Healthy Beetroot Sabudana Tikki Recipe (Fasting-Friendly)
4 hours 55 minutes
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About Healthy Beetroot Sabudana Tikki Recipe (Fasting-Friendly)
Give your traditional Sabudana Vada a vibrant and nutritious upgrade with this delicious Beetroot Sabudana Tikki recipe! This twist on a fasting favorite combines the familiar textures of sago pearls and potatoes with the added health benefits and beautiful color of beetroot. It's a delightful snack or festive treat that's both satisfying and wholesome.I've added a touch of my own personal flair by incorporating beetroot into the classic mix. This simple addition elevates the flavor profile and creates a stunningly colorful tikki that's sure to impress. The result is a crispy, flavorful patty that's perfect for any occasion, especially during fasting periods.Whether you're looking for a healthy snack or a unique dish for a special occasion, this Beetroot Sabudana Tikki recipe is a delicious and nutritious choice that the whole family will enjoy.
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Recipe Time & More
Prep4 hours 20 minutes
Cook35 minutes
Total4 hours 55 minutes
Ingredients
Sabudana Preparation
- 2 cup Tapioca Pearl rinse thoroughly and soak in water for at least 4 hours, tapioca pearls, or until soft.
Spices and Flavorings
- 1 tsp Cumin Seeds jeera
- 1/2 tsp Rock Salt rock salt (optional, traditional for fasting)
- 2 tbsp Chilies finely chopped, green
- 2 tbsp Coriander dhania, finely chopped
- 1 tsp Chili Powder red
- 1 tsp Mango Powder amchur, dry
- 1 tsp Lemon Juice
Instructions
Prepare the Beetroot and Potatoes
- Wash and soak the sabudana for at least 4 hours. Boil the beetroot for 15-20 minutes until tender. Peel, and grate the beetroot and potatoes.
Sauté the Beetroot
- Heat the ghee in a pan over medium heat. Add cumin seeds and sauté until they crackle. Add the grated beetroot and sauté for 5-7 minutes, stirring continuously, until most of the moisture evaporates. Set aside to cool.
Combine Ingredients and Form Tikkis
- In a large bowl, gently combine the soaked sabudana, grated potatoes, sautéed beetroot, salt, green chilies, coriander, red chili powder, dry mango powder, lemon juice, crushed peanuts, and powdered fox nuts. Mix well until everything is evenly combined. Shape the mixture into small, flat tikkis.
Fry the Tikkis
- Heat oil in a large pan over medium heat. Carefully place the tikkis in the hot oil and fry until they are golden brown and crispy on both sides. Reduce heat as needed to prevent burning.
Serve
- Serve the hot Beetroot Sabudana Tikkis immediately. Garnish with fresh coriander and enjoy with your favorite chutney.
Recipe Notes
Expert Tips for Perfect Beetroot Sabudana Tikkis
- For extra flavor, add a pinch of asafoetida (hing) while sautéing the beetroot.
- Don't over-fry the tikkis, or they'll become hard. Fry them until they are golden brown and crispy.
- If the mixture is too wet, add a little more powdered fox nuts to help bind the tikkis.
- Adjust the amount of spices according to your preference.
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Recipe Nutrition
Calories: 273kcalCarbohydrates: 9gProtein: 4gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 100mgFiber: 2gSugar: 2g
Hem Lata Srivastava
Articles: 200
6 Comments
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Looks so delectable! Thanks for posting.
Such a flavorful dish! Can’t wait to taste it.
Such an enticing dish! Thanks for the recipe.
This looks so appetizing! Thank you.
What a delicious and delectable recipe.
Two of the healthiest ingredients…. Superb, HemLata