Sabudana Tikki is a very interesting dish that is made of starch pearls extracted from Tapioca. For those wondering what is Tapioca. Its a fragile plant native to Asia which makes uP for its fragility with strong roots. There are rare occasions when a small 6-8 feet tall thin plant can have a root system that yields almost 200 kilograms of Tapioca !!!!!
In India this dish is usually made when people are fasting. However, i like to make this frequently in our family. Adults enjoy this and the kids love it !
**Tips**
Soak the Tapioca Pearls (Sabu Dana) overnight in water. The water level should be just above the level of the Tapioca Pearls.Check the Tapioca in the morning. They should be soft and easy to smash with fingers but they should NOT be wet. If they are wet leave them for another hour or so.
The oil while frying should neither too hot nor warm. If it's too hot, the patties will brown from the outside however it may break since the inside would uncooked.If just warm then the patty comes out soggy.
If you are in India you can also use Refined flour to add to the viscosity. Alternatively, Rice flour adds to crunchiness also. But don't overdo this step !
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**Ingredients**
1.5 Cups Sabudana (tapioca pearls)
3 Medium size potatoes
1/2 Cup peanuts
1 tsp cumin seeds - optional
2 green chilies - finely chopped
1 tsp grated ginger - grated
2 tbsp cilantro - Finely chopped
1 tsp sugar
2 tbsp cornflour
Salt to taste
**The Recipe**
Soaking Sabudana
Soak the Tapioca Pearls (Sabu Dana) overnight in water. The water level should be just above the level of the Tapioca Pearls.Check the Tapioca in the morning. They should be soft and easy to smash with fingers but they should NOT be wet. If they are wet leave them for another hour or so.
When ready drain all the water carefully from the bowl and keep DRY Sabudana aside.
**Prepare the Mixture**
Boil the potatoes, peel and mash them. Don't mash them like mashed potatoes. Leave some texture. Mash about 80%-85%.
If you have roasted peanuts you can skip this step. Else roast the raw peanuts in a shallow pan till they are crisp.
Ground the peanuts. You can use a mixer as well. Grind to about 70%. Leave them as small pieces. DON'T grind them to a powder.
Add the ground peanuts,boiled potatoes,corn flour,salt,cumin seeds,sugar,ginger,green chilies and cilantro leaves to the Sabudana . Mix well.
Now roll portion of the mixture in your hands and then flatten it into a patty shape. Repeat for the rest of the mixture.
**Sabudana Vada**
Heat oil in a deep pan. Temperature is important. Both high and low temp oil with ruin your Patty/Tikki. Keep the heat in the medium range.Always.
Fry one of the patties to check for consistency. If the patty fries well, then continue with the rest.
If it breaks then mix the patties again and add corn flour to the mixture and adjust to make it more sticky. Roll and make the patties again.
Fry till they are brown and then flip.
Flip couple of times till they are done on both sides.
Pick with a perforated spatula to allow the oil to seep and put it on plate with tissue papers so as to absorb the excess oil.
Serve Sabudana Vada with green mint chutney or tamarind chutney or ketchup. you can also experiment with other dips like Hummus or Garlic Mayo.
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**Sabudana Tikki recipe in pictures**
Add the ground peanuts,boiled potatoes,corn flour,salt,cumin seeds,sugar,ginger,green chilies and cilantro leaves to the Sabudana . Mix well.
Now roll portion of the mixture in your hands and then flatten it into a patty shape. Repeat for the rest of the mixture.
Heat oil in a deep pan. Temperature is important. Both high and low temp oil with ruin your Patty/Tikki. Keep the heat in the medium range.Always.
Fry one of the patties to check for consistency. If the patty fries well, then continue with the rest.
If it breaks then mix the patties again and add corn flour to the mixture and adjust to make it more sticky. Roll and make the patties again.
Fry till they are brown and then flip.
Flip couple of times till they are done on both sides.
Pick with a perforated spatula to allow the oil to seep and put it on plate with tissue papers so as to absorb the excess oil.
Serve Sabudana Vada with green mint chutney or tamarind chutney or ketchup. you can also experiment with other dips like Hummus or Garlic Mayo.
There this yum patty is ready. You can serve with mint or tamarind chutney. You can also use ketchup. If you are really into fusion food, I would urge you to try this with Hummus or Garlic Mayo.
You can also use the patty to make sandwiches or Yum Vegan Burgers.The fillings and the dips are all upto your imagination. The dish is versatile and can be used in many ways.
I hope you enjoy making this as much as i enjoyed sharing this with you. If you have any questions on Sabudana Tikki/ Patty please reach out via comments. I will try my best to share.
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