Saboodana tikkis are mainly prepared in western India, served as a breakfast or evening Snack with Tea. There are various other preparations in dessert & main dishes which are prepared from Sago Seeds during the festive month and fasting days.
SERVES - 6
INGREDIENTS
Saboodana (Sago seeds soaked) -1/2 cup, Boiled potatoes medium size -300gms, Crushed Peanuts -1.5tbsp, Coriander Chopped -3tbsp, Ginger Chopped -1tbsp, Green Chilli chopped -1/2 tsp, Cumin seeds (Toasted Crushed) -1tsp, To taste - Salt, Oil to fry
YOGHURT CUCUMBER CHUTNEY
Thick yoghurt-250 Gms, Cucumber (grated)- 200 Gms, Pea nut powder-3 tbsp, Sugar -1tbsp, Salt- To taste
METHOD:
1-Wash sago seeds & soak them in water for 4 hrs..
2-In a mixing bowl grate Boiled potatoes, add crushed peanuts, coriander, ginger, green chili, toasted crushed cumin seeds & salt.
3-Gently squeeze the soaked Sago seeds, add them to the above potato mixture.
4-Mix all the Ingredients well and divide the mixture in equal portions approximately 30 Gms each. Prepare small tikkis or cutlets.
5-Rest the tikkis in a refrigerator for 45 mints. Deep fry the tikkis in a medium to hot oil till crisp and golden brown.
6-Serve the tikkis with yoghurt & cucumber chutney.
FOR YOGHURT AND CUCUMBER CHUTNEY
METHOD:
1-Whisk the yoghurt, squeeze the grated cucumber and add it to the yoghurt along with Peanut Pwd, sugar& salt.