Sunday, November 27, 2011

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


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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