balance the nice touch of sweet and tangy flavor.
👩🍳 How To Make Sabudana Tikki Recipe? (Pics)
Soaking Sabudana:
1) Take sabudana in a colander and wash under running cold water till water runs clear. Make sure to get rid of all the starch otherwise, the vada mixture will become sticky.
– Then soak in the water for 3-4 hours or overnight (depending on the type of your sabudana). The one we get here in the USA always requires overnight soaking.
2) After the soaking time, they swell up almost all the water and they become double in size.
3) Transfer them into the colander, rest for 15-20 minutes and let the excess water drain out. You must get rid of most of the moisture otherwise, the vada mixture will become loose and sticky.
4) when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.
Making Sabudana Tikki:
1) Take all the ingredients (except oil) in a bowl.
2) Mix everything very well. You should be able to form tikki. If the mixture looks loose, you can add 1-2 tablespoons of rajgira atta or singhare ka atta.
3) Grease your hand with oil and start shaping the tikkis. Arrange them in a single layer on the plate. After forming 4-5 tikkis, the mixture may start to stick to your hand. So wash your hands, again grease it and shape it.
4) Now heat the oil in a pan on medium heat. Once hot place the tikkis.
5) Flip them once the bottom side is a nice golden brown and crispy.
6) Once cooked another side as well, remove them on the paper-towel-lined plate. Serve the sabudana tikki hot or warm. As it cools, it starts to become soft and will lose its crispness.
💭 Expert Tips For Sabudana Tikki
- Wash the sabudana to remove starch. For this step use a colander and get rid of all the starch by rubbing the pearls while washing. I would avoid the rinsing method.
- Sabudana must be soaked well. When you press between your finger and thumb, it should mash easily. If it is not soaked properly then it will stay hard, chewy even after frying the tikkis. And you will feel it while biting meaning raw tapioca pearls will stick to your teeth
- The amount of water to soak sabudana: Always follow 1:1 ratio for sabudana:water. Or use another method – add just enough water that sabudana are submerged into the water (About ½ – 1 inch above the pearls).
- The moisture content: Sabudana should be drained very well. There should not be any moisture in it. If water is present in the sabudana then the tikki mixture will become sticky and you’ll be unable to shape. So let it drain for good 15-20 minutes.
- By any chance or mistake, if the mixture becomes soft and sticky. You can mix a couple of tablespoons flour (any vrat atta – rajgira~amaranth, singhara~water chestnut or kuttu~buckwheat flour). This flour will absorb the extra moisture. If making on regular days, then you can add rice flour.
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Sabudana Tikki Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- ½ cup Sabudana (sago or tapioca pearls)
- 2 small or 1 cup Potatoes, boiled, peeled and mashed
- 3 tablespoons Cilantro or coriander leaves, finely chopped
- 2 Green chili, chopped finely
- ¼ teaspoon Black pepper powder, to taste
- Rock salt (sendha namak), to taste
- 1 teaspoon Sugar
- 1 tablespoon Lemon juice
- 2-3 tablespoons Oil, for shallow frying tikkis
Instructions
Soaking Sabudana:
- Take sabudana in a colander and wash under running cold water till water runs clear. Make sure to get rid of all the starch otherwise, the vada mixture will become sticky.
- Then soak in the water for 3-4 hours or overnight (depending on the type of your sabudana). The one we get here in the USA always requires overnight soaking.
- Transfer them into the colander, rest for 15-20 minutes and let the excess water drain out. You must get rid of most of the moisture otherwise, the vada mixture will become loose and sticky.
- when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.
Making Sabudana Tikki:
- Take all the ingredients (except oil) in a bowl.
- Mix everything very well. You should be able to form tikki. If the mixture looks loose, you can add 1-2 tablespoons of rajgira atta or singhare ka atta.
- Grease your hand with oil and start shaping the tikkis. Arrange them in a single layer on the plate. After forming 4-5 tikkis, the mixture may start to stick to your hand. So wash your hands, again grease it and shape it.
- Now heat the oil in a pan on medium heat. Once hot place the tikkis. Flip them once the bottom side is a nice golden brown and crispy.
- Once cooked another side as well, remove them on the paper towel lined plate. Serve the sabudana tikki hot or warm. As it cools, it starts to become soft and will lose its crispness.
Notes
- Wash the sabudana to remove starch. For this step use a colander and get rid of all the starch by rubbing the pearls while washing. I would avoid the rinsing method.
- Sabudana must be soaked well. When you press between your finger and thumb, it should mash easily. If it is not soaked properly then it will stay hard, chewy even after frying the tikkis. And you will feel it while biting meaning raw tapioca pearls will stick to your teeth
- The amount of water to soak sabudana: Always follow 1:1 ratio for sabudana:water. Or use another method – add just enough water that sabudana are submerged into the water (About ½ – 1 inch above the pearls).
- The moisture content: Sabudana should be drained very well. There should not be any moisture in it. If water is present in the sabudana then the tikki mixture will become sticky and you’ll be unable to shape. So let it drain for good 15-20 minutes.
- By any chance or mistake, if the mixture becomes soft and sticky. You can mix a couple of tablespoons flour (any vrat atta – rajgira~amaranth, singhara~water chestnut or kuttu~buckwheat flour). This flour will absorb the extra moisture. If making on regular days, then you can add rice flour.
