Here's an easy method to make crispy Sabudana (tapioca pearl) tikkis that resemble the ones you find in the market:
Ingredients:
1 cup sabudana (tapioca pearls)
2 medium-sized boiled potatoes, mashed
1/2 cup roasted and crushed peanuts
2 green chilies, finely chopped
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/2 teaspoon chaat masala
Salt to taste
Oil for frying
Instructions:
Rinse the sabudana in water until the water runs clear. Then, soak the sabudana in enough water to cover it completely. Let it soak for about 4-5 hours or overnight.
After soaking, drain the water from the sabudana and let it sit for 15-20 minutes. It should become soft and easily breakable when pressed between your fingers.
In a mixing bowl, combine the soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin seeds, red chili powder, chaat masala, and salt. Mix well to form a uniform mixture.
Divide the mixture into small portions and shape them into round or flattened tikkis.
Heat oil in a pan or skillet over medium heat for shallow frying.
Once the oil is hot, place the tikkis gently into the pan, making sure not to overcrowd. Fry them in batches, if necessary.
Cook the tikkis on medium heat until they turn golden brown and crispy on both sides. This typically takes about 3-4 minutes per side.
Once the tikkis are cooked, remove them from the pan and place them on a paper towel to absorb any excess oil.
Repeat the frying process with the remaining tikkis.
Serve the crispy Sabudana tikkis hot with chutney or yogurt dip of your choice.
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