Name: Sabudana , Beetroot Tikki
Prep time: 260 min
Cook time: 35 min
Total time: 295 min
Ingredients: 2 cup Sabudana; 2 large no. Boiled potato; 1 large Beetroot; Sendha salt to taste; 2 tbsp Chopped green chili; 2 tbsp Chopped coriander; 1 teaspoon Red chili powder; 1 teaspoon Dry mango powder; 1 teaspoon Lemon juice; 1/2 cup Crushed peanuts; 2 tbsp Powdered makhana; 1 teaspoon Cumin; 1 tbsp Ghee; Oil for frying

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Recipes

Just added a healthy ingredient in my sabudana vada and the taste is yumm, normally we make the sabudana vada in fasting days with potato, sabudana, spices, coriander, chili and peanuts. but here i gave a healthy twist and added beetroot in my sabudana vada. The taste is better than plane sabudana vada.

Prep Time 4 20

Cook Time 35

Total Time 4 55

Served AsSnacks

CuisineIndian

Servings

Ingredients

Instructions

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Wash and soak the sabudana for 4 hours. Peel wash and cut into two the beetroot then boil it for 15 minutes, Cool and grate the beet. Peel and grate the potato,
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Heat the ghee in a pan add cumin as they crackle add boiled and grated beetroot stir continuously and Cook until the extra water evaporates. cool it.
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Now mix soaked sabudana, potato, salt, beetroot, coriander, chili, red chili, lemon juice, dry mango powder, peanuts and powdered makhana, Mix well and make the tikki with the mixture.
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Heat the oil reduce the flame on medium hot, Fry the vada till golden and crisp. Serve hot with green chutney.