SABUDANA ALOO TIKKI

My Mother-in-law is born and brought up in Maharashtra, so many of her recipes would have that maharashtrian touch.  My mother never made sabudana tikki or vada (courtesy no internet).  So, I had my first sabudana tikki after marriage at my in-laws place and I liked it very much.  And now I make it every now and then for my little princess. You can shallow fry it, deep fry it, bake it, steam it…. no matter how it is made… will still taste good.

INGREDIENTS
Sabudana (Sago)	1/2 cup
Potato (Cooked)	2 Medium
Poha	2 tsp
Oats	2 tsp
Kasuri Methi	1 tsp
Cumin Seeds	1/2 tsp
Roasted Cumin Powder	1/4 tsp
Sendha Namak (Rock Salt)	To taste
Black Salt	1/2 tsp
Garam Masala	1/4 tsp
Peanut (Coarsely ground)	2 tbsp
Green Chilli (Finely Chopped)	1
Red Chilli Powder	1/4 tsp
Turmeric Powder	1/4 tsp
Chaat Masala	1/4 tsp
Fresh coriander (Chopped)	1 tbsp
Oil	For frying

 

METHOD

• Soak sago in enough water (enough to immerse sago, don’t use too much of water) and leave it overnight or atleast 6 hrs. 
• Steam, peel and mash potato.
• Add all the ingredients in a big bowl and mix well to make a dough.
• Divide the mixture into 8-10 equal portions and shape them either round or use cookie cutter to give interesting shape.
• Fry them till golden and crisp.
• Serve hot with green chutney or tamarind sweet & sour chutney or with tomato ketchup.

Notes

I generally steam cook it in a iron dosa tawa with very little oil.