This post may contain affiliate links. Read our disclosure policy.
Soggy sabudana tikki is almost always a water problem, not a recipe problem. Get the sabudana properly dry and your air fryer turns these potato patties golden and crisp, making them an incredible snack that you’ll want to keep eating!
Watch the recipe
This is my air fryer version of my Sabudana Aloo Tikki, a favorite during vrat and Navratri fasting. The adults would prepare this snack during fasting season, but I loved it so much that I wanted it year-round! By making it in the air fryer, it’s even easier than ever to make this satisfying crunchy snack whenever you want! It’s got the same flavors as the real deal but with far less oil, and no standing over a hot pan.
Want the Air Fryer Cheat Sheet? It is a free one-page guide with the temperatures and times for 44 foods, plus when to flip, shake or leave things alone. Subscribe to my email newsletter to get the free guide and all of my latest recipes as soon as they’re live so you’ve always got some exciting kitchen inspiration! Get the free Air Fryer Cheat Sheet here.
Watch the video and subscribe! See exactly how these crispy sabudana tikkis come together in the video above, then subscribe to my YouTube channel to be the first to watch my new recipes every week.
Why Dry Sabudana Matters
An air fryer cannot begin the process of getting food super crispy as desired until all the excess moisture is gone! Soak the sabudana until a pearl smashes completely when you pinch it, drain it in a sieve over a bowl for 1 to 2 hours, then blot it dry with paper towels. Let the boiled potatoes cool completely too. Wet sabudana steams in the basket, and the tikki can turn soggy or even burst.
Pro tip
Cook one tikki first to check that it holds together before you load the whole basket.
Tools Needed to Make Air Fryer Sabudana Tikki
This air fryer sabudana tikki recipe uses very few
- Air fryer
- Spray bottle
- Fine mesh strainer
- Large mixing bowl
- Instant Pot (to boil the potatoes)
- Disposable gloves
Ingredients for Sabudana Tikki in the Air Fryer
Just a handful of simple ingredients. Plan ahead, because the sabudana needs 3 to 6 hours to soak, plus time to drain. If you do not have boiled potatoes ready, here is how I steam baby potatoes in the Instant Pot.
- Sabudana (tapioca pearls): Ensure to soak them sufficiently and pat them completely dry.
- Potatoes: I used yellow potatoes. Ensure that they are boiled and peeled.
- Green chilies: My preference is Thai green chilies. Be sure to finely chop them.
- Cilantro: Finely chopped.
- Peanuts: Roast them first.
- Sendha namak: This is rock salt. Add to taste.
- Avocado oil: Transfer it into a spray bottle to coat the tikkis so they don’t stick to the air fryer basket.
How to Make Air Fryer Sabudana Tikki
Read through the steps once before you start. The soaking and draining take the longest, but these steps are essential and make the wait completely worth it.
Soak the sabudana in water for 3 to 6 hours, until a pearl smashes completely when you pinch it.
Drain the sabudana in a sieve over a bowl for 1 to 2 hours, then blot it dry with paper towels. Let the boiled potatoes cool completely too.
In a large bowl, mix the drained sabudana with the mashed potatoes, green chilies, cilantro, roasted peanuts and sendha namak until it holds together.
Shape the mixture into discs about 1/2 cm (1/4 inch) thick.
Preheat the air fryer to 425°F (220°C).
Arrange the tikki in a single layer on the rack with space between them, and spray the tops lightly with oil.
Cook for 12 minutes without opening the basket or peeking. The tikkis need this time to set and form a crust.
Flip each tikki gently with a spoon or a spatula, spray the other side with oil, and cook for a few more minutes (15 to 17 minutes total) until golden and crisp. Serve hot.
Recipe by Anadi Misra
Crispy air fryer sabudana tikki with no soggy centers. Learn how to soak, drain and pat dry the sabudana so these vrat and Navratri friendly potato patties turn golden in 15 to 17 minutes at 425°F.
Air fryer
Rate this recipe ✦
10 min
Prep
16 min
Cook
6 hr
Rest
6 hr 26 min
Total
6
tikkis
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
- (31 g) sabudana (tapioca pearls)(soaked 3 to 6 hours, drained and patted dry)Shop →
- small potatoes(boiled, peeled, mashed and fully cooled)
- green chilies(finely chopped)
- (3 g) fresh cilantro(finely chopped)
- (8 g) roasted peanutsShop →
- sendha namak (rock salt)(to taste)
- avocado oil(in a spray bottle, for misting)Shop →
Instructions
- 1
Soak the sabudana in water for 3 to 6 hours, until a pearl smashes completely when you pinch it.
Soak the sabudana in water for 3 to 6 hours, until a pearl smashes completely when you pinch it.
- 2
Drain the sabudana in a sieve over a bowl for 1 to 2 hours, then blot it dry with paper towels. Let the boiled potatoes cool completely too.
Drain the sabudana in a sieve over a bowl for 1 to 2 hours, then blot it dry with paper towels. Let the boiled potatoes cool completely too.
- 3
In a large bowl, mix the drained sabudana with the mashed potatoes, green chilies, cilantro, roasted peanuts and sendha namak until it holds together.
In a large bowl, mix the drained sabudana with the mashed potatoes, green chilies, cilantro, roasted peanuts and sendha namak until it holds together.
- 4
Shape the mixture into discs about 1/2 cm (1/4 inch) thick.
Shape the mixture into discs about 1/2 cm (1/4 inch) thick.
- 5
Preheat the air fryer to 425°F (220°C).
Preheat the air fryer to 425°F (220°C).
- 6
Arrange the tikki in a single layer on the rack with space between them, and spray the tops lightly with oil.
Arrange the tikki in a single layer on the rack with space between them, and spray the tops lightly with oil.
- 7
Cook for 12 minutes without opening the basket or peeking. The tikki need this time to set and form a crust.
Cook for 12 minutes without opening the basket or peeking. The tikki need this time to set and form a crust.
- 8
Flip each tikki gently with a spatula, spray the other side with oil, and cook for a few more minutes (15 to 17 minutes total) until golden and crisp. Serve hot.
Flip each tikki gently with a spatula, spray the other side with oil, and cook for a few more minutes (15 to 17 minutes total) until golden and crisp. Serve hot.
Notes
- •Cook one tikki first to check it holds together before loading the whole basket. Keep the tikki in a single layer with space between them so the air can crisp every side.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
What to Serve It With
Serve the tikki hot with your favorite chutney for dipping. Some delicious options include my cilantro mint chutney, amla chutney (Indian gooseberry chutney) or imli chutney (tamarind chutney). Keep them in a single layer on the plate so the crisp edges stay crisp.
Frequently Asked Questions
How long should I soak the sabudana?▼
Soak it for 3 to 6 hours. It is ready when a pearl smashes completely when you pinch it. If you can still feel a hard center, give it more time.
Why did my sabudana tikki turn soggy or fall apart?▼
Almost always it is too much water. Drain the soaked sabudana in a sieve for 1 to 2 hours, blot it dry with paper towels, and let the boiled potatoes cool completely before mixing. Wet sabudana steams in the basket instead of crisping.
When do I flip the tikki in the air fryer?▼
Flip them after 12 minutes. Do not open the basket or peek before then, because the tikki need that time to set and form a crust. Flip gently with a spatula, spray the other side with oil, and cook a few more minutes until golden and crisp. Total cooking time is 15 to 17 minutes at 425°F.
Can I Make Sabudana Tikki In Advance?▼
Yes you can! See below on storage instructions for your cooked tikkis.
However, tikkis are best served fresh. If you could like to prep your tikkis, you can shape them in advance so they’re ready to air fry when you’re ready to serve your platter. Place the shaped patties on a baking sheet lined with parchment paper and freeze them. Once frozen, move them into a container with a piece of parchment paper between each tikki so they do not stick to each other.
How to Store Air Fryer Sabudana Tikki
- In the fridge: Keep cooked tikki in an airtight container in the fridge for 3 to 4 days. To reheat, put them back in the air fryer at 350°F on the reheat setting for 3 to 5 minutes, until the edges crisp up again. Do not reheat them in the microwave, they turn soggy.
- In the freezer: You can freeze cooked tikki, but I would rather keep them in the fridge and finish them before they spoil. If you do freeze them, let them thaw overnight before reheating. Cooking them straight from frozen risks the outside getting too cooked while the inside dries out.
If freezing is the plan, freeze the shaped, uncooked tikki instead, exactly as described in the section above, and air fry them when you are ready to serve.
More to Cook
Love sabudana? Try my Sabudana Khichdi or my Sabudana Kheer. You can also browse all of my Air Fryer, Indian, Diwali and Appetizers & Snacks recipes.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
You might also like
Air Fryer Potato Samosa Recipe (Easy And Delicious)
Crispy on the outside and perfectly spiced on the inside, this easy air fryer potato samosa recipe brings a healthier twist to a beloved classic!
Air Fryer Aloo Patty Recipe (Potato Puff Pastry)
Crispy, golden Aloo Patty made easy in the air fryer! Flaky puff pastry filled with spiced potato stuffing — a classic Indian snack perfect for lunch or dinner. Ready in minutes with minimal oil.
Indian Street-Style Air Fryer Baby Potatoes
Crispy, spiced Indian street-style air fryer baby potatoes ready in minutes. Bold flavors, minimal effort, and totally vegan. Your new favorite easy weeknight side dish.
Creamy Sabudana Kheer Recipe - Indian Tapioca Pudding
Creamy, dreamy Sabudana Kheer made easy! This classic Indian tapioca pudding is rich, milky, and ready in minutes. Perfect for dessert or a light, satisfying treat any time of day.
Sabudana Aloo Tikki - Tapioca & Potato Cutlets
Crispy, golden Sabudana Aloo Tikki made with tapioca and potatoes. This easy Indian cutlet recipe is simple, healthy, and perfect for lunch or dinner. A crowd-pleasing snack you will love.
Easy and Crispy Air Fryer Chickpeas Recipe
Crispy, golden chickpeas made easy in the air fryer! A delicious snack or side dish ready in minutes with minimal effort and maximum crunch. Your new favorite guilt-free bite.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).