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Tanika Mondal's avatarTanika Mondal

Golden Sabudana & Sweet Potato Tikki

The sabudana and sweet potato tikkis are absolute winners if you are looking for tasty Navratri vrat snacks recipes. Swap out the regular white potatoes for sweet potatoes for a beautiful golden hue and add a subtle, natural sweetness that pairs perfectly with the spicy and sour notes of the dish.
Whether you are looking for that classic, ghee-glistening crispness or an oil-free, guilt-free crunch, we’ve got you covered. Here is exactly how to nail this recipe using your appliance of choice.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Snack
Cuisine: Indian
Calories: -150
Ingredients Method

Ingredients
  

  • 1 Cup Sabudana (Tapioca Pearls) Wash and soak for 4 Hours
  • 500 gm Potatoes Boiled and mashed
  • 1 Cup Roasted Peanuts Finely Crushed
  • 5 sticks Coriander leaves finely chopped
  • 1 ½ tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Black pepper powder
  • 2 tbsp Lemon juice
  • Rock Salt (sendha namak) as per taste
  • ½ tsp Ginger paste
  • 2 Green chillies

Method
 

Early Preparation
  1. Wash and soak the Sabudana for 4 hours in water at room temperature. The water should run clear when washing the sabudana to remove the excess starch.. When the sabudana pearls turn soft, drain the water through a strainer. Spread them on a large platter and allow them to dry under the fan for 5-10 minutes.
  2. Grind 1/2 cup roasted peanuts to coarse powder. Crush the rest of the peanuts to small bits for the extra crunch.
Making the Tikkis
  1. Add sabudana, mashed sweet potatoes, dry spices, green chillies, ginger, and coriander leaves in a large bowl.
  2. Sprinkle sendha namak as per taste and mix well. Now add the grounded peanuts gradually to tighten the tikki dough. Add the half cup peanuts and mix well.
  3. Finally, pour the lemon juice and mix evenly for the rich tart.
  4. Grease the palm with a few drops of groundnut oil. Divide the dough in 1 inch balls of equal sizes. Roll each portion with the palms to form smooth balls. Press the balls with the palm softly to flatten the rounded tikkis to 1/2 inch thickness.
How to Fry the Sabudana Sweet Potato Tikkis
    Method 1 - Pan Fry on the Induction Cooktop
    1. Preheat: Heat the dosa tawa or a frying pan at 1000-1300W for 1 minute.
    2. Grease the Pan: Brush oil or ghee on the pan.
    3. Sear the Tikkis: Place the tikkis on the pan at least 1 1/2 inches away. Cover with a lid and allow the tikkis to cook at 800W for 3-4 minutes.
    4. Flip and Fry: Flip the tikkis and set the temperature to 500W. Cover and fry for 3-4 minutes.
    Method 2 - Guilt-Free Roasting on an Air Fryer
    1. (Preheat): Preheat your air fryer to 180°C (350°F) for 3 to 5 minutes. This initial burst of heat ensures the tikkis hold their shape immediately.
    2. (The Prep): Lightly grease the air fryer basket. Arrange the tikkis in a single layer with a little breathing room between them. Crucial Tip: Lightly brush the tops of the tikkis with a thin layer of melted ghee or oil. Raw sabudana starch needs a tiny bit of fat to bloom and pop.
    3. (Air Fry): Bake the tikkis in the air fryer at 180°C for 10 to 12 minutes.
    4. (Flip to Crisp): Carefully flip the tikkis. Increase the temperature to 200°C (400°F) and air fry for an additional 4 to 6 minutes until they turn into a blistering, shatteringly crisp golden-brown. Let them rest for 2 minutes outside the basket to completely firm up before serving.
    5. The tikkis are ready for serving with your evening tea after a long day of fasting.
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