Recipe by kusum gupta
From my cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' Sago or sabodana is made from tapioca and is widely used during the fasting days when no cereal is eaten. It replaces rice and flour in many dishes. Serve these patties hot. If cold, reheat in the oven at 375 degrees F, spread out on a cookie sheet, for 5 to 10 minutes until warm and crisp.
Top Review by Charishma_Ramchandani
A million Thank You's to you for posting this recipe in response to my request for it. I made it as an appetiser for our dinner tonight. These patties went like "hot cakes"! Even my picky brother ate 7 at 1 go! I knew this would be grand just when making the mixture( while kneading everything together). I couldn't resist and I tasted the mixture - it was amazing! It was so tasty! I did use only 1/4 tsp. of green chilli as we can't have very spicy food since my mom's a Blood Pressure patient and dad, bro. and me are cutting on spice and fats. Also, I omitted the peanuts(since dad can't have them due to uric acid problems and I can't because I'm watching my weight). I did add 3 tbsps. of fresh corriander leaves(finely chopped). Mom, in particular, loves corriander leaves and this addition was mainly to make mom happy:)These made 22 patties for me. I did soak the sabundana for 5 1/2 Hours though in HOT water. I had initially soaked it for 30 minutes as said in the instructions in normal tap water, but then when I checked after 30 minutes were up, it was still very hard. It was then that I changed the water and soaked it in very hot water for 5.5 hours. Hence, in total, I soaked the sabundana for 6 hours. Well worth the wait when the end product came out sooooooooooooo good! Thanks to U now I can make this on my fasting days(every Friday is the Sabbath day for me). This will be a regular now on for me on Friday. My penpals, friends and guests will be very pleased when I make this for them in the days to come. I must mention that I did lightly fry these in a frying pan until either side was crisp and golden brown instead of the deep frying option. Next time I plan to bake these on either side until cooked(the same way as I do falafels). I served these tikkis' piping hot with tomato ketchup. Next time I will keep green chutney on hand because my dad wanted to dip these in green chutney but I was unfortunately all out of it. The four of us thank you for this recipe. Thank You Very Very Much!!
- 3⁄4 cup tapioca (sabodana)
- 4 medium potatoes, boiled
- 1⁄4 cup crushed peanuts
- oil, for deep frying (about 2" deep in a wok)
- 1 teaspoon crushed green chili pepper
- 1 teaspoon coriander powder
- 1⁄2 teaspoon mango powder
- 1⁄2 teaspoon red chili powder
- 1 teaspoon salt
Directions See How It's Made
- Rinse and soak the sabodana in 1 cup water for about ½ hour until soft.
- Drain excess liquid.
- Peel and mash the boiled potatoes.
- Mix with the soaked sabodana, peanuts and all the seasonings.
- Make small round disks (vadas).
- Heat the oil in a deep skillet or wok on medium to high heat.
- Put as many vada that can fit in the skillet in single layer.
- Deep fry, turning often so that all sides are cooked, until golden brown.
- (Regulate the heat as needed while the vada are being fried.) Repeat with the remaining vada.
- Drain; serve hot with any chutney.
- Healthy Alternative: Make ½ thick patties.
- Pan fry them on a skillet instead of deep frying.