Search Recipes

Recipe of Sabudana Vada | How to make Sabudana Aloo Tikki

Vama Dattani | Saturday, May 24, 2014 | |
Sabudana vada is a traditional maharashtrian dish. It is extremely popular in Gujarat and Maharashtra during the Navratri Festival. It is a great dish to make during Vrat/Fasting. These tikkis are made from tapioca pearls, mashed potatoes and peanut powder. They are crispy from outside but melt when you put them in your mouth. Just like Farali Pattice, Arrowroot flour (or Tapkir) is used to bind the vadas. Make sure you try out my chutneys (Tamarind Dates and Spicy Peanuts Chutney) with these vadas. So lets proceed step by step.

Wash and soak the Sabudana overnight or minimum of 4-5 hours.

Boil the potatoes in pressure cooker for 3 whistles. Allow them to cool and peel the skin.
 
Mash the potatoes very nicely with the help of masher so that there are no lumps.
 
In a grinder, coarsely grind about 1/2 cup of peanuts to a powder like shown below.
 
Our ingredients are almost ready. In addition to Sabudana, mashed potatoes and grounded peanut powder you will require some spices including red chilli powder, salt, garam masala, lemon juice, green chillies, ginger, sugar, coriander leaves and Tapkir (Arrowroot flour) for binding.
 
Now grind the green chillies and ginger to a fine paste.
 
Take all the ingredients in a bowl including Sabudana, mashed potatoes, peanut powder, sugar, salt, lemon juice, coriander leaves, red chilli powder, garam masala and ginger chilli paste.
 
Mix all the ingredients well with the help of hand and make a fine soft dough. Taste the mixture and if any spices are less this is the time to top up. Add 2 tablespoons of Tapkir flour and nicely bind the dough.
 
Take a portion of mixture in your hand shape them into round vadas or flatten the mixture and make the shape of tikki. I have made shape of tikkis because it looks more attractive then vadas.
 
Do this till all the mixture is utilized.

Heat oil for frying in a deep bottom pan. Let the oil become very hot now on a medium flame add the vadas/tikkis.
 
Fry the tikkis till golden brown and crispy.
 
Drain the Sabudana Tikkis on kitchen towel to remove excess oil.
 
Sabudana Vada/Tikkis are ready serve hot with Spicy Peanut Chutney and Khajur Imli Chutney.
 
 
RECIPE OF SABUDANA VADA
Fried Tikkis (Patties) made with tapioca pearls, peanuts, mashed potatoes and Indian spices.
By Vama
PREP TIME:30 Minutes COOK TIME:30 Minutes TOTAL TIME:60 Minutes

INGREDIENTS
  • 1 kg Potatoes
  • 100 gms Sabudana
  • 1/2 cup Peanuts
  • 1 tablespoon Garam Masala
  • 1/2 tablespoon Red Chilli Powder
  • 1 tablespoon Sugar
  • 1 tablespoon Lemon Juice
  • 2-3 Green Chillies
  • 1/2 inch Ginger
  • Salt To Taste
  • Handful Coriander Leaves
  • 2 tablespoon Tapkir Flour
INSTRUCTIONS
  1. Wash and soak the Sabudana overnight or minimum of 4-5 hours.
  2. Boil the potatoes in pressure cooker for 3 whistles.
  3. Allow the potatoes to cool and peel the skin.
  4. Mash the potatoes very nicely with the help of masher so that there are no lumps.
  5. In a grinder coarsely grind the peanut powder.
  6. Also Grind the green chillies and ginger to a fine paste.
  7. In a bowl add the mashed potatoes, coarsely grounded peanut powder, sugar, salt, lemon juice, Sabudana, coriander leaves, red chilli powder, garam masala and ginger chilli paste.
  8. Mix all the ingredients well with the help of hand and make a fine soft dough. Taste the mixture and if any spices are less this is the time to top up. Add 2 tablespoons of Tapkir flour and nicely bind the dough.
  9. Take a portion of mixture in your hand shape them into round vadas or flatten the mixture and make the shape of tikki.
  10. Do this till all the mixture is utilized.
  11. Heat oil in a deep bottom pan. Let the oil become very hot & now on a medium flame add the vadas/tikkis.
  12. Fry the tikkis till golden brown and crispy.
  13. Drain the Sabudana Tikkis on kitchen towel to remove excess oil.
  14. Sabudana Vada/Tikkis are ready serve hot with Spicy Peanut Chutney and Khajur Imli Chutney.


No comments:

Post a Comment