Jai Mata Di…!!!
I love aaloo tikkis… Now during fasting, if you want to take the pleasure of some chaats.. then sabudana tikki is perfect… 🙂 The crisp of the sabudana gives a lovely, yummy taste to the aaloo tikki…
Preparation Time:- 5 mins | Cooking Time:– 1/2 hour | Serves:- 2 people
- 1 and 1/2 cups Sago (Sabudana)
- 4-5 medium sized Potatoes boiled
- Rock Salt to taste (Sendha Namak) (We need to use this more than the normal salt)
- 1 tea spoon Coriander Powder (DhaniyaPowder)
- 1 tea spoon Black Pepper Powder (Kali Mirch powder)
- Fresh Coriander leaves finely chopped (Dhaniya Patti)
- Oil to deep fry
Soak the sabudana for around 5-6 hours. Drain the water and allow sabudana to stand in the strainer to remove the last bit of water.
Grate/Mash the boiled potatoes and add the sabudana, salt, pepper, coriander powder and coriander leaves to it.
Mix all the ingredients properly, to make a dough.
Divide the dough into equal parts and roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.
Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small portion of the dough in it. If the dough comes up to the surface it means that the oil is ready for frying.
Now take one tikki and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.
Likewise put some more tikkis in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.
Take a perforated spatula and separate out the tikkis from each other if they have started sticking. Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.
- Serve hot with Curd. (Add sugar to the curd if you like it that way 🙂 )
- You can have it on a non-fasting day as well with a cup of hot tea and tomato ketchup.