Description
Sabudana Sweet Potato Tikki is crisp from outside & soft from inside. Despite having fewer ingredients it has salty, sour, sweet & spicy flavours.
Scale
Ingredients
- 1⁄2 cup sabudana or sago (tapioca)
- 1 cup sweet potato, boiled and mashed
- 2 tbsp coriander leaves, chopped
- 1⁄4 cup roasted peanuts, crushed
- Rock salt or sendha namak, to taste
- 1 tsp red chili powder
- 2 tsp lemon juice
- 1 tsp cumin powder
Instructions
- First, wash sabudana thoroughly and then soak them in water for at least 3-4 hours or overnight. When it doubles up in size and becomes soft and can be easily mashed between your fingers it is ready to be used. Drain all the water completely and let them dry.
- Then, boil sweet potato until it softens up, peel it off, and mash it without any lumps.
- Next, add drained sabudana, mashed potato in a mixing bowl and mix well. Add coriander or dhaniya leaves, rock salt, red chili powder, jeera powder, and mix.
- Dry roast some peanuts and blend them when they cool off and make a dry paste. Add the crushed peanuts to the mixture. Add lemon juice to it and mix.
- Further, make small patty shaped round tikkis. In a pan, heat up some oil and fry the freshly made patties or tikkis on low flame.
- Flip them after 3-4 minutes when they look crisp brownish golden on one side. Fry the other side as well.