Name: sabudana , beetroot tikki recipe by Hem Lata Srivastava at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Sabudana 2 cup; Boiled potato 2 large no.; Beetroot 1 large; sendha salt to taste; chopped green chili 2 tbsp; Chopped coriander 2 tbsp; Red Chili Powder 1 Tsp; Dry mango powder 1 tsp; Lemon juice 1 tsp; Crushed peanuts 1/2 cup; makhana powder 2 tbsp; Cumin 1 tsp; Ghee 1 tbsp; Oil for frying; For serving --green chutney; For makhana powder- dry roast then grind into a fine powder in mixer grinder

ABOUT sabudana , beetroot tikki RECIPE

Just added a healthy ingredient in my sabudana vada and the taste is yumm, normally we make the sabudana vada in fasting days with potato, sabudana, spices, coriander, chili and peanuts. but here i gave a healthy twist and added beetroot in my sabudana vada. The taste is better than plane sabudana vada.

Ingredients Serving: 4

Sabudana 2 cup
Boiled potato 2 large no.
Beetroot 1 large
sendha salt to taste
chopped green chili 2 tbsp
Chopped coriander 2 tbsp
Red Chili Powder 1 Tsp
Dry mango powder 1 tsp
Lemon juice 1 tsp
Crushed peanuts 1/2 cup
makhana powder 2 tbsp
Cumin 1 tsp
Ghee 1 tbsp
Oil for frying
For serving --green chutney
For makhana powder- dry roast then grind into a fine powder in mixer grinder

Instructions

Wash and soak the sabudana for 4 hours. Peel wash and cut into two the beetroot then boil it for 15 minutes, Cool and grate the beet. Peel and grate the potato,
Heat the ghee in a pan add cumin as they crackle add boiled and grated beetroot stir continuously and Cook until the extra water evaporates. cool it.
Now mix soaked sabudana, potato, salt, beetroot, coriander, chili, red chili, lemon juice, dry mango powder, peanuts and powdered makhana, Mix well and make the tikki with the mixture.
Heat the oil reduce the flame on medium hot, Fry the vada till golden and crisp. Serve hot with green chutney.

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