Baked Sabudana Tikki
50 minutes
7 reads
About Baked Sabudana Tikki
Crispy-on-the-outside, soft-in-the-centre sabudana tikkis made with soaked tapioca pearls, potato and roasted peanuts, baked until lightly golden.A simple Navratri vrat snack that gives you the familiar sabudana tikki experience without deep frying.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Tikki
- 1 cup Sabudana Soaked, drained and softened
- 1 cup Potato Boiled, peeled and mashed
- 1/2 cup Peanuts Roasted and coarsely crushed
- 1/2 tsp Cumin Jeera
- 1 Green Chilli Finely chopped, optional
- 1 tbsp Coriander Leaves Finely chopped
- 1/4 tsp Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
- 1 tbsp Ghee For brushing
Instructions
Prepare the Mixture
- Preheat the oven to 200°C. Line a baking tray with parchment paper and lightly grease it with a little ghee.
- Add the soaked and well-drained sabudana, mashed potato, roasted crushed peanuts, cumin, green chilli, coriander leaves, black pepper and sendha namak to a mixing bowl.
- Mix thoroughly until the ingredients come together into a firm mixture. If the mixture feels wet or loose, let it rest for 5–10 minutes before shaping rather than adding extra flour.
- Divide the mixture into 8 portions. Shape each portion into a small, slightly flattened tikki. Keep them about 1 cm thick so they cook through without drying out.
Bake the Tikkis
- Arrange the tikkis on the prepared tray with a little space between them. Brush or lightly drizzle the tops with ghee.
- Bake at 200°C for 10–12 minutes. Carefully flip the tikkis, brush the second side lightly with ghee and bake for another 6–8 minutes until both sides are lightly golden and crisp at the edges.
- Remove from the oven and let the tikkis rest for 2–3 minutes before serving. They will firm up slightly as they cool.
Recipe Notes
Make-Ahead Tip
Soak the sabudana and boil the potatoes ahead of time. The tikki mixture can also be prepared a few hours ahead and kept covered in the refrigerator. Bring it out shortly before shaping.Office Tiffin Tip
Let the tikkis cool for a few minutes before packing them. Pack them in a container lined with a paper towel so excess moisture does not soften the crust. They are best eaten the same day.Quick Swap
If you do not want to use an oven, these tikkis can be cooked on a lightly greased non-stick or cast-iron pan over medium-low heat until golden on both sides.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Recipe Tip
Properly drained sabudana is essential. If the soaked sabudana contains excess water, the mixture can become too soft and the tikkis may break. The mixture should hold its shape when pressed into a tikki. Do not add regular flour or breadcrumbs to fix a wet mixture, as these are not part of a strict vrat recipe.Related Posts You May Like
Recipe Nutrition
Calories: 611kcalCarbohydrates: 85gProtein: 12gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 19mgSodium: 502mgPotassium: 724mgFiber: 11gSugar: 2gVitamin A: 22IUVitamin C: 26mgCalcium: 56mgIron: 3mg
