SABUDANA PANEER TIKKI
Ingredients
1 cup sabudhana (sago), soaked for 4-6 hours or overnight
½ block Nanak Paneer, grated
2 medium potatoes, boiled and mashed
¼ cup roasted peanuts, coarsely ground
1 green chili, finely chopped (optional, adjust to taste)
1 tsp jeera powder
1 inch ginger grated (or ground)
2 tbsp fresh coriander leaves, finely chopped
1 tsp lemon juice
Salt (or rock salt), to taste
1/2 tsp black pepper powder
Nanak Ghee or oil for shallow frying (use ghee during fasting)
METHOD TO PREPARE
After soaking the sabudhana, drain off any excess water and set aside in a large mixing bowl.
Add the grated paneer, mashed potatoes, coarsely ground peanuts, green chilies, jeera powder, ginger, coriander leaves, lemon juice, and black pepper powder. Mix everything until well combined.
Shape the Tikkis: Grease your hands with a little ghee or water and shape the mixture into small, flat tikkis or patties.
Shallow Fry: Heat ghee or oil in a pan over medium heat. Shallow fry the tikkis, flipping them carefully to ensure they turn golden brown and crispy on both sides. Be patient to cook them evenly without burning.
Serve: Serve the Sabudhana Paneer Tikki hot, accompanied by a chutney like coriander-coconut chutney or a yogurt-based dip.
These tikkis are perfect for Navratri as they incorporate fasting-friendly ingredients while being nutritious and delicious.
