Soaking The Sabudana

• In a large bowl, add sabudana and rinse it under running water for 3-4 times. Soak it with around 3/4 cup water for 5-6 hours or overnight.
• Gently fluff the sabudana with your hands. If you see any water left, discard it.

Preparing The Nuts

• In a pan, add raw peanuts and roast them on medium low heat for 12-15 minutes stirring frequently.
• Once the peanuts are warm enough to handle, rub them between your palms, and remove the peels.
• Toss the peels while rubbing the peanuts and remove the peels. Toss out all the peels and crush the peanuts in a food processor or mini chopper. Set the crushed peanuts aside.
• Next, crush the almonds into a mini chopper and set aside.

Preparing Potatoes And Beetroot

• In the inner pot of the Instant Pot, add 1 cup water and place a trivet or steamer basket.
• Prick the thoroughly cleaned potatoes and beetroot with a fork and place them inside the basket.
• Close the lid, making sure the valve is set to sealing.
• Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 20 minutes.
• Let the pressure naturally release (NRP) for 15 minutes.
• You can follow the same steps using an Indian pressure cooker, letting the potatoes and beets cook for 3-4 whistles, and letting the pressure naturally release.
• Once the veggies are at room temperature, store them into the refrigerator for about 2-3 hours or overnight. 

Shaping The Tikki

• Remove the peels of veggies with your hands, and grate them with a box grater in a large bowl or plate.
• Next, transfer the soaked sabudana, coriander leaves, chillies, cumin seeds, crushed nuts, salt, sugar, and some lemon juice.
• Combine all the ingredients together, you can taste the mixture and adjust the spices at this point.
• Take some mixture, form it into a golf sized ball, and then press it to form a round patty shape. Form 15 tikkis out of this mixture.

  Note: Grease your hands with some oil if the mixture is sticky before forming the tikkis.

Cooking The Tikki

Griddle Method

• Heat a griddle on medium heat, drizzle 1 tbsp of oil, spread it with the spatula, and turn the heat to medium low.
• Transfer a few tikkis to the hot griddle. Do not over crowd them as it becomes hard to turn them.
• Cover the griddle with a lid and let the tikkis cook for about 2 minutes.
• Remove the lid, turn each tikki carefully, and let the other side cook covered for 2 more minutes.
• Take out the lid, flip the tikkis, and cook them for another 1 minute until they turn golden brown.
• Turn them to the other side and cook them for another 30 seconds to a minute until crispy.
• Transfer the tikkis to the plate and cook the next batch in a similar way.

Oven Method

• Line a baking tray with parchment paper, brush 1 tbsp oil, and set it aside.
• Preheat the oven to 375℉/190℃
• Place the tikkis in the prepared baking tray by keeping space between them and brush another tbsp oil over the tikkis.
• Bake the tikkis for 12-13 minutes, flip them with a spatula, and cook for 8 minutes from the other side until they turn golden brown.