Sabudana Tikki – A Fitness Fanatics dream

I love Sabudana  Wadas. I can eat them all time. 🙂 They are my first preference for fasting. Crunchy exterior and soft inside this one is deep fried and served alongside chutney or sauce. A very famous snack in Maharashtra, do try and eat when you visit. I am sure you can’t stop eating once. 🙂

Everytime I make these,  I always used to feel guilty about the oil and wonder if there was any way to make these as tasty without oil as well. Suddenly my mind went back to my paniyaram pan (my recent indulgence) 🙂 I was in heaven imagining almost oil free wadas.

Putting the imagination to work I tried making them in my paniyaram pan and YES!!!!!, with the same crunchy exterior, soft gooey interior the crispy Sabudana wadas were ready to be gobbled up. I named them TIKKIS since they were smaller in size but different in taste.

Here is the recipe for bite sized no fry Sabudana Tikkis. Do try these and I’m sure the fried ones are only going to remain a distant memory.Sabudana Tikki

Ingredients:

  • 1 cup Sabudana
  • 2 medium potato
  • 1 -2 green chillies
  • ⅓ cup roasted peanuts
  • ½ tsp cumin seeds
  • 1 tbsp chopped coriander leaves
  • 2 tbsp cooking oil
  • salt to taste

Sabudana Tikkis

Instructions

  1. Rinse and soak sabudana in half cup of water for 3-4 hours or overnight. Dry roast skinned peanuts and grind them coarsely along with green chilies. Boil, peel and mash the potato.
  2. Mix all the ingredients and coriander leaves, cumin seeds and some salt to taste. Make lemon sized balls.
  3. Heat the paniyaram pan on medium low heat. Add a few drops of oil in each round section. Place the fritter balls in each section and cook for 4-5 mins.
  4. Gently flip to cook the other side. Add few more drops oil if needed( I didn’t add) . The Centre one’s cook much faster, so keep an eye and flip them first. Cook the other side too till they are done; crispy and golden brown.
  5. Serve with chutney/ sauce of your choice.
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