Sabudana Vada / Tikki

After a long time I am writing a recipe post here. Sabudana tikki or sabudana vada , a known recipe during fasts in North India. It is a very easy recipe yet very tasty. My mom used to make sabudana payasam which I never enjoyed that much but this fried recipe of sabudana is a super hit in my kitchen :)

Ingredients :

1. Sabudana- 1 cup
2. Potato- 2 large
3. Green chilly- 2
4. Cumin seed- 1 tsp
5. Dry mango powder- 1/2 tsp
6. Chaat masala- 1/2 tsp
7. Black salt to taste
8. Red chilly powder- 1/4 tsp
9. Black pepper powder- 1/4 tsp
10. Salt to taste
11. Roasted cumin powder- 1/2 tsp
12. Oil to deep fry

Procedure:

Soak the sabudana in water for an hour (the water level should be a little more than the sabudana level , not more). This will help the sabudana to puff. Do not let the sabudana to puff too much, that will make them too soft. Boil the potatoes and remove their skin and keep aside. Now chop the green chilly. In a large bowl mix mashed potatoes , sabudana , green chilly and rest of the masala powders. Mix them well without mashing the sabudana too much. Now heat oil in a kadhayi to deep fry the tikkis. 

Take lemon size balls from the mixture and press them gently to form tikkis. Let the tikkis rest for 10 minutes in refrigerator so that they bind well. When the oil is ready, add the tikkis one by one and fry them on medium flame. Turn the tikkis and fry the other side until they turn brown. 

Tips: 1. To get a super crunchy surface keep frying the tikkis on low flame for a longer time that will make the potato layer crunchy.

2. Serve the tikkis with some curd and tamarind saunth.

3. After taking the tikkis out of refrigerator wait for them to come down to room temperature otherwise while deep frying they might burst.

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Pork Tikki

Its been a long time I have not posted any recipe. I hope my friends have not forgotten me yet. I have been a little busy for the Durga puja preparation , its only 15 days to go :)........It is one more tikki recipe from my kitchen. Its simple but really tasty. I think many of you won't eat pork , so you can always look for the substitute. 

Ingredients :

1. Minced pork- 1 cup
2. Potato (boiled)- 2 large
3. Green chilly- 2
4. Kasuri methi (dry)- 2 tbs
5. Salt to taste
6. Ajwain- 1/2 tsp
7. Cumin seed- 1/2 tsp
8. Dry aamchur powder- 1 tbs
9. Red chilly powder- 1/4 tsp
10. Hing- 1/4 tsp
11. Black pepper powder- 1/2 tsp
12. Olive oil
13. Corn flour- 1/2 cup
14. Bread crumb- 1 cup

Procedure :

Heat 2 tbs oil in a kadhayi and add ajwain , jeera , green chilly , kasuri methi , pork to it. Mix well and add salt , aamchur , hing , chilly powder , pepper. Let the pork mince gets fried for 4 to 5 minutes. Occasionally stir the mixture so that it does not stick to the bottom of the kadhayi. Now turn off the heat and keep the mixture  aside for 5 to 10 minutes. Mash the potatoes in a large bowl and add the pork mixture to it. Mash everything together. Take small balls from the mixture and flatten them to give them the shape of tikki. Dip them in the cornflour and water batter and roll into the bread crumbs. Now heat oil in a flat surface pan and add the tikkis one by one. Fry both sides of the tikkis for 5 to 10 minutes each, until they turn brown and crisp from both the sides. Remember one thing that tikkis need a little more oil to bring the crispiness of the surface and fry them on low flame for a longer time. 

Serve the hot tikkis with your favorite chutney. I used curd with tamarind chutney and the combination was awesome :)

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Jackfruit Seeds Tikki

This was a truly delicious tikki I have ever had. Even my hubby could not stop finishing his plate fast and then looking over my plate. As potato is the main ingredient in any tikki , same is here but the best part was the jackfruit seeds and the masala used in it.

Ingredients :


1. Potato (boiled)- 2
2. Jackfruit seeds- 10
3. Salt to taste
4. Aamchur powder- 1 tsp
5. Curry leaf- 10
6. White pepper powder- 1/2tsp
7. Green chilly (chopped)- 1
8. Onion (chopped)- 2 tbs
9. Cumin seeds- 1/2 tsp
10. Ajwain (carom seeds)- 1/2 tsp
11. Bread crumb- 1 cup
12. Cornflour- 2 tbs
13. Oil


Procedure :

First remove the white skin of the seeds. Its a very tedious job , but be patient. Pressure cook the seeds with a little salt. Remove the cooker after three whistles. Now remove the brown skin of the seeds and cut them into small chunks. Mash the boiled potatoes in a bowl. Add cumin , pepper , aamchur , chilly , onion , salt , carom seed , jack fruit seeds and fried curry leaves. Now in this recipe I have used some dried curry leaves and fried them in one tbs oil till they turned really crunchy. Mix everything well. 

Make a thick batter of the cornflour with a little water. Heat 3 tbs oil in a flat surface pan. Make tikki from the potato mixture and dip them into the cornflour batter and then roll them over the bread crumb. Shallow fry the tikkis (both the sides until golden brown). Serve them hot with your favorite chutney.

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Sweetcorn Potato Nuggets

This is the first nugget that I had made in my earlier days of cooking. But I forgot completely about this recipe until today, when I saw the pictures of the nuggets in my album. Though its a very easy recipe , but you will have to be careful as the nuggets are made up of cheese and when you deep fry cheese , they generally tend to burst a lot. So a little tricky nuggets , I will say.

Ingredient :

1. Potato- 3
2. Sweetcorn- 1 cup
3. Cheese (shredded)- 1 cup
4. Black pepper powder- 1 tbs
5. Salt to taste
6. Cornflour- 3 large tbs
7. Breadcrumbs- 2 cup
8. Oil for deep frying
9. Green chilly (chopped)- 2

Procedure :

Boil the potato and sweetcorn. Peel the skin of the potato and mash them in a large bowl. Add the sweetcorn and salt , pepper , green chilly , cheese and mix well. Add little water to the cornflour to make a thick batter. Heat oil in a kadhayi for deep frying. Make small tikkis from the potato mixture and dip them into the cornflour batter well. Then roll them over breadcrumbs. Fry them in oil until they turn golden brown in color. Keep them on paper napkin to remove excess oil. Serve the nuggets hot with tomato ketch up.

Potato- Carrot Tikki

Tikkis are the spicy...sweet and sour pattis made up from some vegetables in North India. The tikki itself is not that spicy , but the chutney that we use with it makes it delicious. Mainly you will hear about the aloo ki tikki in the shops which are made up of potato stuffed with peas and some other things. Here I have tried a different tikki , a tikki made up of potato and carrot.

Ingredients :

1. Potato- 3
2. Carrot- 3
3. Salt to taste
4. Aamchur powder- 1 tsp
5. Roasted cumin powder- 1 tbs
6. Green chilly- 4
7. Black pepper powder- 1 tsp
8. Hing (asafoetida)- 1/2 tsp
9. Arrowroot- 2 tbs
10. Oil

For the chutney :


1. Curd (mixed with a little water)- 3 tbs
2. Tamarind pulp- 2 tbs
3. Cumin seeds- 1 tsp
4. Sugar- 4 tsp


Procedure :

First boil the potatoes and the carrots. Peel their skins and mash them in a large bowl. Add chopped chillies , salt , aamchur , 1 tsp cumin powder , pepper , hing and arrowroot. Mix everything well. Now form small pattis from the mixture and keep them aside. 

Heat 3 tbs oil in a flat surface non stick pan. When the oil is a little hot , add the pattis to it. Fry them over low flame until they turn dark brown. Change the side of the pattis and fry them again. Now to fry the tikkis you will have to use enough oil otherwise they will not turn out well. The arrowroot will make the tikkis crunchy. Keep the tikkis on paper napkin to remove excess oil.

In another pan add cumin seeds and heat it. When the cumin seeds start spluttering , add little water to it. Then add the tamarind pulp and 1 glass of water. Add the sugar to it and bring it to boil. Remove it from the gas when it thickens.

Now Serve the tikkis with curd and the tamarind chutney. Sprinkle the remaining roasted cumin powder on the tikkis.

You can have a look at the other tikki recipes of mine :
 Chicken tikki
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Sweet Jackfruit Nuggets

As the name suggests , this nugget is a crunchy and deep fried one. But the twist is  that its a sweet preparation!! A packet of jack fruit was lying in my refrigerator from a long time. Finally I thought of eating them yesterday and started de seeding and chopping them. Suddenly an idea came to my mind...why not make some sweet from this juicy fruit.......and then I came up with these Sweet Jackfruit Nuggets.

Ingredients :

1. Jackfruit- 1 cup
2. Milkmaid- 1 tsp
3. Salt a pinch
4. Coconut milk- 2 large tbs
5. All purpose flour (maida)- 3 large tbs
6. Arrowroot- 2 tsp
7. Cornflour- 3 tbs
8. Bread crumb- 1 cup
9. Oil to deep fry


Procedure :

First chop the jackfruit into small cubes. In a large bowl add chopped jackfruit , maida , arrowroot , coconut milk , salt and milkmaid. Mix them well. The milkmaid will form a sticky mixture with maida and arrowroot. Now make small balls from this mixture and keep it aside.

Heat oil in a deep bottom pan. Mix very little water to the cornflour to make a thick batter. Dip the jackfruit balls in the cornflour mixture and then roll them on the bread crumbs. Deep fry them on medium heat until they turn golden brown. Keep them on a paper napkin to remove excess oil. Serve it hot.

Tips: My husband tried them with chilly sauce and they tasted really awesome.

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Broccoli Stuffed Potato Balls

After taking a few days break I am back :)......though in these days I did not stop experimenting with food. And here I share the recipe of a very healthy stuffed potato dish for you.

Ingredients :

1. Potato- 2 large

2. Kasuri methi leaf- 2 tsp
3. Salt to taste
4. Black pepper powder- 1 tsp
5. Green chilly- 2
6. Broccoli- 1/2 cup
7. Garlic- 4 cloves
8. Cheese- 2 cubes
9. Tomato- 2 medium
10. Dark soy sauce- 1 tsp
11. Olive oil- 1/4 tsp

12. Oil for deep frying

13. Egg (beaten)- 1

14. Bread crumb- 1 1/2 cup

Procedure :

Boil the potatoes in cooker until one whistle. Peel the skin and keep them aside. In a large mixing bowl add the potatoes , thinly chopped chilly , salt , kasuri methi and 1/2 tsp pepper. Mash it well and keep it aside.

In a bowl take some water and add broccoli , garlic , a pinch of salt and let it boil for 4 to 5 minutes. Take the broccoli and garlic in a bowl and mash them properly. Add one cube of cheese and little salt , pepper to it. Mix the whole thing well and keep it aside.

Meanwhile add the soy sauce , little salt and olive oil in a bowl. Cut the tomatoes into halves. Marinate the tomatoes in this mixture for 15 to 20 minutes.

Take small portion of the potato mixture in hand and make a bowl shape. Stuff the broccoli mixture into it and close it. Make small tikki shape. Now dip the tikkis into the beaten egg and then roll into the bread crumb. Heat oil in a kadhayi and deep fry the tikkis. After they turn golden brown in color , take them out and keep on a napkin to remove excess oil.

Place the marinated tomatoes on the grill rack of the microwave. Make four pieces of the remaining cheese cube and place each piece on top of the tomatoes. Grill the tomatoes for 5 to 6 minutes until the cheese melts.

Serve the tomato with the potato balls.

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Chicken Tikki

A non-veg tikki for all the tikki lovers.

Ingredients :

1. Chicken (boneless)- 1 cup
2. Onion(finely chopped)- 1 small
3. Green chilly (chopped)- 2
4. Garlic (finely chopped and crushed)- 3 to 4 cloves
5. Bread crumb
6. Potato (boiled and mashed)- 2 medium
7. Black pepper powder- 1 tsp
8. Jeera (cumin) powder- 1 tsp
9. Salt to taste
10. Vinegar- 1 tbs
11. Curd- 2 tbs
12. Mustard sauce- 1 tsp
13. Cornflour- 4 to 5 tsp
14. Carrot (finely chopped)- 1
15. Oil

Procedure : 

First fry the chicken pieces in 1 tsp oil till they turn brownish. Now mash them properly. Fry onion, green chilly and garlic till onion turns translucent. Add mashed chicken, vinegar, pepper, salt, jeera powder and 3 tbs bread crumb to it. Cook for 5 minutes. Keep it aside. Now mash boiled potato, salt and add cornflour to it. Mix well this mixture. Now make medium size balls of the potato mixture and fill them with the chicken stuffing. Cover the stuffing properly and press the balls gently to make a flat surface. Heat 3 to 4 tbs oil in a flat surface pan and add the tikkis one by one to it. Fry them over low flame for 5 to 8 minutes till the side turns dark brown. Turn the other side and fry again. When done, remove them and keep on paper napkin to remove excess oil.

Now mix curd and mustard sauce properly and put it on top of the chicken tikki. Put some tomato ketchup sauce and some of the chopped carrot, onion. Serve hot.