Navratri Special: Sabudana Tikki - Sago Cutlet Recipe No. 21

Navratri Special Recipe: Sabudana Tikki – A Crunchy Delight

Introduction Sago Cutlet Recipe

Navratri, a festival celebrated with fervour and devotion in India, brings with it the joy of fasting and indulging in delectable dishes. One such dish that has captured the hearts of millions is the crispy and flavorful Sabudana Tikki, also known as Sago Cutlet. In this article, we’ll take you on a culinary journey through the steps of creating this divine Navratri delight. Get ready to tantalize your taste buds with this easy-to-follow recipe!

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Ingredients

Before we dive into the cooking process, let’s take a look at the ingredients needed to create this Sabudana Tikki magic:

• 1 cup of Sabudana (Sago)
• 2 medium-sized boiled and mashed potatoes
• 2-3 finely chopped green chillies
• A handful of fresh coriander leaves, finely chopped
• 1/2 cup roasted and crushed peanuts
• 1 teaspoon cumin seeds
• A pinch of rock salt (Sendha Namak)
• A dash of lemon juice
• 2 tablespoons of vegetable oil for frying

Cooking Instructions

Now that we have all our ingredients in place, let’s jump right into the recipe. Remember, the key to a perfect Sabudana Tikki lies in preparation.

1. Wash and Soak Sabudana: Start by washing the Sabudana under cold running water until the water runs clear. After washing, soak them in enough water for about 4-5 hours. The Sabudana should become soft and swell up.
2. Drain Excess Water: Once soaked, drain any excess water by placing the Sabudana in a fine-mesh strainer. Let it sit for about 15-20 minutes to ensure all water is drained.
3. Prepare the Mixture: In a mixing bowl, combine the soaked sabudana, mashed potatoes, chopped green chillies, finely chopped coriander leaves, crushed peanuts, cumin seeds, rock salt, and a dash of lemon juice. Mix all these ingredients thoroughly. The mixture should be sticky enough to hold together.
4. Shape the Tikkis: Take a small portion of the mixture and shape it into flat, round tikkis. Ensure they are not too thick, as we want them to cook evenly and become crispy.
5. Heat Oil: In a pan, heat the vegetable oil on medium-high heat. To test if the oil is ready for frying, drop a small piece of the mixture into it. If it sizzles and rises to the surface, the oil is ready.
6. Fry the Tikkis: Gently slide the Tikkis into the hot oil and fry them until they turn golden brown and crispy. Flip them over to ensure even frying. Remove them from the oil and place them on a paper towel to remove excess oil.
7. Serve Hot: Your Sabudana Tikkis are ready to be served. Enjoy them with some tangy mint chutney or yoghurt.

Pro Tips

• You can add a pinch of sugar to the mixture to enhance the flavour.
• Adjust the number of green chillies according to your spice preference.
• To make the Sabudana Tikkis even more appealing, you can garnish them with some finely chopped fresh coriander leaves and a sprinkle of chaat masala.

Conclusion

As the festive season approaches, Sabudana Tikki makes for a delightful and crunchy treat during Navratri fasting. With its crispy exterior and soft interior, it’s a perfect blend of flavours and textures. So, what are you waiting for? Try this recipe and share the love with your family and friends during this auspicious festival.