Sabudana Tikki

Wash and soak sabudana in water for 3-4 hours. Drain well.Boil sweet potato in a pressure cooker until 1 whistle. Peel and grate.

In a bowl, mix soaked sabudana, grated sweet potato, chili powder, salt, sugar, lemon juice, peanuts, and coriander.

If the mixture is too sticky, you may add arrowroot flour, but you skipped this step.Shape the mixture into lemon-sized balls and flatten into tikkis.

Heat oil in a frying pan over medium flame. Fry tikkis until golden and crispy.

Serve hot with green chutney.

Tip: For extra crunch, ensure the oil is hot enough before frying the tikkis.