Sabudana Tikki is a popular Indian snack made from soaked sago pearls (sabudana) and boiled potatoes, seasoned with spices and herbs. This crispy and golden tikki is a favorite during fasting periods (vrat) and also as a delicious evening snack. It’s simple to prepare, wholesome, and pairs wonderfully with green chutney or yogurt.
Ingredients:
- 1 cup sabudana (sago pearls)
- 4 large potatoes, boiled and cooled
- 2 green chilies, finely chopped
- 1/4 teaspoon black pepper powder
- 2 tablespoons fresh coriander leaves, finely chopped
- Salt, to taste
- Oil, for deep frying
- Optional: 1/4 cup roasted peanuts, coarsely crushed (for added texture)
Instructions:
- Wash the sabudana thoroughly and soak it in enough water to cover for about 1 hour or until they become soft and plump. Drain excess water completely after soaking.
- Boil the potatoes until tender, let them cool, then peel and mash them smoothly.
- In a mixing bowl, combine the soaked sabudana, mashed potatoes, chopped green chilies, black pepper powder, coriander leaves, salt, and crushed peanuts if using. Mix well to form a uniform dough-like mixture.
- Heat oil in a deep frying pan over medium heat.
- Take a small portion of the mixture, shape it into a round, flat tikki (about the size of your palm). Repeat with the remaining mixture.
- Carefully deep fry the tikkis, a few at a time, until they turn golden brown and crispy on both sides (approximately 3-4 minutes per side). Maintain medium heat to ensure even cooking without burning.
- Drain the fried tikkis on paper towels to remove excess oil.
- Serve hot with green chutney, sweet tamarind chutney, or plain yogurt.
Nutritional Information (General):
- Calories: 180 kcal
- Carbohydrates: 35 g
- Protein: 3 g
- Fat: 6 g (mainly from frying oil)
- Fiber: 2 g
- Sodium: Variable (depending on added salt)
Cooking Tips & Variations:
- Soaking sabudana: Ensure sabudana pearls are soaked just enough to become soft but not mushy; over-soaking can make the mixture soggy.
- Peanuts: Add roasted, crushed peanuts for a crunchy texture and extra flavor.
- Baking option: For a healthier version, shallow fry or bake tikkis at 180°C (350°F) for 20 minutes, flipping halfway.
- Spice variation: Add a pinch of cumin powder or chaat masala for a tangy twist.
Common Mistakes & Fixes:
- Mistake: Tikkis falling apart while frying.
Fix: Make sure potatoes are well mashed and the sabudana mixture is well-drained and not too wet. Adding a bit more potato or a spoon of rice flour can help bind. - Mistake: Tikkis turning soggy after frying.
Fix: Fry on medium flame and drain excess oil properly; serve immediately for best crispiness. - Mistake: Sabudana not softening.
Fix: Soak sabudana in warm water for a longer time or rinse well before soaking.
Chef’s Tips & Tricks:
- Use medium-sized sabudana pearls; very small ones can get mushy quickly.
- Press tikkis firmly to ensure they hold shape while frying.
- Always maintain medium heat to avoid burning and uneven cooking.
- Leftover tikkis can be reheated in a toaster or air fryer for crispness.
Brand Suggestions:
- Sabudana: TRS Sabudana (available at Tesco, Sainsbury’s, or Indian grocery stores)
- Potatoes: Any fresh locally sourced potatoes
- Oil: Flora Sunflower Oil or KTC Groundnut Oil
- Spices & herbs: TRS or East End brands for black pepper and green chilies
Equipment & Tools:
- Large bowl for soaking
- Masher for potatoes
- Deep frying pan or kadhai
- Slotted spoon for frying
- Paper towels for draining oil
- Mixing spoon or spatula
Pairing Suggestions:
- Serve hot with green coriander-mint chutney or sweet tamarind chutney.
- Pairs well with chilled yogurt or raita.
- Ideal as a snack with masala chai or Indian spiced tea.
Allergen Information:
- Contains potatoes (no common allergens)
- Optional peanuts (tree nut allergy caution)
- Gluten-free and vegan (if using vegetable oil)
- Cross-contamination possible if using shared kitchen tools
Recipe Instructions Step by Step:
Step 1: Soak the Sabudana
Wash 1 cup sabudana thoroughly and soak in water for 1 hour. Drain well to remove all excess water.
Step 2: Prepare Potatoes
Boil 4 large potatoes until soft. Cool, peel, and mash until smooth without lumps.
Step 3: Mix Ingredients
In a bowl, combine soaked sabudana, mashed potatoes, 2 finely chopped green chilies, 2 tbsp chopped coriander, 1/4 tsp black pepper powder, salt to taste, and optional roasted cumin and peanuts. Mix well.
Step 4: Shape Tikkis
Take small portions of the mixture and shape into round, flat tikkis.
Step 5: Fry the Tikkis
Heat oil in a frying pan on medium flame. Fry tikkis until golden brown on both sides. Remove and drain on paper towels.
Step 6: Serve
Serve hot with chutneys or yogurt.