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Navratri special: Sabudana aaloo tikki in 7 easy steps

With the on-start of the auspicious festival of Navratri today, the preparations for the holy festivals are already in full swing and people will be fasting for the next nine days.

India TV Lifestyle Desk, New Delhi [ Updated: March 28, 2017 11:04 IST ]
Navratri special: Sabudana aaloo tikki in 7 easy steps
Navratri special: Sabudana aaloo tikki in 7 easy steps

With the on-start of the auspicious festival of Navratri today, the preparations for the holy festivals are already in full swing and people will be fasting for the next nine days.

Fasting during Navratri isn’t an easy task, at all as it takes a lot of patience and courage to give up all your much-loved delicacies. In fact, many of you must be thinking to budge in to their favourite food one last time.

And once the fasts begin, you start craving helplessly for those delicious snacks even more. That is the time when all you want is that your fasts get over quickly.

But relax; there are several quintessential dishes which you can relish during your vrat.

From yummy vrat wale aaloo ki sabzi to sabudana kheer, kuttu ke aate ke pakode and several other food items, there are plenty of yummy and mouth-watering dishes which can make you Navratri much more enjoyable.

And we have bought you a simple recipe of appetizing sabudana aaloo tikki.

Ingredients:  

Sabudana, one large boiled potato, chopped green chilli, chopped cashews and raisins, cumin (jeera) powder, dry mango (aamchur) powder, rock salt (sendha namak), peanut oil

Method:

1. Take ½ cup of sabudana and soak them in water overnight. Make sure the water covers the sabudana 1inch above so that it gets soft enough to get mashed when pressed. Next morning drain the water properly and keep the sabudana aside.

2. Mash the boiled potato in a bowl. Now add, the drained sabudana in it, along with 1 chopped green chili (chopped), 4 tbsp chopped cashews, ½ tbsp chopped raisins, ½ tsp jeera powder and mix them well.

3. Now add aamchur powder and sendha namak as per your taste and mix it properly in the mixture.

4. Make flat tikkis from the mixture and keep them aside. Make sure the tikkis are not too thick as it won’t cook properly from the centre.

5. Take 2 tbsp of peanut oil in a pan, heat it and fry the tikkis in it. Don’t deep fry them.

6. Flip the tikki when turned light brown and take it out once it turns crisp and golden from both the sides.

 

7. Place the fried tikkis on a napkin to remove excessive oil

Sabudana tikki is ready to be served.

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