Oil Type

Olive Oil-Extra Light


  • 1/3rd cup sago/ sabudana
  • 2-3 medium size potatoes
  • 3 tbsp, buckwheat flour (more if needed for binding)
  • 2-3 green chilies, finely chopped or 1-2 tsp. Red chilies (optional)
  • 1 medium sized onion, finely chopped
  • 3-4 tbsp chopped coriander leaves
  • A small piece, approximately 1 inch, of grated ginger.
  • 1 tsp. mango powder/ amchur
  • 1 tsp pomegranate powder/ anardana
  • 2 tsp Flaxseed
  • Salt to taste
  • Chaat masala, to sprinkle (optional)
  • Leonardo Olive Oil – Just Lite, to shallow fry


  • Wash sago a few times and soak it for 4-5 hours or overnight. Make sure you add enough water while soaking as they swell up. Once done, drain it and keep it aside.
  • Boil, cool, peel the skin and grate the potatoes.
  • In a bowl add the grated potatoes, spices, chopped green chilies, grated ginger, chopped coriander leaves, chopped onions, flaxseed, salt and mix them.
  • To the potato mixture add drained sago pearls and buckwheat flour and mix it. Check the binding now and try to make one cutlet; add more flour if needed. Once the micture looks good enough to bind, make cutlets and keep aside. You can make any shape you like, cylinders/ small rounds, and flatten them a bit.
  • Heat a pan/tawa and add a couple of tbsp. of Leonardo Olie Oil – Just Lite and spread it nichely and place the tikki and fry them on both sides until they turn golden brown. They cook pretty fast and take around 3-4 minutes on each side.
  • Sprinkle some chaat masala on top and serve with green chutney. You can always mix green chutney with yoghurt and serve the same.

Video Recipe

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