Sabudana Tikki
Ingredients
- Cup Sabudana
- 3-4 Medium Sized Potatoes
- Green Chilies, to taste
- Half Inch Ginger,finely grated
- Coriander Leaves
- Sendha Namak or Table Salt, to taste
- Red Chili Powder, to taste
- 1 tsp Amchur
Method:
- Soak Sabudana in water for 2-3 hours . The water should be enough to cover the sabudana. If you add more water they will become mushy. Also boil and peel potatoes
- At the end add little bit of oil, cover and keep it aside .
- Put the potatoes in a bowl and mash them using a potato masher or simply with your clean hands.
- Add pre soaked sabudana to potatoes. Drain water before adding to potatoes, if any.
- Add salt or sendha namak and amchur.
- Combine them together using your fingers.
- Pour Oil in a pan and let it heat on a medium low flame. I plan to use little oil to fry them so Iam using a flat bottom pan. I f you wish to deep dry them you can pour oil in a wok byall means. Also you can use Paniyaram or Appe Maker Pan for oil free sabudana vada
- Take little mixture in your palms and shape it into a croquette or tikki. Make them thin so that they cook till inside even on frying. Remember we are not deep frying them. You can roll them into balls, if you like. 10. Put them on the pan to fry with hot oil.
- Cook on both sides till they acquire golden brown colour
- Transfer them on a kitchen paper towel so that extra oil can be absorbed by paper. Remove them after a minute or else the paper might stick to the croquettes.
- Serve them hot with Pudina Chutney or Spinach Coriander Chutney without onion garlic