We have entered another stringent phase due to the current situation. We are bound to work from home for another month. As we are all gearing up to prepare ourselves for this phase I decided to treat my family with some delicious shallow fried snack and Garam Chai. Weather has been cool here as it has been pouring with some respite on and off. Do try this scrumptious Tava fried Sabudana Tikki. You can’t just stop at one. It is filling and quick to make too.
What is the 297th Foodie Monday Bloghop Theme?
This week our hostess is Kalyani who is an amazing blogger with many vegan and gluten free recipes on her blog sizzlingTastebuds. I am in love with the look of her website.The theme that won maximum votes was #TavaTales.She has posted Tawa Paneer Tikka for this theme. I Loved her Ivy Gourd Chips and can’t wait to try them. My humble contribution for this theme is Tava Fried Sabudana Tikki.
Ingredients for Tava Fried Sabudana Tikki:
Sabudana / Sago : Soak Sabudana for 2 hours. It is starchy and known to provide Anti Oxidants.I have used the medium sized ones.
Sooji / Rava / Semolina: I have used normal roasted semolina or sooji or rava.You can use the finer version called Chiroti Rava instead.It is rich in proteins and fiber.
Rice Flour: It is gluten free and known to be good for health. Makes the tikki a little crispy.
Yogurt: Yogurt gives a nice texture to the tikkis. It is rich in nutrients and known to aid digestion.
Onions: Adds some crunch and flavor to the tikki. They are rich in Anti Oxidants.
Green Chilli: Gives some spice kick to the tikki. Adjust as per your spice tolerance.
Kashmiri Red chilli Powder: Adds a nice color to the tikki.
Jeera : Jeera or cumin when added to sabudana is a match made in heaven.
Jeera Powder: Imparts a nice flavor to the tikki.
Garam Masala: Garam masala enhances the taste of the tikkis .
Salt to taste: Most important ingredient of this dish.
Fresh Coriander: I love to add fresh coriander as it gives a nice refreshing flavor to the tikki.
Oil: I have used Sunflower oil for shallow frying on the Tava.