Sabudana Tikki: Your New Fave Snack, Yaar! By Chef Curry Do’pyaza
Namaste, Salaam, and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to spice up your life with a crispy, delightful treat: Sabudana Tikki!
This little gem is more than just a snack; it’s a taste of tradition, a burst of flavor, and a whole lotta love rolled into one. In many Indian homes, especially in Maharashtra and Gujarat, Sabudana Tikki is a star during Navratri, Ekadashi, and other fasting days. It’s also a popular treat during monsoon season, when the craving for something warm and crispy hits hard!
A Little Trip Down Memory Lane
Sabudana, or tapioca pearls, isn’t originally from India. It came to us from South America, but we’ve embraced it like our own! The genius who first thought of turning these pearls into a savory patty deserves a medal, I tell you! It’s believed that the Sabudana Tikki evolved as a way to make fasting food more interesting and palatable. And boy, did it succeed!
Let’s Get Cooking!
This recipe is easy peasy, lemon squeezy. Even if you’re a newbie in the kitchen, you can nail this!
- Preparation Time: 20 minutes (plus soaking time)
- Cooking Time: 20-25 minutes
The Goodies You’ll Need:
- 1 cup Sabudana (Tapioca Pearls)
- 2 medium Aloo (Potatoes), boiled, peeled, and mashed
- 1/4 cup Singdana Kut (Roasted Peanut Powder)
- 2-3 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level)
- 1 inch Adrak (Ginger), grated
- 2 tablespoons Hara Dhaniya (Fresh Coriander), chopped
- 1 teaspoon Jeera (Cumin) powder
- 1/2 teaspoon Sendha Namak (Rock Salt), or regular salt to taste
- 2 tablespoons Nimbu Ras (Lemon Juice)
- Oil, for frying
Let’s Get Our Hands Dirty (In a Good Way!)
- Soak the Sabudana: Rinse the sabudana well under running water until the water runs clear. Soak it in just enough water to cover it. Let it soak for at least 4-5 hours, or overnight. You want the sabudana to be soft and easily mashable.
- Mash the Potatoes: Make sure your boiled potatoes are completely cooled before mashing them. This will prevent the tikkis from becoming too sticky.
- Mix It All Up: In a large bowl, combine the soaked sabudana, mashed potatoes, peanut powder, green chilies, ginger, coriander, cumin powder, salt, and lemon juice. Mix everything together really well until it forms a nice, cohesive dough.
- Shape the Tikkis: Take a small portion of the mixture and shape it into a round or slightly flattened patty. Repeat with the remaining mixture.
- Fry ‘Em Up: Heat oil in a pan over medium heat. Gently place the tikkis in the hot oil, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- Drain and Serve: Remove the tikkis from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!
Chef’s Secret Tips for Tikki Perfection:
- Don’t over-soak the sabudana! It should be soft, but not mushy.
- Use good quality peanut powder. It adds a wonderful nutty flavor and helps bind the tikkis.
- Adjust the spice level to your liking. If you’re not a fan of heat, reduce the amount of green chilies.
- Don’t flip the tikkis too often. Let them cook properly on one side before flipping.
Tikki, Tikki, Every Which Way!
- On the Gas Stove/Induction Stove: Follow the frying instructions above.
- Air Fryer: Preheat your air fryer to 375°F (190°C). Lightly brush the tikkis with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Oven: Preheat your oven to 400°F (200°C). Place the tikkis on a baking sheet lined with parchment paper. Lightly brush with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.
- Shallow Fry: Use less oil and shallow fry the tikkis on a non-stick pan. This is a healthier alternative to deep frying.
Nutrition Nuggets (Approximate values per Tikki):
- Calories: 120-150
- Carbohydrates: 20-25g
- Protein: 2-3g
- Fat: 3-5g
Serving Suggestions:
- Serve hot with a side of mint-coriander chutney or sweet tamarind chutney.
- Enjoy them as a snack with a cup of hot chai.
- Make a Sabudana Tikki chaat by topping them with yogurt, chutneys, and sev.
Your Mission, Should You Choose to Accept It:
Go forth and conquer the kitchen! Try this Sabudana Tikki recipe at home. I know you’ll love it! Share the deliciousness with your friends and family. After all, food is best enjoyed when shared with loved ones.
Happy Cooking, folks! Until next time, keep those pots simmering and those spices sizzling!
Your pal,
Chef Curry Do’pyaza.