Sabudana Tikki Recipe: Sabudana Tikki is a great option for those who want to eat something tasty and crispy during Navratri fast. This article contains easy recipes of classic Aloo Tikki and Paneer Tikki, which you can prepare quickly at home.
Vrat Snacks Recipes: During Navratri fast, it is absolutely natural to want to eat something tasty and crispy. At times like these, Sabudana Tikki is a great option – it’s spicy and delicious, and it’s also super easy to make. Being full of energy, it keeps you feeling full and satisfied for a long time. Let us learn about two different methods of making Sabudana Tikki, which you can easily make at home.
Traditional Sabudana and Aloo Tikki
Material
To make this tikki, you need: 1 cup soaked sago, 2 boiled potatoes, 2 green chillies (finely chopped), 1/2 cup roasted peanuts (coarsely chopped), rock salt to taste, 1/2 tsp black pepper powder, and a little fresh coriander. Keep ghee or oil ready for frying.
Method
First of all, soak the sago for 4-5 hours and then drain the water completely. Now, mash the boiled potatoes well in a bowl and add sago, peanuts, green chillies, salt and spices to it. Make small patties from this mixture and fry them on a pan using a little ghee, keep turning the tikkis until they become golden-brown and crispy from both the sides.
Sabudana and Paneer Tikki
Material
For this delicious tikki, gather these ingredients: 1 cup soaked sago, 1/2 cup grated cheese, 1 boiled potato, 2 green chillies, 1/2 tsp cumin powder, rock salt, fresh coriander, and ghee or oil for frying.
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Method
In a bowl, mix sago, potatoes and paneer well. Add green chillies, salt, cumin powder and fresh coriander to it, and mix everything together. Now, make round tikkis from this mixture and fry them in a little ghee on low flame, keep turning the tikkis until they become golden-brown and crispy on both the sides.
Serving suggestion
Serve hot Sabudana Tikki with curd or special green chutney made for fasting days. Both these things give you both taste and energy during the fast, making your fasting experience even more special.
5 Tips and Tricks to Make Sabudana Tikki
- Soak the sago properly – Do not soak the sago in too much water, just dip it lightly. Otherwise, the tikki may become sticky.
- It is important to drain the water completely – after soaking, make sure that the sago is completely dry, only then will the tikkis become crispy.
- Maintain the right balance of potatoes – adding too many potatoes will make the tikkis soggy, so use them in the right quantity.
- Cook on low flame – Always cook tikkis on medium or low flame, so that they become crispy from outside and completely cooked from inside.
- Don’t forget to add peanuts – coarsely ground peanuts enhance both the crunch and flavor of the tikkis – don’t skip this step.
Also read- Navratri Vrat Fast Recipes: What to eat during 9 days fast? 5 super easy recipes without gas