Sabudana Tikki Chaat कुरकुरी साबूदाना टिक्की चाट easy Chaat recipe

Why just for Vrat, Chaat can be enjoyed any time of the year, right ? :)

25-35 minutes
Sabudana Tikki Chaat कुरकुरी साबूदाना टिक्की चाट easy Chaat recipe Recipe - Ranveer Brar


For Sabudana Mixture

6 medium Potatoes (boiled, pelled, grated) आलू

2 cups Tapioca, soaked, भीगा हुआ साबूदाना

3-4 no. Green chillies (less spicy & chopped) हरी मिर्च

½ inch Ginger (peeled & finely chopped) अदरक

2 tbsp Coriander leaves, chopped, धनिया पत्ता

1 ½ tbsp Prepared Masala, तैयार किया हुआ मसाला

2-3 tbsp Salted Boondi, crushed, बूंदी

2 tbsp Dal Moth, दाल मोठ

½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर


For Masala

½ tbsp Coriander seeds, धनिये के बीज

1 tsp Cumin seeds, जीरा

10-12 no. Black peppercorns, काली मिर्च के दाने

Salt to taste, नमक स्वादअनुसार


For Chutney

1 tbsp Oil, तेल

4 no. Green chillies, roughly chopped, हरी मिर्च

½ inch Ginger (peeled & sliced) अदरक

⅓ cup Roasted peanuts (without skin) मूंगफली

1 sprig Curry leaves, करी पत्ता

¼ cup fresh Mint leaves, पुदीना  पत्ता

½ cup fresh Coriander leaves, धनिया पत्ता

1 Green chili, हरी मिर्च

2 tbsp Curd, beaten, दही


For Seasoned Chutney

¼ cup Curd, beaten, दही

Salt to taste, नमक स्वादअनुसार

1 tsp Sugar, चीनी

Prepared Chutney, तयार की हुई चटनी

Salt to taste, नमक स्वादअनुसार


Other Ingredients

1 tsp Oil, for greasing, तेल

1 tbsp Dal Moth, दाल मोठ

Oil for frying, तेल तलने के लिए


For Assembling

Green chutney, हरी चटनी

Sabudana Tikki, साबूदाना टिक्की

Pomegranate pearl, अनार के दाने

Nylon sev, सेव

Tamarind chutney, इमली की चटनी

Dal mooth, दाल मोठ

Sweetened curd, दही

Coriander sprig, धनिया पत्ता


For Sabudana Mixture

  • In a parat or bowl, add potatoes, tapioca, green chillies, ginger, coriander leaves, prepared masala, salted boondi, dal moth, degi red chili powder and mix it well.
  • In a greased tray, sprinkle dal moth, add prepared mixture and flatten it well with the help of spatula. Refrigerate it for 20-30 minutes until chilled.
  • Demold the mixture and cut it into desired shapes.
  • Fry until half cooked and transfer it to an absorbent paper.
  • Refry the tikkis until crispy and golden brown.
  • Transfer it to a tray or plate and keep it aside for further use.


For Masala

  • In a pan, add coriander seeds, cumin seeds, black peppercorns, salt to taste and dry roast it for 2-3 minutes until aromatic.
  • Transfer it to the mortar pestle and grind it coarsely.
  • Keep it aside for further use.


For Chutney

  • In a pan, add oil, once it’s hot, green chillies, ginger, roasted peanuts, curry leaves and saute it well.
  • Transfer it to a bowl, add fresh mint leaves, coriander leaves, green chillies and curd.
  • Transfer it to the mixer grinder jar and grind it into the smooth paste.
  • Keep it aside for further use.


For Seasoned Chutney

  • In a bowl, add curd, salt to taste, sugar and mix it well.
  • Add prepared chutney, salt to taste and give it a good mix.
  • Keep it aside for further use.


For Assembling Sabudana Tikki Chaat

  • In a serving dish, add green chutney, place fried sabudana tikki, add pomegranate pearls, nylon sev, tamarind chutney, dal moth, sweetened curd and garnish it with coriander sprig.
  • Serve hot.

it should be soaked at least for 4-6 hours or overnight until soft

It should be medium to high flames to avoid getting it spluttered or absorbing more oil.

add lemon juice and oil to maintain its green color. Add curd while serving to enhance the taste.

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