How to make Sabudana Aur Aloo Ki Tikki - Potatoes and sago combined to make these tiikis - ideal for fast

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sago (sabudana) (साबुदाना), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Sabudana Aur Aloo Ki Tikki Recipe Card

Sabudana Aur Aloo Ki Tikki
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Sabudana Aur Aloo Ki Tikki checkout Sabudana Vada, Jain Sabudana Vada, Sabudana Vada, Sabudana Chakli . You can also find more Snacks and Starters recipes like Egg Burger, Tangdi Kabab Microwave, Falafel With Tahina Sauce, Poha Dhokla.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sabudana Aur Aloo Ki Tikki Recipe

  • Sago (sabudana) soaked 2 cups

  • Potatoes boiled and mashed 3 medium

  • Rock salt (sendha namak) to taste

  • Roasted peanuts crushed 1/2 cup

  • Sesame seeds (til) roasted 1 tablespoon

  • Green chilli-ginger paste 1 teaspoon

  • Arrowroot powder 2 tablespoons

  • Oil to deep fry

Method

Step 1

Place the mashed potatoes in a bowl. Add rock salt, peanuts, sesame seeds, green chilli- ginger paste and one cup sabudana and mix well.

Step 2

Add arrowroot powder and mix. Place the remaining sabudana in a plate. Take some of the mixture and roll into a ball.

Step 3

Place the ball over the sabudana in the plate and press lightly into a tikki. Heat sufficient oil in a kadai and deep fry the tikkis till crisp and golden brown.

Step 4

Drain on absorbent paper and serve hot.