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

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sago (sabudana), Potatoes

Cuisine : Indian

Course : Snack

Sabudana Aur Aloo Ki Tikki

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.    

Sabudana Aur Aloo Ki Tikki Recipe - How to make Sabudana Aur Aloo Ki Tikki

Print

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Sago (sabudana) soaked2 cups

  • Potatoes boiled and mashed3 medium

  • Rock salt (sendha namak) to taste

  • Roasted peanuts crushed1/2 cup

  • Sesame seeds (til) roasted1 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.

Wishlist