Sabudana Tikki Chaat
Crispy Sabudana Tikkis topped with plain yogurt, tamarind and cilantro chutneys, sprinkled with Indian confetti Sev, chaat masala and garnished with cilantro for an ultimate flavor explosion in your mouth.
Few days ago, I shared with you Sabudana tikkis, today I am here to share Sabudana Tikki Chaat.
If you like Sabudana Tikkis and Chaat, this combination is so delicious, and I bet you will love this combination.
I made tikkis recently and decided to add some chutneys and yogurt to it and then topped if off with sev. The main ingredients for chaat are the chutneys and all the toppings. Chaat is my favorite kind of food. I can eat chaat for every meal and anytime. While sev puri, papdi chaat, bhel are most enjoyed chaat. This is not so commonly enjoyed as chaat.
Sabudana tikkis or Khichdi are usually made during fasting days. It is unusual to see someone make a chaat from sabudana tikkis. It was in a spur of the moment I decided to make this. You can use so many other toppings, like green mango, avocado, pomegranate, corn, tomatoes, onions, green chilies etc. I kept it simple. I would not skip on cilantro for chaats, they give that bright fresh taste to everything. But, if you dislike cilantro, you can leave it out. Chaat masala can also be optional but hey have you even tried it. I mean how can we make chaat without chaat masala. It just brings out all those flavors together sweetness from tamarind chutney, slight bright herbal flavor from cilantro chutney. You get the point, its not optional. A little bit goes a long way.
Shaped Tikkis 
Fried Tikkis
Worth noting that the only thing you need to keep in mind is to layer them right before you are ready to serve them, and everyone is ready to eat it or else they will be a bit soggy in texture.
To make the Sabudana vadas/tikkis check out this post I did few days ago. It has all the tips to make delicious tasting tikkis.
I have posted the recipe for the tikkis and also the assembly for chaat. Check it out. Do read the post on Sabudana Tikkis, though.
Sabudana Tikkis – Tapioca/ Sago Fritters
Ingredients
- 1 cup sabudana/ sago/ tapioca pearls
- 2 medium boiled potatoes
- 1/3 cup roasted coarsely ground peanuts
- 1 tsp ginger grated
- 1-2 green chilies chopped
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp cilantro leaves chopped
Instructions
- Rinse sabudana in water and drain the water. Take new water and soak them for about 4 hours or until they swell and double in size. When pressed with your fingers, they should feel soft. Drain out the water if there is any left.
- In a mixing bowl, take sabudana/tapioca pearls, boiled mashed potato, ground peanuts, grated ginger, chopped green chilies, cumin seeds, salt, sugar and lemon juice along with finely chopped cilantro.
- Mix everything well using your hands. You should be able to make patties or balls out of the mix. If it feels dry by chance, add a tbsp of water.
- Divide the mixture into equal portions and form flat patties or round golf ball sized.
- Pre- heat the oil for frying in a pot or kadhai.
- Once the oil is hot, add the sabudana tikkis/patties to the oil and fry them until they are golden on both sides. Do not overcrowd the oil. Fry few at a time so that they do not stick to each other.
- Remove them on an absorbent paper.
- Once you are done frying them all, serve them with chutney of your choice or with some yogurt.
- I like to flavor yogurt with some salt, roasted cumin seeds, chaat masala and tiny pinch of red chili powder.
Notes
Sabudana Tikki Chaat
Ingredients
- 8-10 serving of sabudana tikkis
- ½ cup plain yogurt
- ¼ cup tamarind chutney
- ¼ cup cilantro chutney
- 1/3 cup sev
- ½ tsp chaat masala
- ¼ tsp roasted cumin powder optional
- 1/8 tsp salt
- Tiny sprinkle of red chili powder optional
- Cilantro to garnish
Instructions
- Make sabudana tikkis. Whisk the yogurt to smooth texture and make sure there are no lumps in it.
- For serving- Take 2-3 tikkis on a plate. Drizzle 2 tbsp yogurt on the sabudana tikkis, along with little bit of chutneys, sprinkle chaat masala, cumin powder, salt, red chili powder if using and then finally sprinkle sev on top. Garnish it with cilantro.
- Serve it immediately.
Notes
XO, Devangi