A tikki is a deep-fried or pan-fried Indian cutlet usually made with mashed potatoes mixed with chopped vegetable and mild spices. The preparation takes various forms across the different regions and kitchen of the country. One such variation is the sabudana tikki, which is often made during the Navratri season in India.
Sabudana, also known as tapioca or sago is hard pulse, which when soaked in water becomes somewhat mushy and chewy. The ingredient is used to make a number of other preparations like sabudana vada, sabudana khichdi, sabudana kheer, and may more.
The recipe uses sago mixed with mashed potatoes to give a crunchy and mildly spiced cutlet that is great for consumption during fasts as it stays well within the “fasting regulations” and is healthy, delicious, and nourishing all at the same time. Follow the recipe below to make some sabudana tikkis at home.
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