Sabudana Aloo Tikki - Tapioca & Potato Cutlets

lunchdinnerindianvegetariansides & startersdeep fried

Sep 1

Written By Anadi Misra

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Screen Shot 2021-08-31 at 11.29.41 PM.png — **Sabudana Aloo Tikki** are delicious pan-fried crispy cutlets made with potatoes, tapioca, and peanuts! Typically, these snacks are prepared during fasting seasons, but they’re so delicious that you can make them for any occasion!

what is sabudana?

Sabudana - also referred to as sago - translates to “tapioca pearls.” Sabudana is often consumed during fasting, particularly during the Navratri celebrated. In the Hindu religion, Navratri translates to “nine nights”, taking place over the course of ten days. The celebration varies slightly across India’s various regions, but the core celebration is for the “divine feminine.” For more information about the Navratri festival, refer to this article. While there are many festivals and celebrations that take place, this is also a time for fasting and to omit specific foods in one’s diet.

Popular grains such as rice, rice flour, wheat flour and atta, all-purpose flour, sooji (semolina) and besan (chickpea flour) not being consumed during this time. Furthermore, lentils and legumes, corn, corn flour, oats, flaxseeds or chia seeds, are also off-limits You must avoid onion and garlic, and you must use a special kind of salt called “sendha namak,” which translates to rock salt, in your cooking. You must only eat vegetarian food. For a full list of foods permitted and to be avoided during Navratri, refer to this list.

With that being said, there isn’t a lot that is allowed, and you want to be full! Sabudana is one of the “permitted” foods, and when my mom fasted for Navratri, we had plenty of recipes containing sabudana. Sabudana is a great replacement for the grains because it is rich in starch (with no other vitamins or minerals) and pure carbohydrates. During a fast, an instant energy source is much needed! On its own, sabudana tastes pretty bland and it’s not very exciting. However, when you incorporate it in recipes, it really works like a charm! You’d be surprised to know how sabudana can be used in so many sweet and savoury dishes! I should definitely share more on the blog! Let me know if you’d be interested in other sabudana recipes!

what is Sabudana aloo Tikki?

Sabudana Aloo Tikki translates to a tapioca and potato cutlet, “aloo” means “potato.” This cutlet is made with tapioca pearls, boiled potatoes, and roasted peanuts.

So why am I sharing this recipe with you today? Well, while it’s not fasting time at the moment, you don’t have to be fasting to enjoy this awesome recipe! It’s a great snack no matter the occasion, and my sister and I would ask my mom to make this even if it wasn’t fasting season! Additionally, if you’re subscribed to me on YouTube (and if you’re not then please do so! I release all the recipe videos at the same time as the written recipes go live, and I do find that video recipes can give you a great visualization of how to prepare the dish!) you know that I’ve been hosting an open YouTube collaboration throughout the month of August 2021 which I called #mycookingjourney2021. This collab is in honour of India’s 75th Independence Day on August 15th! The objective for this collaboration is to have home cooks who have never delved into the exciting world of Indian cooking brush aside the excuses and finally get in the kitchen and start creating! Even if you’re not a newbie, you can benefit from the collaboration by creating some new extravagant fusion recipes! I took on the challenge too, and it’s been so much fun! I’ve made some new fusion recipes, and I really have been perfecting some classic recipes that I never gave much thought to have. I’ve learned so much along the way too!

I’ve only made this Sabudana Tikki once before, and it was two years ago! It was always my mom who made it, but I really wanted to enjoy this fun little snack, and it’s something different to share on the blog! At the time of writing next Navratri fast will take place from October 7th to October 15th, so if you’re looking for a fasting snack, then I’m sure you’re going to love this! Even if you want to switch up the menu and try something new, then definitely prepare this crispy and exciting snack! Let’s get to the recipe now!

How Long do I Soak the Sabudana For?

Soak your sabudana for at least three hours or as long is it takes for the tapioca to be completely soft if you press it. Then drain the excess water and let it rest for another hour. If you don’t soak it for long enough, it will be hard and chewy when you cook it. However, soaking it for just the right amount of time will leave the tapioca to melt in your mouth when it’s cooked into a patty!

my cutlet exploded! What’s wrong?

Oh no, I’m so sorry to hear that! To be honest with you, this happened to me on my first attempt of making this Sabudana Aloo Tikki recipe! It was such a shame, and unfortunately none of it was salvageable.

There are a couple of reasons why your cutlet could have exploded. Here’s a list of potential causes:

You didn’t soak your tapioca pearls long enough
You didn’t use enough potato in your mix.
You didn’t let your potatoes completely cool down before forming the patties.
The oil wasn’t hot enough .

Tips for the perfect sabudana tikki

While Sabudana Tikki is a pretty straightforward snack to make, as mentioned above they do pose some challenges when it comes to the frying part! Here are some tips and tricks for a fool proof recipe and experience preparing these little crispy guys!

Soak your sabudana until it is soft enough that when you pinch it, it smashes completely.
If you’re not sure about how the exact number of potatoes you need to prepare your patties, to be safe boil one or two extra potatoes!
Make one test patty to ensure that it’s staying in tact and won’t explode!
Make sure the oil is at a high temperature, just around 200 Celsius. If you’re unsure, look for a slight hint of smoke. If you cook your sabudana cutlets at too low of a temperature, then the cutlets will absorb extra oil and will take longer to cook.

Ingredients for crispy sabudana aloo tikki

For all measurements with the full ingredient list, make sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD, so you can save this recipe for later! This ingredient list isn’t very long, so this is a simple recipe to make for any occasion!

Sabudana/tapioca pearls
Potatoes
Green chilies
Cilantro
Roasted peanuts
Sendha namak/rock salt (if fasting)
Ghee or peanut oil (to fry)

How to Make sabudana aloo patties

Here are the steps of how to make the best Sabudana Patties you’ve ever had! You’ll want to make this recipe over and over again!

Rinse sabudana with cold running water and add enough water in a bowl to cover. Let rest for at least 3 hours, or up to a max of 5-6 hours.
Drain the sabudana completely using a sieve and leave the tapioca in the sieve, over a large bowl to allow it to drain completely about 1-2 hours.
In the meanwhile, cook potatoes in an Instant Pot/Pressure Cooker or boil in a pot until tender. Full instructions can be found here.
Peel the potatoes and let them cool completely. In a large bowl, add the sabudana, potatoes and the rest of the ingredients except oil. Mix well to combine and season to taste.
To deep fry, heat 3-4 cm of oil in a pan on medium heat. In the meanwhile, take golf ball sized portions and roll between the palm of your hands to create a portion. Gently flatten each portion to a 1/2 cm thin disk while smoothing out the edges.
Using a slotted spoon, gently place each disks or tikkis to the hot oil. Cook on each side for 2-5 minutes or until golden brown. Be carefully not to overcrowd the pan as this may cause the oil temperature to drop.
Once cooked, drain excess oil and transfer each tikki using a slotted spoon to a paper towel lined plate. Absorb and excess oil and serve right away with your favourite sauce.

Other Snack Recipes!

Watch How to Make sabudana aloo tikki Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian, snacks, vegetarian

Indian

Yield: 6

Author: Anadi

Sabudana Aloo Tikki Recipe | Tapioca & Potato Cutlets | Sago Patties | #mycookingjourney2021https://youtu.be/7qyG6ol9DxsSabudana aloo tikki are pan-fried crispy cutlets made of boiled potato, tapioca pearls, and roasted peanuts. Sabudana translates to sago or tapioca. Sabudana patties are snacks that are commonly served during fasting seasons, such as Navratri. Sabudana aloo cutlets are pan-fried to a crisp perfection.2021-09-01

Sabudana Aloo Tikki

( 0 reviews )

Sabudana Tikki are delicious pan-fried crispy cutlets made with potatoes, tapioca, and peanuts! Typically, these snacks are prepared during fasting seasons, but they’re so delicious that you can make them for any occasion!

Prep time: 10 MinCook time: 10 MinInactive time: 6 HourTotal time: 6 H & 20 M

Ingredients

1/4 Cup sabudana/tapioca pearls
3 small potatoes
3 green chillies
3 tbsp cIlantro/coriander, chopped
1 tbsp roasted peanuts, roughly chopped
sendha namak/rock salt, to taste
Ghee/oil, to fry

Instructions

Rinse sabudana with cold running water and add enough water in a bowl to cover. Let rest for at least 3 hours, or up to a max of 5-6 hours.
Drain the dabudana completely using a sieve and leave the tapioca in the sieve, over a large bowl to allow it to drain completely about 1-2 hours.
In the meanwhile, cook potatoes in an Instant Pot/Pressure Cooker or boil in a pot until tender. Full instructions can be found here.
Peel the potatoes and let it cool completely. In a large bowl, add the sabudana, potatoes and the rest of the ingredients except oil. Mix well to combine and season to taste.
To deep fry, heat 3-4 cm of oil in a pan on medium heat. In the meanwhile, take golf ball sized portions and roll between the palm of your hands to create a portion. Gently flatten each portion to a 1/2 cm thin disk while smoothing out the edges.
Using a slotted spoon, gently place each disks or tikkis to the hot oil. Cook on each side for 2-5 minutes or until golden brown. Be carefully not to overcrowd the pan as this may cause the oil temperature to drop.
Once cooked, drain excess oil and transfer each tikki using a slotted spoon to a paper towel lined plate. Absorb and excess oil and serve right away with your favourite sauce.