Check more sabudana recipes, vrat wale paneer, and vrat wale aloo recipe.
Paneer aloo sabudana tikki
Tikki or cutlets are small, round, spiced patties made using potatoes, lentils, or grains. This popular Indian street food can be served as a snack, appetizer, or side for any meal. Sabudana tikki is a healthier pan-fried version of sabudana vada and is best served with spicy farali green chutney. You can also cook this tikki like sabudana appe. Paneer, aloo (potato), and sabudana can be consumed on fasting and vrat days, such as Navratri, Ekadashi, Karwa Chauth, etc. So I have made these simple patties (cutlets) using the same ingredients that can be consumed on Upvas days. Sago cutlets are so tasty and filling that you can prepare them on other days too for lunchbox, use as patties for sandwiches, burger buns, or even as an evening snack with chai or disco coffee.
Check out Navratri recipes, Indian vrat recipes, and easy paneer recipes.
Ingredients
To make sabudana tikki with aloo and paneer, you will needSabudana: sago or tapioca pearls (any size)Potato: boiled and mashedPaneer: GratedPeanuts: Adds nice aroma and crunchOther ingredients: green chilies, ginger, cilantro, and lemon juice for flavor. Farali spicy green chutney for sabudana vada and sabudana tikkiTo make this vrat wale chutney, you will need coconut, mint (pudina), coriander leaves, green chilies, and lemon juice. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Wash and soak 1 cup of sabudana in 1 cup of water for 2 hours or overnight. Drain any excess water. In a large bowl, add soaked sabudana, mashed potatoes, ginger, green chilies, coriander leaves, roasted and crushed peanuts, lemon juice, salt, and grated paneer, and mix well until everything comes together. Take a portion of the mixture and shape it into medium-thick patties (discs). Heat oil in a pan for shallow frying. Once hot, place the tikkis and fry them on medium heat on both sides until they become crispy and golden brown. Serve with green chutney and enjoy.
To make vrat wale chutney
To a mixie jar, add coconut, coriander, mint, green chilies, salt, and lemon juice with very little water and grind to a thick and smooth paste.
Tips
Adjust all ingredients to taste. The time it takes to cook the patties depends on how thick or thin they are. Don’t be in a rush. Always cook the cutlet on medium flame and use oil as needed. If preparing on Navratri and fasting days, add sendha namak instead of salt. You can also make the tikki mixture, shape them ahead of time, and store them in the refrigerator for 2-5 days. Cook as and when needed and serve. Cooked Leftover sago cutlets can also be stored in the refrigerator. Reheat in a pan until they become crisp again, then serve.
More sabudana recipes
Recipe card
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