Tikki Recipe
Navratri is one of the most vibrant and sacred festivals in India, celebrated with devotion, fasting, and a strong focus on purity. During these nine days, devotees often refrain from consuming grains, rice, and other restricted foods, and instead, turn to fasting-friendly recipes that adhere to the spiritual practices of the festival. One such delectable dish that is not only easy to prepare but also filling and satisfying is Sabudana Tikki.
Sabudana, also known as sago, is made from tapioca and is a popular ingredient during fasting periods like Navratri. It is light, nutritious, and has a unique texture that makes it perfect for crafting crispy, soft tikkis. These Sabudana Tikkis are made with minimal ingredients and are a great snack option that will keep you energized throughout the day of fasting. Here’s how you can make the perfect Sabudana Tikki for Navratri.
Ingredients:
- Sabudana (Sago) – 1 cup
- Boiled Potatoes – 2 medium-sized
- Roasted Peanut Powder – 1/4 cup
- Green Chilies – 1-2 finely chopped
- Coriander Leaves – 1 tablespoon chopped
- Cumin Seeds – 1/2 teaspoon
- Black Pepper Powder – 1/2 teaspoon
- Sendha Namak (Rock Salt) – as per taste
- Ghee or Oil – for frying
- Lemon Juice – optional, for tangy flavor
Instructions:
1. Soaking the Sabudana:
The first step in making Sabudana Tikki is soaking the sabudana. Place the sabudana in a bowl and wash it thoroughly to remove any excess starch. After rinsing, soak the sabudana in just enough water to cover it. Let it soak for about 3 to 4 hours or overnight, depending on the quality of the sabudana. Once soaked, it should become soft and slightly swollen.
2. Preparing the Potato Mixture:
While the sabudana is soaking, boil the potatoes in a pressure cooker or a pot until soft. Peel the boiled potatoes and mash them well in a bowl, making sure there are no lumps.
3. Mixing the Ingredients:
In a large mixing bowl, combine the soaked sabudana and mashed potatoes. Add roasted peanut powder, finely chopped green chilies, coriander leaves, cumin seeds, black pepper, and sendha namak (rock salt). Mix everything thoroughly until all ingredients are well incorporated.
4. Shaping the Tikkis:
Once the mixture is ready, divide it into small portions and shape each portion into small round or flat tikkis, depending on your preference. Make sure the tikkis are not too thick so they cook evenly.
5. Frying the Tikkis:
Heat a non-stick pan or skillet and add a little ghee or oil. Once hot, carefully place the tikkis in the pan. Cook the tikkis on medium heat for about 3-4 minutes on each side or until they turn golden brown and crispy. Be gentle when flipping them to avoid breaking.
6. Serving:
Once the tikkis are crisp and golden, remove them from the pan and drain any excess oil on a paper towel. Serve them hot with a side of mint chutney, coriander chutney, or a squeeze of lemon juice for an added burst of flavor.
Tips for the Perfect Sabudana Tikki:
- Soaking the Sabudana Properly: Ensure the sabudana is neither too soggy nor too dry. The right texture is essential for perfect tikkis.
- Avoid Overcooking: Don’t over-fry the tikkis, as they can become hard. They should be crisp on the outside but soft and light on the inside.
- Peanut Powder: Roasting the peanuts and grinding them to a coarse powder brings out the nutty flavor, which is key to making these tikkis irresistible.
Sabudana Tikki is the perfect Navratri snack that satisfies both the craving for a savory treat and the need for fasting-friendly food. This crispy, spiced snack can be enjoyed at any time during the day and is a crowd-pleaser, whether you’re hosting a feast or enjoying it as a solo indulgence. Try this simple yet delicious recipe for your next Navratri celebration, and treat your taste buds to something extraordinary!
