SABUDANA TIKIYA
Ingredients
- 1 cup ready sabudana
- ½ cup roasted peanuts (crushed coarsely in a mortar pestal)
- 2 big size boiled potatoes
- 2 tbsp chopped coriander leaves
- few green chillies chopped
- salt to taste
- pinch of pepper
Method
- Soak sabudana 3-4 hours prior to cooking (use instructions on the packet,here used 1 cup raw sabudana and little less than 1 cup water).
- Boil potatoes, grate it and keep aside.
- Now mix all the ingredients together.
- Check salt.
- Now take a small ball of the mixture in your pan and flatten it out to make a small tikiya.
- Repeat with the remaining mixture .
- Take a pan add 2 tbsp oil and 2 tbsp of ghee.
- When it gets warm.
- Add the tikiyas, cook on low flame till it is slightly brown then flip and cook the other side.
- Do cover in between for few minutes the remove.
- Repeat same when you flip the tikiya.
- If you are using a big pan can put all together.
- If doing in lots use oil accordingly.
- Done.
Tip
- when making the tikiya put a drop of oil on your palm so that there is a coating on both sides of the tikiya, then it does not stick to the pan.
