Sabudana Tikki/Cutlet
Another dish to relish during this navratri fasting days. Quite similar to the traditional Maharashtrian style sabudana vada, except that this is shallow fried whereas the former is deep fried. Also, I have added boiled and mashed raw plantain to the soaked sabudana instead of using only boiled potatoes. Since it’s mostly made during fasting, its kept relatively less spicy and a bit bland. You
may add rock salt (sendha namak) instead of normal salt. If making for small kids, you can reduce the amount of chilies or completely skip it. This pairs well with a curd dip. You may completely skip the potato and use only raw plantain.
You can check sabudana vada and sabudana khichdi recipes which are already shared in the blog. So, vrat or no vrat, this can be a perfect evening snack for your family 🙂
Ingredients:
- Sabudana 1/2 cup
- Salt to taste
- Boiled potato 1 small
- Boiled raw plantain 1 small
- Green chilies 1-2
- Red chili flakes 1/2 tsp
- Aamchur 1/2 tsp
- Chopped coriander leaves 2 tbsp
- Crushed roasted peanuts 2 tbsp
- Refined oil 2 tbsp
Method:
- Soak the sabudana in half cup of water for 6-8 hours. If it looks too dry, sprinkle some more water and if its soggy, drain it. They should be soft to touch.
- Boil a potato and a raw plantain till its soft and fully cooked.
- Peel the potato and raw plantain and mash it well.
- Add salt, chopped green chilies, aamchur (dry mango powder) and crushed peanuts to this mash.
- Now add the soaked sabudana and finely chopped coriander leaves and mix well to form a dough.
- Take lime sized balls from the mixture and flatten it in your hands to give desired shape.
- Heat a tablespoon of oil in a shallow pan and fry these tikkis on a medium flame till they are golden on both sides.
- Remove and drain them on an absorbent tissue.
- Serve it hot with peanut curd dip or coriander chutney.
