Paneer Stuffed Sabudana Tikki
Ingredients
Sabudana mixture
- 1/2 cup dry sago pearls
- 3 medium potatoes, boiled to 80% doneness
- Cumin seeds
- Rock salt
- Some ginger
- Some green chili
- Some coriander leaves
- 2 tablespoons water chestnut flour or other fasting flour
Paneer stuffing
- 150 grams paneer
- Rock salt
- Cumin seeds
- Chopped ginger
- Green chili
- 2 tablespoons roasted and coarsely ground peanuts
Preparation
Soak the sago pearls in water until they expand.
Boil the potatoes until they are about 80% cooked.
Combine the soaked sago pearls, boiled potatoes, cumin seeds, rock salt, ginger, green chili, coriander leaves, and water chestnut flour in a bowl, mix well, and set aside.
For the paneer stuffing, mix paneer, rock salt, cumin seeds, chopped ginger, green chili, and roasted coarsely ground peanuts.
Stuff the paneer mixture inside portions of the sabudana mixture and shape into tikkis.
Shallow fry or deep fry the tikkis until golden brown.
Serve hot.
Tips
This recipe is ideal for Navratri fasting and uses simple, accessible ingredients.
