Name: Potatoe topiaco pearls(sabudana) pettis recipe by Priyanca Shinde at BetterButter
Prep time: 300 min
Cook time: 20 min
Total time: 320 min
Yield: 3
Ingredients: ½ cup sabudana (tapioca pearls); 1 large potato (aloo) or 130 grams potato - boiled, peeled and mashed; 1 green chili- chopped; 10 to 12 cashews - chopped; ½ tablespoon raisin - chopped; ½ teaspoon cumin powder; 1 tablespoon rock salt; 2 tablespoon peanut oil

Ingredients Serving: 3

½ cup sabudana (tapioca pearls)
1 large potato (aloo) or 130 grams potato - boiled, peeled and mashed
1 green chili- chopped
10 to 12 cashews - chopped
½ tablespoon raisin - chopped
½ teaspoon cumin powder
1 tablespoon rock salt
2 tablespoon peanut oil

Instructions

rinse and then soak 1/2 cup sabudana pearls in water covering them above 1 inch, for 5 to 6 hours or overnight.
then drain the soaked sabudana pearls very well in a strainer.
boil or steam 1 large potato in a pressure cooker
when the potato becomes warm, peel and mash it very well in a bowl.
now add the drained sabudana, 1 green chili (chopped), 10 to 12 cashews, chopped or 4 tbsp chopped cashews, 1/2 tbsp chopped raisins, 1/2 tsp cumin powder, 1/4 tsp dry mango powder or add as per taste. also add rock salt/sendha namak as required.
then form flat patties from the mixture. keep the width of the patties to 1/3 inch as when cooking they cook quickly from outside.
heat 2 tbsp peanut oil in a pan. place the tikkis in the pan.
flip a couple of times more till they are crisp and golden from both sides
serve sabudana tikki hot or warm with fasting coconut chutney

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