Aloo Sabudana ki Tikki

About Aloo Sabudana ki Tikki

Ingredients

• Medium potatoes, boiled, peeled and mashed 5
• Sago (sabudana), soaked for 4 hours 4 tbsps
• Rock salt to taste
• Chaat masala 1½ tsps
• Peanuts, roasted and crushed 2 tbsps
• Sesame seeds, roasted 3 tsps
• Green chilli paste 1 tsp
• Cornflour 4 tsps
• Oil 2 tbsps
• Green chutney as required

How to Make Aloo Sabudana ki Tikki (Stepwise Photos)

Method

1. Take potatoes in a bowl, add rock salt, chaat masala, peanuts, sesame seeds, green chilli paste, sago and cornflour and mix well.
2. Divide the mixture into equal portions and shape them into balls.
3. Heat oil in a non-stick pan, add the balls and cook on medium heat, turning sides, till they are evenly browned on all sides.
4. Arrange them on a serving platter and serve hot with green chutney.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps