•Learn the secrets to making perfect Sabudana Tikki that won't break or absorb excess oil.
•Key tips include correct sabudana soaking, proper potato usage, and maintaining optimal oil temperature.
•Ingredients: 1 cup sabudana, 2-3 boiled potatoes, roasted peanuts, green chilies, coriander, cumin, rock salt, lemon juice.
•Soak sabudana by washing 2-3 times, then submerging in just enough water for 4-5 hours or overnight until soft.
•Mix soaked sabudana with mashed cold potatoes, ground peanuts, and spices; form tikkis without cracks.
•Fry tikkis in medium-hot oil until golden brown on both sides for a crispy exterior and soft interior.
•Special tips: Use cold potatoes to avoid sogginess, add coarsely ground peanuts to balance moisture, and maintain correct oil temperature to prevent oil absorption or burning.
