Sabudana Tikki with Aloo Bhaji This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 18 Feb 2020 in Recipes Course New Update 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 Advertisment 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 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. Heat sufficient oil in a kadai. Divide the potato-flour mixture into equal portions and shape them into tikkis. 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. 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. Add potatoes, chilli powder and rock salt, mix well and toss for a while. Mash some of the potato cubes and mix. Add chopped coriander and mix well. Remove from heat. Top the tikkis with some aloo bhaji and serve hot. #Aloo Bhaji #Cumin seeds #Fresh coriander leaves #Ghee #Green chilli #Oil #Peanuts #Potato #Potatoes #Red chilli powder #Rock salt (sendha namak) #Sago (sabudana) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article