Sabudana Crusted Aloo Tikki By Gautam Mehrishi

Sabudana Crusted Aloo Tikki

Craving warm aloo tikkis but are dieting? Chef Gautam Mehrishi shows you how to make Aloo Tikkis with a healthy twist as he demonstrates how to make a Sabudana Crusted Aloo Tikki.
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Cooking Time

10 Min

Meal Type


Preparation Time

15-17 Min



Rate This Recipe9


  • For sabudana crusted aloo tikki
  • 4 boiled potatoes
  • salt to taste
  • 1 tsp turmeric powder
  • 2 tsp cumin seeds
  • 1 tsp black pepper powder
  • 1 tsp paprika powder
  • chopped coriander
  • 2 tsp chilli flakes
  • 1 cup soaked sago
  • 2 tsp Kasuri methi
  • 1 tbsp coriander seeds
  • butter
  • 2 tbsp spinach puree
  • olive oil
  • For chutney
  • olive oil
  • 1 tsp butter
  • 1 tsp paprika powder
  • 1 tsp cumin seeds
  • salt to taste
  • 5 tbsp spinach puree
  • 2 tsp kasuri methi
  • 1 tbsp tamarind puree
  • water as required


  1. 1

    In a bowl add boiled potatoes and mash it.
  2. 2

    To the potatoes add salt, turmeric powder, cumin seeds, black pepper powder, paprika powder and mix it well.
  3. 3

    Add freshly chopped coriander leaves, chilli flakes and mix it.
  4. 4

    In another bowl add soaked sago, kasuri methi, coriander seeds, salt and mix it well.
  5. 5

    On a plate grease butter, place the mould and add the potatoes mixture and in the centre add spinach puree.
  6. 6

    Add sabudana mixture on it and de-mould it.
  7. 7

    In a heated pan add olive oil, add the Tikki and let it cook and bake it in a pre-heated oven at 200' C for 7 - 8 minutes.
  8. 8

    In another heated pan add olive oil, butter, paprika powder, cumin seeds, salt, spinach puree and let it cook.
  9. 9

    Add crushed kasuri methi and mix it.
  10. 10

    In a bowl add tamarind puree, olive oil, paprika powder, water and mix it well.
  11. 11

    Add the spinach puree on a plate and place the tikki on it.
  12. 12

    Add roasted spinach leaves, tamarind chutney to the tikki.
  13. 13

    For garnish add chilli flakes and Sabudana crushed aloo tikki is ready to serve.

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