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Sabudana Tikki with Aloo Bhaji

This is a Sanjeev Kapoor exclusive recipe.

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Sabudana Tikki with Aloo Bhaji
Main Ingredients Sago (sabudana), Potato
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Sabudana Tikki with Aloo Bhaji

  • 1 cup Sago (sabudana) flour
  • 1 medium Potato boiled, peeled and mashed
  • 1/2 teaspoon Cumin seeds
  • 1 Green chilli finely chopped
  • 1/4 cup Peanuts roasted and coarsely crushed
  • to taste Rock salt (sendha namak)
  • 2 tablespoons Fresh coriander leaves chopped
  • for deep-frying Oil
  • Aloo Bhaji
  • 2 medium Potatoes boiled, peeled and cut into cubes
  • 1 teaspoon Ghee
  • 1/2 teaspoon Cumin seeds
  • 1 Green chilli slit
  • 1/4 teaspoon Red chilli powder
  • to taste Rock salt (sendha namak)
  • 1 tablespoon Fresh coriander leaves chopped

Method

  1. To make tikki, take potato in a bowl. Add cumin seeds, green chilli, peanuts, rock salt and flour and mix well. Add chopped coriander and mix well.
  2. Heat sufficient oil in a kadai.
  3. Divide the potato-flour mixture into equal portions and shape them into tikkis.
  4. Deep-fry tikkis in hot oil till half done. Remove from oil, flatten a little and deep-fry once again till golden and crisp. Drain on absorbent paper.
  5. To make aloo bhaji, heat ghee in a non-stick pan. Add cumin seeds and green chilli, mix and sauté till the seeds change colour.
  6. Add potatoes, chilli powder and rock salt, mix well and toss for a while. Mash some of the potato cubes and mix.
  7. Add chopped coriander and mix well. Remove from heat.
  8. Top the tikkis with some aloo bhaji and serve hot.
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