Sabudana tikkiDescription –

This recipe of sabudana vada can be served for starters or as a side dish. This recipe can also be served during fast. It goes very well this tamarind sweet chutney and green chutney or any curd dip.

Many dishes are prepared using sabudana or sago. Sabudana vada is traditionally a Maharashtrian dish which is prepared all over the country these days in different style.
In this recipe of sabudana vada soaked sabudana is mixed with mashed potatoes, peanuts and few spices formed into vada and deep fried.

Preparation Time – 10-15 Mins + soaking time
Cooking Time – 10-15 Mins

Ingredients –
• 2 Cups soaked sabudana( use medium size pearls)/sago
• 3 Medium sized boiled and mashed potatoes
• ½ Cup roasted, peeled and slightly crushed peanuts
• 2 Tbsp finely chopped coriander
• 1 Tsp finely chopped green chili
• 1 Tsp dry mango powder/amchoor powder (Optional)
• Salt to taste
• Oil to deep fry

Video Recipe –

Method –

• In a mixing bowl add soaked sabudana, potatoes, peanuts, coriander, green chili and salt.
• Mix all the ingredients well.
Sabudana Vada

• Taking some mixture at a time form flat patties(vada) with the mixture.
• Heat sufficient oil in a wok to deep fry.
Sabudana vada

• When oil is perfectly hot (ready for deep fry), deep fry the vadas/tikkis on a medium flame till golden brown.
Sabudana Tikki
• Serve hot with tamarind chutney and mint chutney.

Tips –
Soaked Sabudana

• Wash the sabudana and soak in water (enough to cover it) for half-an-hour. Then drain the excess water. Put in a bowl, cover and keep aside overnight or for 8 hours or so. When properly soaked, the sabudana pearl should get mashed when pressed. Depending on the type of sabudana you can soak it for some more or less time.
• Adjust the temp of oil while frying to make sure the tikkis doesn’t remain uncooked from inside.
• To make it crispier add 2Tbsp of rice flour in the mixture.

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11 comments on “Sabudana Vada/tikki”

  1. I really like to add peanuts just like your recipe to sabudana vada as it makes the vada more crispy. The pictures are drooling me. You have beautifully explained the method as well as the tips.

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