A heathier take on Potato-Sago Patties (Aloo Sabudaana Tikki)

Baked Aloo Sabudaana Tikki

Sabudaana (literally “grains of Sabu or Sago”) is quite common to Central Indian cooking. Sago pearls, which are similar to Tapioca, are starch and so carbs is essentially all you get. (Sidebar note: for all you  runners out there, these patties may be a great way to carbo-load before a long run). Sabudaana is used in puddings, as a main course (Sabudaana Khichdi) and as an appetizer (Aloo Sabudaana Tikki). It really is a do-it-all grain.

As a child, I looked forward to the times my mother made these as a special treat for us. The hint of ginger, the crispiness of fried Sabudaana and the crunch of peanuts bring me back to a very happy place in my memories. Anyway, the last time I was in India, my mother made these for me. They were fabulous as usual (see below – don’t they look awesome?), but given my passion for rethinking Indian food without the grease, it triggered a thought in my head. What if I were to bake these instead of deep frying them? Well, I tried doing that and the result was good, not great. Very tasty and edible but the Sago really does not take too well to baking. It remains a little chewy.

Foodydoody's Mom's Aloo Sabudaana Tikki

Anyway, here is the recipe, do try it and if you have any tips on making the Sabudaana crunchier, do post.

INGREDIENTS (for 6-7 patties)

1 medium sized potato – boiled

1/4 cup Sago pearls (Sabudaana) soaked overnight in enough water that just covers them

1/4 inch grated ginger

1/2 tsp salt

1/4 tsp garam masala

1/4 cup dry roasted peanuts

A little bit of chopped cilantro (optional)


Couldn’t be simpler

1. Mash the potatoes.

2. Mix in all the ingredients.

3. Make 3 inch patties (about 1 inch at the thickest point) and place them on a greased cookie pan.

4. Bake in a preheated oven at 450F for 20 minutes on one side.

5. Flip over and bake on the other side for another 15 minutes.

6. Serve hot with a sweet chutney, sauce or ketchup.


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