How to make Sabudana Aur Aloo Ki Tikki -

Potatoes and sago combined to make these tiikis - ideal for fast

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sago (sabudana) (साबुदाना), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Sabudana Aur Aloo Ki Tikki checkout Sabudana Vada, Jain Sabudana Vada, Sabudana Vada, Sabudana Chakli . You can also find more Snacks and Starters recipes like College Sandwich Chilli Garlic Shrimps-Cook Smart Crispy Hash Browns Breakfast Yogurt Cups

Sabudana Aur Aloo Ki Tikki

Sabudana Aur Aloo Ki Tikki 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 : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sabudana Aur Aloo Ki Tikki Recipe

  • Sago (sabudana) soaked 2 cups

  • Potatoes boiled and mashed 3 medium

  • Rock salt (sendha namak) to taste

  • Roasted peanuts crushed 1/2 cup

  • Sesame seeds (til) roasted 1 tablespoon

  • Green chilli-ginger paste 1 teaspoon

  • Arrowroot powder 2 tablespoons

  • Oil to deep fry


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.

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MasterChef Sanjeev Kapoor

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 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.