BUCKWHEAT SAGO TIKKI

Name: BUCKWHEAT SAGO TIKKI
Yield: 1

Oil Type

INGREDIENTS

1/3rd cup sago/ sabudana
2-3 medium size potatoes
3 tbsp, buckwheat flour (more if needed for binding)
2-3 green chilies, finely chopped or 1-2 tsp. Red chilies (optional)
1 medium sized onion, finely chopped
3-4 tbsp chopped coriander leaves
A small piece, approximately 1 inch, of grated ginger.
1 tsp. mango powder/ amchur
1 tsp pomegranate powder/ anardana
2 tsp Flaxseed
Salt to taste
Chaat masala, to sprinkle (optional)
Leonardo Olive Oil – Just Lite, to shallow fry

METHOD

Wash sago a few times and soak it for 4-5 hours or overnight. Make sure you add enough water while soaking as they swell up. Once done, drain it and keep it aside.
Boil, cool, peel the skin and grate the potatoes.
In a bowl add the grated potatoes, spices, chopped green chilies, grated ginger, chopped coriander leaves, chopped onions, flaxseed, salt and mix them.
To the potato mixture add drained sago pearls and buckwheat flour and mix it. Check the binding now and try to make one cutlet; add more flour if needed. Once the micture looks good enough to bind, make cutlets and keep aside. You can make any shape you like, cylinders/ small rounds, and flatten them a bit.
Heat a pan/tawa and add a couple of tbsp. of Leonardo Olie Oil – Just Lite and spread it nichely and place the tikki and fry them on both sides until they turn golden brown. They cook pretty fast and take around 3-4 minutes on each side.
Sprinkle some chaat masala on top and serve with green chutney. You can always mix green chutney with yoghurt and serve the same.

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