The entire month of Sawan is significant for the devotees of Lord Shiva and Goddess Parvati. They throng the temples with their prayers and offerings, especially on the Mondays - referred to as Sawan Somvar. Many devotees observe ritualist fast on the first Somvar of Sawan or a string of 16 Mondays back-to-back (Solah Somvar ka vrat).
A light dish made with sago or sabudana, spiced lightly. It
is mostly eaten during the festival of Navaratri or Janmashtami when people are
fasting. Sabudana Khichdi is one of the main fasting dishes from western India,
especially from the regions of Maharashtra, Gujarat and Rajasthan.
A delicious hot and crispy snack for the festive season or
fasting season of Navratri. These sabudana tikkis are made of mashed potatoes
along with cashews for some crunch and green chillies for a bit of spice. To
make it suitable to consume during the fast, sendha namak (rock salt) has been
used.
However, you can replace it with normal salt if making on
regular days. You can pair this up with a hot cup of tea and enjoy it as an
evening snack.
INGREDIENTS FOR SABUDANA KI TIKKI
▢ ½ cup sabudana
(tapioca pearls or sago)
▢ 1
large potato or 130 grams potato – boiled,
peeled and mashed
▢ ½ teaspoon chopped green chilies or 1 green chili
▢ 10
to 12 cashews – chopped or 4 tablespoon chopped
cashews or 2 tablespoon roasted peanuts, coarsely crushed
▢ ½ tablespoon chopped raisins or 8 to 9 raisins – chopped
▢ ½ teaspoon cumin powder
▢ ¼ teaspoon dry mango powder (amchur) or add as per taste
▢ 1
tablespoon rock salt – edible and food grade, (sendha
namak), add as required
▢ 3
to 4 tablespoons peanut oil – for pan
frying
1. SAWANSPECIAL: YUMMY SABUDANA KHICHDI RECIPE
2. SAWANSPECIAL: MAKE YUMMY SABUDANA KHEER RECIPE
PROCESS TO MAKE SABUDANA KI TIKKI
Preparation
1. Rinse
and then soak the sabudana pearls in water for 5 to 6 hours or overnight.
Depending on the quality of sabudana you can even soak for 2 to 3 hours.
2. When
properly soaked, the sabudana, should get mashed when pressed. If you feel some
hardness in the center, then soak for some more time.
3. Then
drain the soaked sabudana pearls very well in a strainer.
4. Boil
or steam 1 large potato in a pressure cooker, steamer or microwave oven.
5. The potato has to be well cooked. Drain all the water from the boiled potato.
Making Sago Mixture
1. Peel
and mash it very well in a bowl. Let the mashed potatoes become cool at room
temperature.
2. Later
add the sabudana, chopped green chillies, chopped cashews and raisins to the
mashed potatoes.
3. Add
cumin powder, dry mango powder. Also add rock salt (sendha namak) as required.
You can also use roasted and slightly crushed peanuts instead of cashews.
4. Mix
very well.
5. Then
form flat patties from the mixture. Keep the width of the patties to ⅓ inch as when
cooking they cook quickly from outside.
6. If you make thick tikkis, then the outsides become golden, but the center will feel raw. Since we are pan frying the sabudana tikki and not deep frying.
Pan-Frying Sabudana Tikki
1. Heat
2 tablespoons peanut oil in a skillet or frying pan. Place 4 to 5 sabudana
tikki in the pan and Fry them on medium heat.
2. When
the base is lightly browned, flip and pan fry the other side. Flip again with a
spatula when the second side is golden and crisp.
3. Flip
a couple of times more till they are crisp and golden from both sides. If required,
you can add 1 to 2 tablespoons more oil.
4. Place the fried sabudana cutlet on kitchen paper towels. Fry the remaining batch in the same way adding 1 to 2 tablespoons more oil.
Serve sabudana tikki hot or warm with fasting a satvik
green chutney or coconut chutney. You can also serve sabudana cutlet with curd
(yogurt) sweetened with some sugar.
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