Sabudana Tikki Chaat is an innovative twist on a conventional fasting deal with. This dish features crisp, golden sabudana tikkis (patties) crowned with candy and tangy yogurt, zesty chutneys, and a sprinkling of chaat masala. The combination of smooth, well-soaked sabudana with mashed potatoes and aromatic spices creates an irresistible texture and flavor profile with a view to have you ever coming again for greater.
Ingredients
For the Sabudana Tikkis:
- 1 cup Sabudana (sago/tapioca pearls)
- 2 medium boiled potatoes
- 1/4 cup roasted peanut powder
- 1 green chilli: Finely chopped
- 1/2 teaspoon roasted cumin powder (jeera powder)
- half of to 1 teaspoon red chilli powder
- 1/2 teaspoon amchur (dry mango) powder
- Salt: To flavor
- 1 tablespoon clean coriander leaves (cilantro): Finely chopped
- Oil: For shallow frying
For the Chaat Toppings:
- half cup sweetened yogurt
- 2–3 tablespoons green chutney: Freshly blended with coriander, mint, green chilli, and lemon juice
- 2 tablespoons tamarind chutney: For a sweet tart taste
- A pinch of chaat masala
- Finely chopped onions
- A handful of pomegranate seeds
- A small handful of crunchy sev (chickpea flour noodles)
Instructions
- Prepare a mixture of Sabudana:
- Soaking: Start by soaking the sabudana in water until at least 4-6 hours (or overnight) is soft. Drain them well to remove any excess moisture.
- Mix: In a large bowl, combine drained sabudana, mashed boiled potatoes, roasted peanut powder, chopped green chilli, roasted cumin powder, red chilli powder, amchur powder and salt. Stir in fresh coriander leaves. Mix until all the spices and ingredients are well integrated.
- Form Tikkis:
- Divide your mixture into equal parts. With a clean hand, shape each piece in a flat, circular patty. Aim for the thickness to ensure the same cooking.
- Cook the Tikkis:
- Heat the nonstick pan on medium heat and add one tablespoon of oil. Place the patty gently on the pan.
- Cook each patty for about 3-4 minutes until one side is golden and crisp. Carefully flip and cook the other side until evenly crisp and slightly browned.
- Remove the patty from the pan and drain them on a paper towel.
- Assemble :
- Arrange a warm, crispy tikkis on a serving plate. Sprinkle the sweet yogurt generously on the tikki. Spoon on the layer of green sauce and tamarind sauce.
- To enhance the flavors, sprinkle the spices . For added crunch and brightness, garnish with chopped onions, pomegranate seeds and a handful of sauce if desired.
- Serve and enjoy:
- Immediately serve your Sabudana tikki chaat while the patty are still warm.
- Pair a cup of spice chai or your favorite drink for snacks or a lighter meal.
Bonus Tip:
Replace Sendha Namak (Himalayan Pink Salt) in place of regular salt in fasts (Vrat).
