The entire month of Sawan is significant for the devotees of Lord Shiva and Goddess Parvati. They throng the temples with their prayers and offerings, especially on the Mondays - referred to as Sawan Somvar. Many devotees observe ritualist fast on the first Somvar of Sawan or a string of 16 Mondays back-to-back (Solah Somvar ka vrat).

A light dish made with sago or sabudana, spiced lightly. It is mostly eaten during the festival of Navaratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dishes from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan.

A delicious hot and crispy snack for the festive season or fasting season of Navratri. These sabudana tikkis are made of mashed potatoes along with cashews for some crunch and green chillies for a bit of spice. To make it suitable to consume during the fast, sendha namak (rock salt) has been used.

However, you can replace it with normal salt if making on regular days. You can pair this up with a hot cup of tea and enjoy it as an evening snack.


 ½ cup sabudana (tapioca pearls or sago)

 1 large potato or 130 grams potato boiled, peeled and mashed

 ½ 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

 ½ tablespoon chopped raisins or 8 to 9 raisins chopped

 ½ teaspoon cumin powder

 ¼ 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

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1.       Rinse and then soak the sabudana pearls in water for 5 to 6 hours or overnight. Depending on the quality of sabudana you can even soak for 2 to 3 hours.

2.       When properly soaked, the sabudana, should get mashed when pressed. If you feel some hardness in the center, then soak for some more time.

3.       Then drain the soaked sabudana pearls very well in a strainer.

4.       Boil or steam 1 large potato in a pressure cooker, steamer or microwave oven.

5.       The potato has to be well cooked. Drain all the water from the boiled potato.

Making Sago Mixture

1.       Peel and mash it very well in a bowl. Let the mashed potatoes become cool at room temperature.

2.       Later add the sabudana, chopped green chillies, chopped cashews and raisins to the mashed potatoes.

3.       Add cumin powder, dry mango powder. Also add rock salt (sendha namak) as required. You can also use roasted and slightly crushed peanuts instead of cashews.

4.       Mix very well.

5.       Then form flat patties from the mixture. Keep the width of the patties to ⅓ inch as when cooking they cook quickly from outside.

6.       If you make thick tikkis, then the outsides become golden, but the center will feel raw. Since we are pan frying the sabudana tikki and not deep frying.

Pan-Frying Sabudana Tikki

1.       Heat 2 tablespoons peanut oil in a skillet or frying pan. Place 4 to 5 sabudana tikki in the pan and Fry them on medium heat.

2.       When the base is lightly browned, flip and pan fry the other side. Flip again with a spatula when the second side is golden and crisp.

3.       Flip a couple of times more till they are crisp and golden from both sides. If required, you can add 1 to 2 tablespoons more oil.

4.       Place the fried sabudana cutlet on kitchen paper towels. Fry the remaining batch in the same way adding 1 to 2 tablespoons more oil.

Serve sabudana tikki hot or warm with fasting a satvik green chutney or coconut chutney. You can also serve sabudana cutlet with curd (yogurt) sweetened with some sugar.

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