Sabudana, beetroot tikki

Name: Sabudana, beetroot tikki
Cuisine: Indian
Ingredients: 2 cup Sabudana; Boiled potato 2 large no; Beetroot 1 large; to taste Sendha salt; 2 tbsp Chopped green chili; 2 tbsp Chopped coriander; 1 tsp Red chili powder; 1 tsp Dry mango powder; 1 tsp Lemon juice; 1/2 cup Crushed peanuts; 2 tbsp Powdered makhana; 1 tsp Cumin; 1 tbsp Ghee; Oil for frying; For serving --green chutney

Hem Lata Srivastava @cook_7850902

Delhi

Just added a healthy ingredient in my sabudana vada and the taste is yumm, normally we make the sabudana vada in fasting days with potato, sabudana, spices, coriander, chili and peanuts. but here i gave a healthy twist and added beetroot in my sabudana vada. The taste is better than plane sabudana vada.

Hem Lata Srivastava @cook_7850902

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Ingredients

2 cupSabudana
Boiled potato 2 large no
Beetroot 1 large
to tasteSendha salt
2 tbspChopped green chili
2 tbspChopped coriander
1 tspRed chili powder
1 tspDry mango powder
1 tspLemon juice
1/2 cupCrushed peanuts
2 tbspPowdered makhana
1 tspCumin
1 tbspGhee
Oil for frying
For serving --green chutney

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Steps

1

Wash and soak the sabudana for 4 hours. Peel wash and cut into two the beetroot then boil it for 15 minutes, Cool and grate the beet. Peel and grate the potato,
2

Heat the ghee in a pan add cumin as they crackle add boiled and grated beetroot stir continuously and Cook until the extra water evaporates. cool it. Now mix soaked sabudana, potato, salt, beetroot, coriander, chili, red chili, lemon juice, dry mango powder, peanuts and powdered makhana, Mix well and make the tikki with the mixture.
3

Heat the oil reduce the flame on medium hot, Fry the vada till golden and crisp. Serve hot with green chutney.