Volume II · 10.09

Baked Sabudana–Potato Tikki (Vrat)

Name: Baked Sabudana–Potato Tikki (Vrat)
Yield: 4 servings
Ingredients: Sago (sabudana) — ⅔ cup, soaked (100 g); Potato — 2, boiled & mashed (250 g); Peanuts — 3 tbsp, powdered (30 g); Ginger, fresh — 1½ tsp (8 g); Cumin (jeera) — ¼ tsp (1 g); Lemon juice — 2 tsp (10 ml); Coriander leaves — 2 tbsp (8 g); Rock salt (sendha namak) — ½ tsp rock salt (3 g); Ghee (cow) — 1 tbsp (15 g)

Evening Snacks (Steamed, Baked & Light)Snack

Serves: 4
Portion: 2 tikkis
Time: Soak 5 h · 35 min
Texture: Soft inside
Season: All year
Dosha: Vata
Pitta
Kapha
Cooling

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Sago (sabudana)	⅔ cup, soaked	100 g	500 g
Potato	2, boiled & mashed	250 g	1250 g
Peanuts	3 tbsp, powdered	30 g	150 g
Ginger, fresh	1½ tsp	8 g	40 g
Cumin (jeera)	¼ tsp	1 g	5 g
Lemon juice	2 tsp	10 ml	50 ml
Coriander leaves	2 tbsp	8 g	40 g
Rock salt (sendha namak)	½ tsp rock salt	3 g	15 g
Ghee (cow)	1 tbsp	15 g	75 g

Method

How to cook it

Step 1: Mix all except ghee; shape 8 tikkis.
Step 2: Brush with ghee; bake at 200 °C 20–25 minutes, turning once (or pan-cook on low).
Step 3: Serve with curd–mint dip.

Nutrition