Sabudana Cutlet|Sabudana Tikki Recipe

Sabudana Cutlet|Sabudana Tikki Recipe:

Last week I saw a javvarisi paniyaram/bonda recipe on Adupangarai TV show and that is when I got this idea of Sago/Javvarisi Cutlet. The best part of Sabudana Cutlet|Sabudana Tikki Recipe is the recipe didn’t have the need for any binding agent. Because every time when I have to try cutlet I won’t be much convinced in using bread crumbs(though homemade and whole wheat ) and ground poha yielded a different taste.

Sabudana Cutlet|Sabudana Tikki Recipe:

Makes 8

• Javvarisi/Sago/Tapioca Pearls-1/2 cup
• Potato-3 medium
• Onion-1 (Finely Chopped)
• Garam Masala Powder-1/4 tsp
• Chilly Powder-1/4 tsp
• Turmeric Powder-A pinch
• Salt-To taste
• Ghee-To shallow fry
• Coriander Leaves-Chopped

Sabudana Cutlet|Sabudana Tikki Recipe:

Procedure:

1. Measure the ingredients and keep them ready.

2. Soak sabudana in hot water for 1 hour. (after rinsing well )

3. Pressure cook potatoes and mash them.

4. Drain the water completely from soaked sago after one hour and take half of them and give it a quick pulse in a mixer.

5. Now mix mashed potatoes, blended sago, whole sago , onions and allspice powders along with salt and mix well.

6. Roll them into balls and flatten them at cutlets/tikkis.

7. Shallow fry on a dosa pan with ghee.

8. Flip sides and cook until they turn golden. (Might take maximum 5 minutes).

9. Sabudana Cutlet is ready.

 

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P.S:

Drain water completely from sago.

You can soak sago in plain water for 3 hours instead of using hot water.

This is a portion of amazing finger food for babies above 6 months.

Cook in low flame and allow it to cook well. Give enough time.

Adjust the spices as per your taste.

Skip the salt for babies below one year.

Always have a word with your doctor before introducing any new food to your baby.

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