Sabudana Tikki with Aloo Bhaji

Ingredients 

• 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
• Rock salt (sendha namak) to taste
• 2 tablespoons chopped fresh coriander leaves 
• Oil for deep-frying

Aloo Bhaji

• 2 medium potatoes, boiled, peeled and cut into cubes
• 1 teaspoon ghee
• 1/2 teaspoon cumin seeds
• 1 green chillies, slit
• 1/4 teaspoon red chilli powder
• Rock salt (sendha namak) to taste
• 1 tablespoon chopped fresh coriander leaves 

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.