Sabudana Tikki or Javarisi cutlets are the best tea time snack. Sabudana alias sago or Javvarisi always raises my eyebrows for its adorable cute spherical, pearl-like shape.
Actually, it is made from the tapioca root extract. Tapioca is a good source of iron, fiber and has low saturated fat. So, it is no wonder became the important ingredients at the fasting time.
This recipe requires a very little amount of oil, and using nonstick pan can help to reduce the oil consumption further. I went with a smaller size sabudana, but using bigger size sabudana can give a dramatic look. Once you tasted these tikkis along with your tea, the next time you make only these tikkis, forgetting about the tea.
I went with the basic and simple ingredients, and if you wish, you can also add any ingredients like garam masala or any other favorite masalas, vegetable of your choice, kasurimethi etc.,
How to make Sabudana Tikki
1. Wash and clean sabudhana / sago / javvarisi for about 6-8 hours, depending on the size of these opaque pearls. Smaller pearl sizes required about 6 hours and bigger pearl sized needs overnight soaking.
2. Soak sabudana / sago / Javvarisi for about 6-8 hours. Over soaked can also lead to more oil absorption. Perfectly soaked sabudana will get mashed evenly when it is pressed in between fingers. Soaked sago would be soft and fluffy like flowers. Squeeze and drain excess water.
3. Boil and mash potatoes. If you have dry peas, then soak it overnight and pressure cooks it. But peas are optional, I have added just to give texture and color to the tikkis.
4. Combine all the ingredients together, mashed potatoes, soaked and drained sago, green peas, chili powder, coriander leaves, and salt.
5. Divide the mixed flour into equal portions. Pat it to form flat circles in between your palms or patting it on any plastic wrapper could also bring out perfect flat circles.
Heat a pan and fry these with a 2-3 tsp of oil in medium heat. Flip them occasionally till it is completely cooked in the center.
6. This is the best soft and crispy evening snack in your tea time. Serving Sabudana Tikki with sauces can make it even more interesting.
Sabudana Tikki or Javarisi cutlets
For the prepping
- 1 cup Sabudhana /tapiaco pearls/javvarisi/sago-soak for 6 hours
- 11/2 cup potato boiled and mashed
For the frying
- 50 grams green peas
- 1 tsp red chili powder
- 1 green chili /serrano pepper-minced
- 1/4 cup cilantro /coriander Leaves-chopped
- 1/2 tsp salt or as required
- 11/2 cup vegetable oil for frying
For the prepping
- Wash and clean sabudhana(tapiaco pearls) for about 6-8 hours, depending on the size of these opaque pearls. Smaller pearl sizes required about 6 hours and bigger pearl size needs overnight soaking.
- Remember, over soaked can also lead to more oil absorption. Perfectly soaked sabudana will get mashed evenly when it is pressed in between fingers. And would be soft and fluffy like flowers.
- Squeeze and drain excess water. Set aside.
- Boil and mash potatoes. Set aside.
For the frying
- In a mixing bowl, sabudhana, mashed potato, green peas, red chili powder, green chili, cilantro, and salt.
- Divide the mixed flour into 12 equal portions.
- In a wax paper, place each ball and pat to make flat circle.
- Over medium heat, place a flat pan. And add 2 tablespoons of vegetable oil and arrange without crowding the pan.
- Cook for 4 minutes on each side or until it gets cooked in the center and becomes crisp and golden brown in color.
- Serve hot with tomato ketchup.
Tips and Variations for Sabudana Tikki:
Add grated carrots and grated cabbages for adding more texture to this recipe.