Sabudana , Beetroot Tikki

Sabudana , Beetroot Tikki - Plattershare - Recipes, food stories and food lovers
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.
4.30 from 7 votes
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Prep Time4 hours 20 minutes
Cook Time35 minutes
Total Time4 hours 55 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 2 cup Sabudana
  • 2 large Potato boiled
  • 1 large Beetroot
  • to Salt sendha
  • 2 tbsp Green Chillies chopped
  • 2 tbsp Coriander chopped
  • 1 tsp Red Chili Powder
  • 1 tsp Dry Mango Powder dry
  • 1 tsp Lemon Juice
  • 1/2 cup Peanuts crushed
  • 2 tbsp Makhana powdered
  • 1 tsp Cumin
  • 1 tbsp Desi Ghee
  • Oil for frying


  • 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,
  • 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.
  • 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.
  • Heat the oil reduce the flame on medium hot, Fry the vada till golden and crisp. Serve hot with green chutney.
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4.30 from 7 votes

Hem Lata Srivastava
Hem Lata Srivastava

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