sabudana tikki recipe | sabudana cutlet recipe | sabudana patties

sabudana tikki recipe | sabudana cutlet recipe | sabudana patties with detailed photo and video recipe. a traditional pan fried snack from western india prepared from sago pearls and mashed potatoes. it is ideally served as snack with masala chai, but can also be served as patties sandwiched between 2 burgers or sandwich slices.

sabudana tikki recipe | sabudana cutlet recipe | sabudana patties with step by step photo and video recipe. basically it is prepared almost similar to sabudana vada or sago vada, however it is shaped like patties and more importantly it is pan fried. it is also an ideal snack during fasting or vrat as it nutritious and filling snack. it can be served with green chutney, tomato sauce, but tastes great without any additional condiments.

i have already shared most popular sabudana recipes, but this one is my favourite recipe compared to all. the main reason is the simple steps as compared to the traditional sago vada recipe. there is less chance in sabudana tikki recipe to go wrong. the most common issue with sabudana vada is while deep frying the vada’s can break if the proportion of sago and potatoes are incorrect. also in this sabudana cutlet recipe, it is pan fired which makes it less oily and less damage proof. i particularly enjoy it as patties and i place between 2 bread slices and serve as sandwich.

while the recipe of sabudana tikki is extremely simple, yet i would like to share few tips and recommendations. firstly, soaking time of sabudana completely varies depending on the quality of sago. secondly, drain off the sago completely else it will be difficultly to form dough. lastly, i have shared sago tikki / sabudana tikki recipe eaten for vrat, however you can also add finely chopped nuts, to make it more tasty.

finally i would like to highlight few of my other snacks recipes collection with this post of sabudana cutlet recipe. it includes, sabudana thalipeeth, rava vada, masala vada, aloo tikki, falafel, bread cutlet, veg cutlet, aloo bonda and kothimbir vadi recipe. in addition do visit my other recipes collection like,

• sandwich recipes collection
• dosa recipes collection
• chaat recipes collection

sabudana tikki or sabudana cutlet video recipe:

recipe card for sabudana tikki or sabudana cutlet:

how to make sabudana tikki with step by step photo:

1. firstly, soak ½ sabudana in enough water for 3 hours or till it gets mashed up easily. depending on quality of sabudana increase or decrease the soaking time.
   
2. drain off the sabudana well in a strainer.
   
3. further transfer the soaked and drained sabudana into a large mixing bowl.
   
4. add in 1 large boiled and grated potato. i have pressure cooked potato for 2 whistles.
   
5. also add ¼ cup crushed peanuts, 1 inch ginger, 1 chilli, 2 tbsp coriander leaves, ¼ tsp cumin powder, ½ tsp aamchur and salt to taste.
   
6. combine, mix and mash well with your hand.
   
7. make sure to form a dough.
   
8. now prepare small flat patties so it gets cooked faster. if you are not able to make patties then add a tbsp of rajgira flour or corn flour to absorb moisture.
   
9. roast the sabudana tikki (patties) on medium hot tawa. you can alternatively bake (preheat and bake at 180 degree celsius for 30 minutes, flipping every 10 minutes) or deep fry sabudana tikki like done for sabudana vada recipe.
   
10. spread few tsp of oil, for even roasting.
    
11. flip over once one side turns golden brown.
    
12. spread oil again and roast both sides to golden and crisp.
    
13. finally, serve sabudana tikki with tomato sauce or green chutney.
    

notes:

• firstly, soak the sabudana till they are soft. some sabudana just need 2 hours of soaking. so vary accordingly.
• also prepare dough and refrigerate. pan fry tikkis when ever required.
• if you are not able to form dough then add another boiled potato or a tbso of corn flour and mash well.
• additionally, skip aamchur and lemon juice for tangy flavour.
• finally, sabudana tikki taste great when served hot and crispy.