Master Crispy Sabudana Tikki: 6 Winter Tricks for Perfect, Non-Soggy Snacks!

• Properly soak sago: Wash thoroughly, add just enough water to cover, soak 5-6 hours in winter until soft but not pasty.
• Use dry, cooled, mashed potatoes as a binder; excess moisture causes tikkis to break in oil.
• Add coarsely ground roasted peanuts for flavor and internal crispiness; avoid fine grinding.
• Grease hands with water or ghee when shaping tikkis to prevent sticking and maintain shape.
• Fry on medium heat, avoid overcrowding the kadhai, and flip gently for even golden crispiness.
• Serve immediately for best taste and crispiness; can be air-fried for a healthier option.

Why It Matters: Follow these 6 simple kitchen tricks to make perfectly crispy and non-soggy Sabudana Tikki every time.