Pan-fried Tapioca pearls patties (Sabudana tikki)

Pan-fried Tapioca pearls patties (Sabudana or Sago pearls tikki)

Tapioca pearls patties or Sabudana tikki by Ginger-it-Up

In various Asian countries,tapioca pearls are widely used and are known as sagudana, sabudana or shabudana (pearl sago). It has religious importance in certain communities and used as a staple food for fasting. The pearls are used to make snacks and desserts.Tapioca pearls are an essential ingredients for Taiwanese Bubble Tea too.
Sabudana is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals. Sago gruel is also great when you’re sick because it gives you quick energy and is easy to digest. A great way to keep your batteries charged would be adding tapioca to your diet.

I enjoyed these crispy and delicious pearl tikkis with my family during this Navratri and hope you would enjoy it too.

PREP TIME : 5 hours
COOK TIME : 20 mins


½ cup sabudana/tapioca pearls/Sago
1 large potato boiled, peeled and mashed
1 green chili, chopped
2 tbsp roasted peanuts, coarsely crushed
½ tsp cumin powder/jeera
1 tbsp lemon juice
rock salt/sendha namak as required
2 tbsp olive oil for pan frying
2-3 tbsp Chopped coriander leaves


  1. Wash sabudana twice and add enough water until it is just above the level of Sabudana.
  2. Soak it for 4-5 hrs or overnight.
  3. In a bowl add the mashed potatoes,coarsely ground roasted peanuts,chopped green chillies,chopped coriander leaves,salt,lemon juice and mix it nicely.
  4. Add soaked sago pearls to it and mix it nicely.
  5. Make tikkis out of the mixture. Do not press the tikkis hard while making,try not to apply any pressure.
  6. Heat a nonstick pan and add a tbsp of olive oil and spread it nicely and place the tikkis and fry them on both sides until golden brown.They cook pretty fast and takes around 2-3 mins on each side. Alternatively, you can even deep fry the tikkis.
  7. Once done,drain the fried tikkis on kitchen paper towels to squeeze extra oil from tikkis.
  8. Sprinkle some chaat masala on top(optional).
  9. Serve them hot with Coriander and mint chutney or with low-fat plain yoghurt on the side with few pomegranate pearls sprinkled on the top. For Falahari coriander-mint chutney, follow my navratri food blog.

Hope you would enjoy the recipe. If you do, please don’t forget to post your comments/feedback and follow me on Facebook, Twitter and Instagram. I would be happy to write you back.

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