Oct 12, 2011

Tapioca Tikkis

Tapioca Tikkis

Tapioca is a tubular and rich in carbohydrate.

If fresh, a cut section of tapioca will look moist and fully white. A bluish tinge or dryness indicate that the tapioca is old and hence not fresh ( won’t cook well ).

Cut fresh tapioca to required size after skinning and removing the vein at the centre. Wash and clean well.

Take diced tapioca in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done / softens. Alternately pressure cook on high heat for 3 whistles.

Most important : Drain off this water. Don’t use it for any other purpose.

Makes: 4
Serves: 2

You will need

200 g boiled and mashed tapioca pieces
1 tablespoon very finely chopped onion
1 tablespoon coriander leaves, finely chopped
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/ 4 teaspoon amchur powder (dry mango powder)
3/4 teaspoon salt (or to taste)
2 tablespoon oil


Mix boiled and mashed tapioca, chopped onion, chopped coriander leaves, red chilli powder, turmeric powder, amchur powder and salt to taste (do not add water). Make a soft mixture.

Divide this tapioca mixture into 4 equal portions (each weighs 50 g). Make round balls and flatten into round shape tikki ( like patty ).

Heat oil in a frying pan. Arrange tikki and shallow fry on a low heat for 8 - 10 minutes till golden color on each side.

Serve hot with tomato sauce or mint chutney or tamarind chutney.

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