When it comes to fasting food, Sabudana and Potatoes are most commonly and widely used ingredients. Sabudana are also known as Tapioca or Sago. They are manmade starch balls and when they are soaked or cooked, they become larger, translucent, soft, and spongy. Tapioca are very versatile, you can make appetizers, main course and even desserts using them. They are very bland and adapts to the spices added to the dish.
Beware of these Tapioca fritters, they are very addictive! Whenever I am fasting on festivals, this is one of those dishes that is always made in the home. Tapioca are rich in starch and carbs, so it provides a quick boost of energy for people who are fasting. You can deep fry, pan fry, or bake these fritters. Most of the time I pan fry or bake these fritters for healthier option.
When you are making a dish with Tapioca, it is important to get the perfect texture. There is a trick when it comes to soaking them. After many attempts, I have found to add the 1:1 ratio when it comes to soaking. For perfect texture follow this method, if you take 1 cup of Tapioca, then add 1 cup of water for soaking. I usually recommend soaking them for 4-6 hours.
Ingredients
½ cup of tapioca pearls (sabudana), ½ cup of water for soaking
2 medium boiled potatoes mashed
2 tbsp roasted peanuts (grind into coarse powder)
3 green chilies finely chopped, adjust to your taste buds
3 tbsp cilantro finely chopped
1 tsp cumin seeds
1 tbsp ginger grated
1 tsp sugar
Salt as per taste
3-4 tbsp oil for shallow frying tikkis
Method
For soaking
Wash Sabudana under running cold water until water runs clear. Soak ½ cup of tapioca in ½ cup of water for 4-6 hours. Always use shallow bowl to soak. After soaking, you will notice Sabudana will swell up and triple in size. Drain any excess water in strainer and let it drain for 15 minutes prior using them.
For fritters
In a bowl, add soaked tapioca, mashed boiled potatoes, chopped green chilies, chopped ginger, chopped cilantro leaves, salt, sugar, cumin, lemon juice, and roasted coarse peanut powder. Mix everything very well and grease your hands. Make tennis size balls and slowly flatten them into thick discs. Grease your hands with oil as needed while forming fritters to prevent the dough from sticking to your hands.
One you have the fritters made now you have three options – deep fry, shallow fry or bake it in the oven.
Deep fry – Heat oil in a pan over medium heat. Once hot, slowly place the fritters in the oil and cook them until nice golden brown and crispy. Once cooked on both sides, remove them on the paper towel lined plate to remove excel oil. Serve them hot alone or with choice of chutney.
Shallow fry – Heat the oil in a pan over medium heat. Once hot slowly place the fritters and slowly cook each side until its nice golden brown and crispy. Once cooked on both sides, remove them on the paper towel lined plate to remove excel oil. Serve them hot alone or with choice of chutney.
Baked – Preheat oven at 425F. Line parchment paper on baking tray. Transfer your fritters on the parchment paper. Brush each side with oil or oil spray. Bake for 30 minutes each side or until nice golden brown and crispy. Brush with more oil if required when flipped after 30 minutes. It will take total of 50-60 minutes approximately depending on fritters thickness. Serve them hot and crispy by itself or with choice of chutney.
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