Stuffed Sabudana Tikki - Vrat / Fasting Recipe

Stuffed Sabudana Tikki is delicious and nice recipe for fasting or vrat. Sabudana also called sago is usually made during fasting or vrat like Janmashtami, Navratri, Shivratri, etc. In this recipe Sabudana, along with potatoes, peanuts, desiccated coconut and other spices are used to make a delicious stuffed vada or balls. You can use eat Sabudana Tikki with dahi (curd) or chutney. 

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INGREDIENTS:

For Outer Layer:

1/2 Cup Sabudana (Sago)

1 Cup Boiled and Mashed Potatoes (approx 2 medium sized potatoes)

Salt to taste

For Stuffing:

1/4 Cup Boiled & Mashed Potatoes (about 1/2 potato)

1-2 finely chopped green chillies

2 Tbsp finely chopped coriander leaves

2 Tbsp desiccated coconut (alternatively take fresh grated coconut)

2 Tbsp coarsely ground unsalted peanuts

1 Tbsp powdered sugar

1/2 Tsp powdered fennel seeds (sauf)

1/2 Tsp cumin seeds

1 Tsp lemon juice

Little salt

Oil for greasing

2-3 Tbsp Oil for shallow frying 

12-15 raisins

SERVES: Makes 6 medium size Stuffed Sabudana Tikki

PREPARATION TIME: 15 Min

COOKING TIME: 15 Min

TOTAL TIME: 30 Min

* 1 CUP = 240 ML

METHOD:

Making Outer Layer:

1. Wash and clean Sabudana (Sago) 2-3 times and then soak it covered for 5-6 hours.

2. After 5-6 hours Sabudana will enlarge in size and become soft.

3. In a bowl mix Sabudana and add Boiled and Mashed Potatoes and Salt to taste.

4. Tikki outer layer is ready!

Making Stuffing:

1. In a bowl take Boiled & Mashed Potatoes, finely chopped green chillies, finely chopped coriander leaves, desiccated coconut, coarsely ground unsalted peanuts, powdered sugar, powdered fennel seeds (sauf), cumin seeds, lemon juice, and little salt. Mix well

2. Stuffing mixture is ready!

Making Stuffed Sabudana Tikki:

1. Divide outer layer mixture in 6 equal portions using greased hands and shape it in round shape balls.

2. Divide the stuffing mixture also in 6 equal portions using greased hands and shape it in round ball shape.

3. Now flatten the outer layer and put the stuffing in between. 

4. Put 2 raisins in centre of each tikki and then seal the tikki by lifting from sides and shape it in ball shape again.

5. Prepare all tikki in same way.

6. Take 2-3 tbsp oil in a pan to shallow fry the tikki.

7. Fry tikki on low-med flame in batches of 2-3 till golden in colour. 

8. Turn over the tikki intermittently. 

9. Once done take it out on paper napkin and serve hot! You can also serve it with Curd and Chutney as chaat!

TIPS:

1. You may use raisin or any other dry fruit for stuffing.

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