Sabudana tikkiya Recipe

Cooking Directions

• STEP 1.Soak sabudana in water for a few hours until they become soft and translucent.
• STEP 2.Drain the water and mix the soaked sabudana with mashed potatoes, green chilies, ginger, cumin powder, and salt.
• STEP 3.Shape the mixture into small patties and shallow fry them in oil until golden brown on both sides.
• STEP 4.Serve hot with chutney or yogurt dip.
• STEP 5.Cooking Tips: Make sure to soak the sabudana properly to achieve the right texture. You can add roasted peanuts or cashews for extra crunchiness. Adjust the spice level according to your preference.
• STEP 6.Storage and Serving: Sabudana tikkiya is best served hot and fresh. However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.

Cooking Tips

• Make sure to soak the sabudana properly to achieve the right texture.
• You can add roasted peanuts or cashews for extra crunchiness.
• Adjust the spice level according to your preference.

Storage and Serving

• Sabudana tikkiya is best served hot and fresh.
• However, you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat them in a pan or oven before serving.