Sabudana Tikki/Tapioca Pearl Patties Recipe

Ingredients

• inse sabudana pearls under running water and then soak in water covering around 1 inch, for overnight or minimum 4 hours. Soaking time may vary with quality and size of sabudana.
• Mix everything gently till everything comes together and binds.
• Divide the mixture into big lemon size balls, mine came out for 16 patties.
• Grease your hand if required and shape each a ball in to a flat patty. Keep aside.
• Now heat around 2 Tbsp. of oil in a flat non-stick pan/tawa. Place patties on tawa and cook them on both side until crisp and golden brown in color on medium flame.
• Flip patties over once one side turns golden brown. Do not keep flipping, they might break. You can deep fry these patties or can make with just few drops of oil as per your preference.
• Serve Sabudana Tikki hot with green chutney or tomato ketchup. When fasting serve these sabudana tikkies with satvik green chutney or with cup of tea.
• 1 cup Sabudana/Tapioca
• 2 cups Potato (boiled & mashed)
• ½ cup Roasted peanut (roughly crushed)
• 2-3 pc Green chilies (finely chopped)
• 1 inch Ginger (finely chopped)
• ¼ cup Fresh coriander (finely chopped)
• 1 Tbsp. Mango powder/Amchur or lemon juice
• 1 Tsp. Roasted cumin powder
• Black pepper powder (to taste)
• White rock salt/Sagari namak (to taste)
• Oil (For pan frying)