Crispy Sabudana Tikki- Shallow Fry Or Deep Fry
Sabudana tikki is a tasty cutlet that is a very popular Indian snack is usually eaten for fasting or vrat days in observance of Hindu fasting days. It can also be enjoyed on regular days.
The main ingredients in sabudana patties are potatoes and sabudana (tapioca pearls) with some ginger and green chilies for flavor. Served with mouth-watering Coriander Chutney and Masala Chai or Mint Chai, you will be set!
Aloo means potato in Hindi. Sabudana is the Hindi word for sago pearls or tapioca pearls. So, this dish is made with potatoes, tapioca pearls, ground-roasted peanuts, and minimal spices.
These fried vadas are a popular Maharashtrian snack. You can even find them sold as street food in Mumbai with some green chutney.
These are shallow-fried, however, you can deep-fry them. Try Air Fryer Sabudana Recipe for a healthier option.
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Sabudana: Any brand can be used, but it’s important to note that the quality and age of the sabudana may impact the required soak time.
Potatoes: I’ve used Russet potatoes.
Crushed roasted peanuts: If you don’t have crushed roasted peanuts on hand it’s easy to make:
Lightly roast peanuts on medium heat for 3-4 minutes until fragrant, letting them cool, and then grind them.
Whole roasted peanuts can also be used, but crushed peanuts help with binding and add better flavor.
Ginger: Fresh ginger should be finely shredded, but a ginger paste is also suitable.
Green chili paste: I always keep ready-made green chili paste frozen and handy. In case you don’t have a paste, just finely chop 1-2 green chilies for some heat.
Powdered spices: Cumin powder, salt (make sure to use rock salt or sendha namak for fasting), and sugar.
Coriander leaves: Finely chopped cilantro adds a nice fresh flavor.
Sabudana is washed thoroughly and then soaked in water.
You have two options for soaking sabudana:
- Overnight: Soak overnight – this ensures sago pearls are soaked well
- Few Hours: Soak with lukewarm water for 3-4 hours
Ensure the water is at least 1-2 inches above the top of the sabudana.
The required soaking time for sabudana can vary depending on the age and quality of the sabudana.
Check if it is done by rubbing a pearl between two fingers. If it easily breaks apart it should be good to go. If it feels a bit hard, it needs more time.
It is important to drain the soaked sabudana pearls well before making vadas. Drain using a strainer. Excess moisture leads to less crisp vada.
Boil and Mash Potatoes
Boil potatoes. Peel and mash using a potato masher or fork
Ground Roasted Peanuts
I keep some ready-made on hand. If you cook Indian food, especially fasting food like this and Sabudana Khichdi, I suggest keeping it ready to save time later!
If you need to make some, then simply place raw peanuts in a pan on medium-high heat. Mixing about every 30 seconds. You will notice a flagrant smell and they will begin to slightly brown.
It will take about 3-5 minutes. Turn off the gas and let them cool. Then grind the peanuts into a coarse powder.
Making Tikki Mixture
Add all ingredients to a mixing bowl.
Mix well using a potato masher and/or your hands so all ingredients are incorporated well.
Make vada shapes by taking a little bit of the mixture and rolling it lightly between your hands and flattening slightly. Roll the sago tikkis on their edge as well to make a smooth shape.
Optionally, lightly grease your hands with a little oil to prevent the mixture from sticking to your hands.
Shallow Fry or Fry
Place aloo sabudana tikkis in a pan in a single layer with a little room around them. Brush the tops with a little oil. Cook on each side for 3-4 on medium or until golden brown.
If you want to deep fry them, add more oil to fry.
Serve sabudana batata tikki warm with cilantro chutney or mint chutney.
These can be eaten all year round but are specially made with fasting foods for Maha Shivratri, Ganesh Chaturthi, Navratri, Ekadashi, and other fasting days.
It can also be served with Masala Chai.
Just be mindful of the ingredients per your fasting requirements.
Have you tried this sabudana cutlet recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!
Crispy Sabudana Tikki- Shallow Fry Or Deep Fry
- 1 Mixing bowl
- 1 pan
- 1 cup sabudana 92g
- 3 small potatoes 380g
- 1 tbsp ginger shredded
- 1 tsp cumin powder
- 3-4 tbsp cilantro chopped
- 1 tsp salt senda namak for fasting
- 1½ tsp sugar
- 1 cup crushed , roasted peanuts
Preparation – See blog post for more detailed information
- Wash sabudana well. Soak sabudana overnight or atleast for 4-5 hours with warm water (atleast 1 inch water above the top of the sabudana). When tapioca pearls easily break apart between two fingers it is ready. Drain well.
- Boil potatoes. Peel and mash using a potato masher or fork.
Making Sabudana Tikki
- Add all ingredients to a bowl.
- Mix well using a potato masher and/or your hands so all ingredients are incorporated well.
- Make vada shapes by taking a little bit of the mixture and rolling it lightly between your hands and flattening slightly. Roll it on the edge as well to make a smooth shape. Optionally, lightly grease hands with a little oil to prevent the mixture from sticking to your hands.
- Shallow Fry: Place pan on stove on medium high heat. Add a little oil. Place cutlets on pan. Add oil on top. Shallow fry on each side about 3-4 minutes or until golden brown.
- Serve sabudana vada warm with cilantro chutney or mint chutney. See notes for links to both.