If you’re sick of chewy, rubbery sabudana tikkis, use these easy tips to quickly order or master this dish for your 2025 Navratri.
Sabudana tikki is a vrat-special dish that is popular even outside of the holiday season. This dish, which is soft inside and golden on the exterior, is a Navratri mainstay and a year-round favorite when served with tart green chutney. However, achieving the ideal texture is the challenging part. Tikki made in a hurry frequently turn out sticky or chewy, and occasionally they even crumble in oil. The good news? You may avoid these frequent errors with a few simple techniques. Ordering a plateful in a matter of minutes is made simple by meal delivery apps, but if you learn the technique at home, you can get street-style crispiness whenever you want.
How to Prepare Homemade Sabudana Tikki
- 250 grams of sabudana, or sago
- 100 g of peeled and cooked potatoes
- 50 grams of crushed and roasted peanuts
- 10 grams of finely sliced ginger
- 10 grams of finely chopped green chili
- 10 grams of freshly chopped coriander
- 5 grams of cumin powder
- To taste, add salt (sendha namak).
- To taste, add black pepper powder.
- 50 milliliters of Desi ghee
The steps
- Set aside the soaked sabudana after thoroughly draining it.
- Grated potato, peanuts, ginger, coriander, cumin powder, chili, salt, and pepper should all be combined.
- Shape into patties after adding the sabudana.
- Cook in ghee on a tawa till crisp and golden brown.
- Serve with your preferred chutney.
Click here for a comprehensive recipe for Sabudana Tikkis.
Six Proven Ways to Make Crispy Sabudana Tikkis
1. Properly soak the sabudana When soaking, take your time. After thoroughly washing to get rid of the starch, soak the pearls for five to six hours, or until they are plump but not mushy. It should mash without turning to paste if you press one between your fingers. By doing this, you can keep your tikkis together without them being gooey.
2. Employ Potatoes As An Organic Binder The structure and fluffy interior of sabudana tikkis are derived from boiled and mashed potatoes. Before combining, make sure the potatoes are totally dry. The patties may shatter during fried if the mash is too thin.
3. For crunch, add peanuts. There is more to roasted peanuts than merely enhancing flavor. Their crunch balances the chewiness of the sabudana. To add texture to each bite, crush them coarsely.
4. Use Wet Hands to Shape Patties Because sabudana tends to stick, shaping can become untidy. Before rolling and flattening the patties, lightly grease or moisten your palms. This little tip aids in creating even, smooth tikkis.
5. It’s crucial to fry at a medium temperature. Low heat makes the patties oily, while high heat burns the surface while leaving the inside raw. For a golden crust and a fluffy center, medium heat works best. To keep the oil temperature constant, fry only a few number at a time.
6. Serve Right Away Fresh sabudana tikkis are the best. They get less crisp after cooling. Serve them hot with curd, a zesty tomato dip, or mint chutney. You can always buy them online from your preferred food delivery app ihttps://viralposts.in/?p=36949&preview=truef it’s too late to prepare them.
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