Sabudana tikki

Name: Sabudana tikki
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup soaked sabudana; 2 potato boiled & mashed; 1/2 cup peanuts roasted & crushed; 1/4 cup cashew crushed; 1 tbsp raisins; 1 tsp ginger & green chilli paste; 1 tbsp sugar powder; 1 tbsp lemon juice; as per taste Salt to taste (Rock Salt); 1 tbsp sesame seed; leaves Some coriander; as required oil for frying

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Ingredients

40 mins

4 servings

1 cupsoaked sabudana
2potato boiled & mashed
1/2 cuppeanuts roasted & crushed
1/4 cupcashew crushed
1 tbspraisins
1 tspginger & green chilli paste
1 tbspsugar powder
1 tbsplemon juice
as per tasteSalt to taste (Rock Salt)
1 tbspsesame seed
leavesSome coriander
as required oil for frying

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Steps

40 mins

1

Rinse 1cup sabudana well until the water turns clear. Soak it in ¾ cup water overnight or 4-6 hours.
After soaking time, the sabudana would have absorbed all water. It should be soft, press with a finger to check, it should crush easily. Drain sabudana in a colander and allow it to dry for 15 minutes.
2

Now, in a mixing bowl add soaked sabudana, along with boiled potatoes, roasted peanuts, cashews, raisins, sesame seed,
green chili paste, salt, sugar powder lemon juice, and coriander leaves. Mix well.
3

Divide mixture into equal parts, flatten them a bit, and make them round tikki shape.
Heat oil in a pan, add tikki in it, and fry it on medium heat until golden brown and crispy from both sides.
4

Drain on a wire rack to remove its excess oil.
Serve farali tikki with green chutney or curd.