Crispy Potato Sago Tikki: A Delicious Indian Snack (Vegan & Gluten-Free Adaptable)
2 hours 10 minutes
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About Crispy Potato Sago Tikki: A Delicious Indian Snack (Vegan & Gluten-Free Adaptable)
Craving a crispy, flavorful snack that's surprisingly easy to make? These Crispy Potato Sago Tikki are a delightful Indian treat, boasting a unique combination of soft potatoes and crunchy sago pearls.Aromatic ginger, green chilies, and cilantro create a savory and spicy symphony in every bite. Perfect for tea time, parties, or a light meal, these tikkis are incredibly versatile.Enjoy them with your favorite chutney or dipping sauce, and rest assured, this recipe is easily adaptable for vegan and gluten-free diets.
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Recipe Time & More
Prep2 hours
Cook10 minutes
Total2 hours 10 minutes
Ingredients
For the Tikki
- 1 cup Sago Pearls
- 2 medium Potatoes chopped
- 1/2 tsp Ginger grated
- 1 small Onion finely chopped (optional, omit for fasting)
- 2 Chilies chopped, green
- 1/4 cup Coriander chopped
- 1/2 tsp Chili Flakes red
- 1/2 tsp Chaat Masala
- 1 1/2 tsp Salt or to taste
For the Coating
- 1 cup Breadcrumb
- 1 Tbsp All-Purpose Flour (or gluten-free blend)
- Water as needed
Instructions
- Soak the sago pearls in water for 2 hours. This allows them to soften and expand.
- Boil the potatoes until tender. Drain and mash them thoroughly.
- In a large bowl, combine the soaked sago, mashed potatoes, grated ginger, chopped onion (if using), green chilies, cilantro, red chili flakes, chaat masala, and salt.
- Mix all the ingredients until well combined. Ensure the sago is evenly distributed throughout the potato mixture.
- Take a small portion of the mixture and shape it into a flat, round tikki. Repeat this process with the remaining mixture.
- In a shallow dish, prepare a thin, smooth paste by whisking together the all-purpose flour (or gluten-free blend) and water. The paste should be thick enough to coat the tikkis.
- Dip each tikki into the flour paste, ensuring it's fully coated. Then, dredge the tikki in the breadcrumbs, pressing gently to ensure they adhere.
- Heat oil in a large skillet over medium heat. You can deep-fry or shallow-fry the tikkis.
- Carefully place the coated tikkis in the hot oil. Fry them until they turn golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
- Remove the tikkis from the oil and place them on a paper towel-lined plate to drain excess oil. Serve the hot, crispy tikkis with your favorite chutney or dipping sauce.
Recipe Notes
Good To Know
- To ensure that the tikkis hold their shape and don’t fall apart while frying, drain the soaked sago thoroughly and pat it dry before mixing with the potatoes—excess moisture can cause the tikkis to break.
- For a fasting-friendly version, replace regular breadcrumbs with powdered roasted peanuts or amaranth flour (rajgira atta) for binding, keeping the tikkis crisp and vrat-compliant.
- If you prefer a smokier flavor, try shallow-frying the tikkis in ghee instead of oil; this not only enhances taste but also gives a richer, golden crust.
- Serve the tikkis with a side of sweet yogurt or tangy green chutney, garnishing with pomegranate seeds for a festive touch and a burst of freshness.
Expert Tips
- For extra crispy tikkis, you can double fry them. Fry them once at a lower temperature to cook them through, and then again at a higher temperature to crisp them up.
- Don't overcrowd the pan while frying. Frying in batches ensures even cooking and browning.
- Feel free to experiment with different spices and herbs in the tikki mixture, such as cumin, coriander, or chili flakes, to customize the flavor to your liking.
Storage Instructions
- Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a pan or oven until heated through. Avoid microwaving, as it can make them soggy.
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Recipe Nutrition
Calories: 25kcalCarbohydrates: 6gProtein: 1gSodium: 684mgFiber: 1gSugar: 1g
Abhipsa Sahoo
Articles: 17
3 Comments
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This looks so tasty! Thank you.
This looks incredible! I need to try it.
This is so tempting! Can’t wait to cook it.