Alu sabudana tikki
- Preparation time: 20 minutes (Plus overnight soaking)
- Cooking time: 20 minutes
- Makes: 1 portion
Ingredients
- 50g sago (sabudana)
- 50g potato, large chunks
- 1/2 tsp ginger, minced
- 1/2 tsp garlic, minced
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp cornflour
- 1 tsp oil
Method
-
Wash sago (2-3 times) and soak for 6-7 hours or overnight. Once soaked, drain and rinse again.
-
Boil potatoes for 10 minutes, drain and grate them. Mix sago with grated potatoes and set aside.
-
To the mixture add ginger, garlic, turmeric and chilli powder (optional).
-
Add 1 tsp arrowroot/cornflour and mix all of it well to form a soft dough.
-
Grease hand with oil and prepare ball-sized tikki (patty).
-
Shallow fry in hot oil. Roast on low flame until it turns golden brown.
-
Flip over and cook on both sides.
| Nutrient | Per portion (117g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 289 | 247 |
| Protein | g | 1.9 | 1.7 |
| Sodium | mg/mmol | 59/2.5 | 50/2.1 |
| Potassium | mg/mmol | 320/8 | 280/7 |
| Phosphorus | mg/mmol | 58/1.8 | 49/1.6 |
| Calcium | mg/mmol | 16/0.4 | 14/3 |
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