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Sangubiyyam Cutlet (Sabudana Tikki)

By: Gayathri Janaga
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 8
Time to Prepare: 30 Mins


-1/2 cup Sabudana (tapioca pearls or sago)
-1 large potato or 130 grams potato – boiled, peeled and mashed
-1/2 teaspoon chopped green chilies or 1 green chili
-10 to 12 cashews – chopped or 4 tablespoon chopped cashews or 2 tablespoon roasted peanuts, coarsely crushed
-1/2 tablespoon chopped raisins or 8 to 9 raisins – chopped
-1/2 teaspoon cumin powder
-1/4 teaspoon dry mango powder (amchur) or add as per taste
-1 tablespoon rock salt – edible and food grade, (sendha namak), add as required
-3 to 4 tablespoons peanut oil – for pan frying


- Begin by rinsing the sabudana pearls and soaking them in water, ensuring they are covered by at least 1 inch of water. Allow them to soak for 5 to 6 hours or overnight. Depending on the quality of sabudana, a soaking time of 2 to 3 hours may be sufficient.

- Once properly soaked, the sabudana pearls should easily mash when pressed. If you find any hardness in the center, continue soaking for a bit longer.

- Drain the soaked sabudana pearls thoroughly using a strainer.

- Boil or steam a large potato until well-cooked using a pressure cooker, steamer, or microwave oven. Drain excess water from the boiled potato.

- While the potato is still hot or warm, peel and mash it in a bowl. Let the mashed potatoes cool to room temperature.

- Add the soaked sabudana, chopped green chilies, chopped cashews, and raisins to the mashed potatoes.

- Incorporate cumin powder, dry mango powder, and rock salt (sendha namak) to taste. Alternatively, roasted and slightly crushed peanuts can be used instead of cashews.

- Mix the ingredients thoroughly and shape the mixture into flat patties. Keep the width of the patties to about ⅓ inch since they cook quickly on the outside. Thick patties may result in undercooked centers when pan-frying.

- Heat 2 tablespoons of peanut oil in a skillet or frying pan. Place 4 to 5 sabudana patties in the pan and fry them over medium heat.

- Once the base is lightly browned, flip the patties and pan-fry the other side. Flip them again with a spatula until both sides are golden and crisp.

- Flip the patties a few more times until they are crispy and golden on both sides. If necessary, add 1 to 2 tablespoons more oil.

- Place the fried sabudana patties on kitchen paper towels to remove excess oil. Fry the remaining batch in the same manner, adding 1 to 2 tablespoons more oil if needed.

- Serve the sabudana patties hot or warm with fasting-friendly satvik green chutney or coconut chutney. They can also be served with sweetened curd (yogurt) if desired.


Sabudana dishes are favored due to their ability to provide instant energy, making them ideal for both fasting and nourishing sick individuals.

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