How to make Sabudana Tikki with Aloo Bhaji
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), Potato (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mango Potato Soppina Palya Stir Fry Chilli Tofu Palak Paneer and Rice Casserole
Sabudana Tikki with Aloo Bhaji Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sabudana Tikki with Aloo Bhaji Recipe
Sago (sabudana) flour 1 cup
Potato boiled, peeled and mashed 1 medium
Cumin seeds 1/2 teaspoon
Green chilli finely chopped 1
Peanuts roasted and coarsely crushed 1/4 cup
Rock salt (sendha namak) to taste
Fresh coriander leaves chopped 2 tablespoons
Oil for deep-frying
Aloo Bhaji
Potatoes boiled, peeled and cut into cubes 2 medium
Ghee 1 teaspoon
Cumin seeds 1/2 teaspoon
Green chilli slit 1
Red chilli powder 1/4 teaspoon
Rock salt (sendha namak) to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 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.
Step 2
Heat sufficient oil in a kadai.
Step 3
Divide the potato-flour mixture into equal portions and shape them into tikkis.
Step 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.
Step 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.
Step 6
Add potatoes, chilli powder and rock salt, mix well and toss for a while. Mash some of the potato cubes and mix.
Step 7
Add chopped coriander and mix well. Remove from heat.
Step 8
Top the tikkis with some aloo bhaji and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
