Happy Fasting to Friends n Family on the occasion of “Navratri” – Jai Mata Di !!!
Here’s a vrat recipe which is my all time fav or I can say the reason why I thought I started keeping these fasts…
These tikki/vada can me made with tons n tons of variations (add or minus ingredients) but whatever be the combo, it taste yummmm n looks pretty too 🙂
You can even eat these on any regular day and can substitute “Rock Salt” with Regular Salt & “Singhada (Chestnut Flour)” with Plain Flour or absolutely no flour….Hope you enjoy them!
PS: Mostly they are deep fried but I’m sauteing mine with enough oil to please eyes n health.
Serves: 4 Serving Suggestion:Serve as snack or in between energy filler. Great for Vrat/Fastings.
Tools: 1 Large Bowl 1 Large Nonstick Pan 4 Serving Bowls/Plates
¼ Cup Olive Oil for Sautéing the Tikki/Vada – You can also deep fry them, as per your choice 1 Cup Soaked Sabudana (Tapioca Pearls) – Overnight soaked or atleast 5hrs. 1 Medium Boiled Potato – Shredded ¼ Cup Raisins – Chopped ¼ Cup Roasted Peanuts – Slightly crushed 4 Tbsp Singhada Atta (Waterchestnut Flour) – You can also use plain flour 2 Green Chilies – Thinly Chopped– Optional 1 Tsp Grated Fresh Ginger 2 Tbsp Fresh Green Cilantro – Thinly Chopped – Optional 1 Tsp Sendha Namak (Rock Salt) – You can use any other salt, the recipe will taste the same.
1 Cup Cold Thick Yogurt – Whipped – (Some people like to add a pinch of sugar to yogurt to give it a sweeter taste) 1 Tsp Red Chili Powder 1 Tsp Jeera Powder (Cumin) 1 Tsp Lemon Juice 2 Tsp of Grated Ginger
In a large bowl, mix all the tikki/vada ingredients thoroughly and form medium round shape patties/tikki.
Heat a nonstick pan on high flame and add 2tsp of oil.
Once the oil is hot (about 2-3mins), place 4 – 5 tikki’s on the pan and cook for 3min or till evenly brown on the bottom.
Now flip the tikki’s to other side and cook evenly. Here you can add 2tsp of oil to evenly coat and brown the other side.
Follow step 3-4 till all the tikki’s are cooked.
Now place 2 tikki’s in a plate, pour some cold whipped yogurt and sprinkle some red chili, jeera, ginger and lemon juice.