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# Sabudana Tikki Recipe
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| **Prep time** | 3 hr |
| **Cook time** | 20 min |
| **Total time** | 3 hr 20 min |
| **Serves** | 8 servings |
## Ingredients
* ½ sabudana / sago / tapioca
* 1 large potato *(boiled and peeled)*
* ¼ cup peanuts / groundnuts *(roasted & crushed)*
* 1 inch ginger *(finely chopped)*
* 1 green chilli *(finely chopped)*
* 2 tbsp coriander leaves *(finely chopped)*
* ¼ tsp cumin powder / jeera powder
* ½ tsp aamchur / dry mango powder
* salt to taste
* 6 tsp oil *(for roasting)*
## Instructions
1. firstly, take soaked sabudana in large mixing bowl
2. add in 1 large boiled and grated potato.
3. also add ¼ cup crushed peanuts, 1 inch ginger, 1 chilli, 2 tbsp coriander leaves, ¼ tsp cumin powder, ½ tsp aamchur and salt to taste.
4. combine, mix and mash well with your hand.
5. now prepare small flat patties.
6. roast the sabudana tikki (patties) on medium hot tawa.
7. spread few tsp of oil, for even roasting.
8. flip over once one side turns golden brown.
9. spread oil again and roast both sides to golden and crisp.
10. finally, serve sabudana tikki with tomato sauce or green chutney.
## Step-by-step
firstly, soak ½ sabudana in enough water for 3 hours or till it gets mashed up easily. depending on quality of sabudana increase or decrease the soaking time.
drain off the sabudana well in a strainer.
further transfer the soaked and drained sabudana into a large mixing bowl.
add in 1 large boiled and grated potato. i have pressure cooked potato for 2 whistles.
also add ¼ cup crushed peanuts, 1 inch ginger, 1 chilli, 2 tbsp coriander leaves, ¼ tsp cumin powder, ½ tsp aamchur and salt to taste.
combine, mix and mash well with your hand.
make sure to form a dough.
now prepare small flat patties so it gets cooked faster. if you are not able to make patties then add a tbsp of rajgira flour or corn flour to absorb moisture.
roast the sabudana tikki (patties) on medium hot tawa. you can alternatively bake (preheat and bake at 180 degree celsius for 30 minutes, flipping every 10 minutes) or deep fry sabudana tikki like done for[**sabudana vada recipe**](/recipes/sabudana-vada-recipe-sago-vada).
spread few tsp of oil, for even roasting.
flip over once one side turns golden brown.
spread oil again and roast both sides to golden and crisp.
finally, serve **sabudana tikki** with [**tomato sauce**](/recipes/tomato-sauce-recipe-tomato-ketchup) or [**green chutney**](/recipes/green-chutney-recipe-hari-chutney).
## Video
## Notes
* firstly, soak the sabudana till they are soft. some sabudana just need 2 hours of soaking. so vary accordingly.
* also prepare dough and refrigerate. pan fry tikkis when ever required.
* if you are not able to form dough then add another boiled potato or a tbso of corn flour and mash well.
* additionally, skip aamchur and lemon juice for tangy flavour.
* finally, **sabudana tikki** taste great when served hot and crispy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sabudana-tikki-recipe-sabudana-cutlet/](https://hebbarskitchen.com/sabudana-tikki-recipe-sabudana-cutlet/)
