Sabudana Soaking Tips for Making Best Tikki. To make sago tikki, so long to soaking her, texture will look absolutely crispy, learn the recipe here

Sago’s tikki is a delicious and crisp snack made during fasting and fasting. Its texture should be very crispy from outside and soft from inside, and for this it is very important to soak sago correctly. It can be sticky when soaked sago for a long time, and it will remain hard on soaking less time. The best way is to wash the sago thoroughly and soaked it in light water for 4 to 5 hours or overnight. The water should be so much that the sago is not completely submerged, just keep wet lightly. Keep checking it in between, so that it softens and the rash gets broken when pressed. In the same way, the soaked sago makes the tikki crispy and does not separate in oil during frying.

To make Tikki, first take the soaked sago in a big bowl. Mash the boiled potatoes well and add it. To enhance the taste, add finely chopped green chillies, ginger paste, green coriander and rock salt. If you want, you can also add some roasted and coarsely ground peanut grains, which increases both crunch and taste in the tikki. Now mix all the ingredients well and prepare a mixture -like mixture. Make this mixture lightly and flatten it with hand, so that the size of the tikki can be found.

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Now heat oil in a non-stick pan or pan. The oil should be hot on medium heat, so that the tikki will slowly become golden and crispy. On very high flame, the tikki will become brown quickly from outside but can remain raw from inside. When the oil is well heated, then add the tikkis one by one and turn it with light hands till the golden brown from both sides. If you want, you can deep fry or also fry shallow in less oil.