Sabudana Tikki | Sabudana Cutlet
User Reviews
5
28 reviews
Excellent
Sabudana Tikki | Sabudana Cutlet
Report
Sabudana Tikki combines soaked tapioca pearls with boiled potatoes, green chili, nuts, raisins, and spices to form seasoned cutlets cooked by pan frying. The texture balances the chewiness of sabudana and softness of mashed potatoes, highlighted by the crunch of nuts and sweetness of raisins. These tikkis are a popular Indian snack or breakfast item, often enjoyed with chutneys.
Description
Sabudana Tikki involves soaking tapioca pearls (sabudana) for several hours until soft and easily mashable. The pearls are well drained and mixed with mashed boiled potato, finely chopped green chili, and coarsely chopped cashews and raisins to provide texture contrast and flavor diversity. Seasonings include cumin powder, dry mango powder (amchur) for tanginess, and edible rock salt (sendha namak) which is often preferred in fasting recipes.
The mixture is shaped into small patties and pan-fried in peanut oil until golden and crispy on the outside while remaining soft inside. The sabudana lends a slight chewiness, balanced by creamy potatoes and crunchy nuts. This snack is popular during fasting periods in Indian culture but also enjoyed as a tasty appetizer or breakfast.
The recipe notes indicate the nutrition information approximates a single tikki, though can vary based on size and ingredients. Serving suggestions often include green chutney or yogurt-based dips.
Share:
Ingredients
- ½ cup sabudana (tapioca pearls or sago)
- 1 potato or 130 grams potato - boiled, peeled and mashed, large
- ½ teaspoon green chili or 1 green chili, chopped
- 10 to 12 cashews - chopped or 4 tablespoon chopped cashews or 2 tablespoon roasted peanuts, coarsely crushed
- ½ tablespoon raisins or 8 to 9 raisins - chopped, chopped
- ½ teaspoon cumin powder
- ¼ teaspoon dry mango powder (amchur) or add as per taste
- 1 tablespoon rock salt - edible and food grade, (sendha namak), add as required
- 3 to 4 tablespoons peanut oil - for pan frying
Instructions
Preparation
- 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.
Notes
- Soak sabudana pearls in water covering them by about 1 inch, for 5 to 6 hours or overnight to achieve proper softness.
- Ensure the sabudana is well drained before mixing to avoid sogginess when frying.
- Use boiled and mashed potatoes that are completely drained of water to help bind the mixture.
- Cashews and raisins add texture and slight sweetness; peanuts can be used as an alternative.
- Rock salt (sendha namak) is used here, which is common for recipes prepared during fasting.
Nutrition Information
Show Details
Serving
1sabudana tikki
Calories
78kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
904mg
(38%)
Potassium
22mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
1mg
(1%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
3mg
(0%)
Vitamin B9 (Folate)
1µg
Iron
1mg
(6%)
Magnesium
6mg
(2%)
Phosphorus
13mg
Zinc
1mg
Nutrition Facts
Serving: 8sabudana tikki
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1sabudana tikki | |
| Calories | 78kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 904mg | 38% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 3mg | 0% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 1mg | 6% |
| Magnesium | 6mg | 2% |
| Phosphorus | 13mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
28 reviews
Excellent
Other Recipes
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
French, American
5.0
(9 reviews)
