SABUDANA TIKKI

SABUDANA TIKKI

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INGREDIENTS

Sabudana or sago or tapioca – ½ cup, soaked overnight or 2-3 hours depends on your sabudana type or quality
Peanuts – ¼ cup, roasted and crushed
Cashew nuts – 1 tablespoon
Raisins – 1 tablespoon
Cloves – 2
Cinnamon – a tiny piece (a size of clove)
Ginger paste or freshly grated – 1 teaspoon
Green chilies – 2, chopped finely
Salt – to taste
Yogurt – ⅓ cup
Rajgira atta (Amaranth flour) – 2 tablespoons
Oil – for deep frying pakora

INSTRUCTIONS

• Wash sabudana under running cold water till water runs clear. Soak them in enough water for 7-8 hours. Some sabudana requires only 2-3 hours soaking. So depending on type or quality of sabudana you have, soak them accordingly.
• They will get double or triple in size after soaking. Drain all the water and keep it in colander or strainer for 5-10 minutes and let the excess water drain out.
• Meanwhile dry roast the peanuts on low heat with moving them occasionally. They should be toasted and get some color.
• Remove it to a plate and let it cool. Once cool make coarse powder using grinder or mortar and pestle.
• Take cloves and cinnamon in a mortar and pestle.
• Make fine powder out of it.
• Take drained sabudana in a large bowl. Add crushed peanuts, clove- cinnamon powder, salt, ginger, green chilies, cashew nuts and raisins.
• Mix well till everything is incorporated well.
• Add yogurt.
• Stir well.
• Add rajgira atta.
• Mix well and make thick batter kind of mixture.
• Heat the oil in a pan on medium-high heat for deep frying. Check the oil is hot enough or not by dropping a small batter mixture into oil. If it comes on top immediately meaning oil is ready. If it takes few seconds to come on surface meaning oil is not hot enough.
• Once oil is hot, drop spoonful of batter using your hands into hot oil. Fry few pakora at a time.
• Don’t touch them for a minute otherwise they will break and fall apart in the oil which makes a big mess.
• After 1-2 minute, move them around to get even browning.
• Once browned and crispy from all the sides, remove it to a paper towel lined plate using slotted spoon.
• Serve then hot or warm with phalahari green chutney.

Source: http://www.spiceupthecurry.com/sabudana-pakoda- recipe/
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