Vrat and Fasting Special Sabudana Tikki / Sago Cutlets

Name: Vrat and Fasting Special Sabudana Tikki / Sago Cutlets
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup sago or sabudana (washed and soaked overnight in 1 cup water); 2 tablespoons peanut oil or Desi cow ghee for khichdi and 1 teaspoon for each cutlet; 1 cup roasted peanut powder; 1 cup boiled, peeled and mashed potatoes; 4 finely chopped green chillies; 1 teaspoon grated ginger; 2 tablespoons finely chopped coriander leaves; 1 teaspoon cumin seeds; 1 teaspoon salt, red chilli powder, cumin powder, sugar powder each or adjust to your taste; 1 tablespoon lemon juice; 1/2 cup sweetened yoghurt to serve

Vaishali Suhas @HealthisWealth

Bangalore , India

Sabudana and vrat food are totally inseparable in our culture. Sago or tapioca pearls are one of the most favourite, fulfilling and satisfying vrat food. It's a high energy, gluten free food and when cooked with peanut powder, it becomes high in protein too. Sago is beneficial in treating diarrhea, indigestion and gut inflammation.
Sabudana can be cooked in numerous ways in both savoury and sweet recipes. Sabudana khichdi, vada and kheer is highly popular in vrat food. I have given a twist to regular khichdi and made delicious, no fry Cutlets for Vrat day tea time. Try them and let me know how they taste. Note: I have shown tomato sauce as an accompaniment with the tikki as my family loved that combination 😋
#FA #faraliaugust #vrat #fasting #upwas #sabudana #cutlets #sago #sagocutlets #glutenfree #cookpad #glutenless #peanuts #potatoes #sabudanekitikki #leftover #dinner #lunch #breakfast #maharashtrian

Vaishali Suhas @HealthisWealth

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Ingredients

20 - 30 minutes

4 servings

1 cupsago or sabudana (washed and soaked overnight in 1 cup water)
Farali Vrat Platter for Mahashivratri
2 tablespoonspeanut oil or Desi cow ghee for khichdi and 1 teaspoon for each cutlet
1 cuproasted peanut powder
1 cupboiled, peeled and mashed potatoes
4finely chopped green chillies
1 teaspoongrated ginger
2 tablespoonsfinely chopped coriander leaves
1 teaspooncumin seeds
1 teaspoonsalt, red chilli powder, cumin powder, sugar powder each or adjust to your taste
1 tablespoonlemon juice
1/2 cupsweetened yoghurt to serve

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Steps

20 - 30 minutes

1

To prepare the sabudana, wash it two to three times. Then drain the water, add 1 cup fresh water and keep covered for 7 to 8 hours to soak.
2

First, heat a deep based kadhai. Add cumin seeds, green chillies, ginger and saute well. Then add boiled, mashed potatoes and saute for 1 minute.
3

Then add the Sabudana, peanuts powder and all the spices, salt, sugar and turn well for 5 to 10 minutes. Then cover and cook on low heat for the next 10 minutes till soft and shiney.
4

Remove from heat and cool till you can shape them with your hands. Keep the tawa to heat on medium flame.
5

Take ball sized portions of the mixture, press them well into a cutlet, flatten on wet palms and place on the hot tawa. Drizzle ghee or oil on the sides. Cook from both the sides till golden brown. Make all the cutlets similarly.
6

Serve piping hot with coconut chutney or tamarind chutney or any vrat special chutney along with yoghurt. Enjoy.

Linked Recipes

Farali Vrat Platter for Mahashivratri

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Cooksnaps

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Vaishali Suhas @HealthisWealth

on August 21, 2025 07:02

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc