I love tapioca pearl patties. They are my all-time favorite. My mom used to make them when we were growing up and I couldn’t get enough of them. Now my kids love them just as much and we all enjoy them from time to time. And the best part, they are gluten free.
Growing up in a Hindu household meant observing all kinds of Hindu festivals. One of the religious festivals that the Hindus celebrate is called “Navratri”. Translated it means 9 nights. Hindus tend to “fast” for 8 days and on the 9th day they celebrate by feeding young kids and breaking their fasts. On the 10th day, they celebrate by burning an effigy of “Rawan”.
Fasting during these 8 days means keeping away from all kinds of grains, legumes, alcohol, etc. During this time, these patties are very popular, since they have all kinds of things that people are allowed to consume.
The ingredients for Tapioca Pearl Patties
There are not too many ingredients in this recipe, but the flavors will amaze you. Although traditionally, onions would not be part of the recipe, I enjoy adding onions to mine. They enhance the flavors in my opinion.
Ingredients List for this Indian Recipe:
- 3/4 cups tapioca pearls
- 2 baking potatoes
- 1 green chili
- 1 small red onion
- 1 teaspoon grated ginger
- 1 tablespoon dried mango powder
- 1 tablespoon cumin powder
- 1/4 cup roasted peanuts
- 1 teaspoon of black salt (or pink Himalayan salt)
- Oil for pan-frying
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Soaking the Tapioca
The first step to making these delicious tapioca pearl patties is to soak the tapioca pearls. Tapioca pearls are hard and can not be used as they are, so we need to soften them by soaking them in water.
Add your tapioca pearls into a measuring cup of a bowl and cover them with water – about 2 cups worth of water. Let them soak for about 5- 6 hours and soften.
Comparing the Tapioca Balls:
Once the tapioca pearls have soaked, they will not only soften but also increase in size. The pearls also become a little translucent as they soften.
The Potato and Spice Mixture
The next step is to boil the potatoes. Peel and chop the potatoes and boil them till they are soft all the way through – just like you would when making mashed potatoes. We are going to mash them to use them in this recipe. While the potatoes are boiling, finely chop the onion and green chili. Grate the ginger and set them all aside.
Now we can make the patty mixture. In a large bowl, add the potatoes and mash them. To the same bowl, add the tapioca pearls, the chopped onion, chopped green chili, grated ginger, dried mango powder, cumin powder, and salt. Mix everything together so that the spices get evenly distributed.
We are ready to add the roasted peanuts to the potato mixture. Add the peanuts to the bowl and mix so that they get evenly distributed. The peanuts are optional of course. I love the texture of the peanuts when they get fried, but you can skip them altogether. Or even replace them with cashew nuts or unsalted roasted pumpkin seeds.
Now we can make patties. The recipe makes 10, 2-inch tapioca pearl patties. To make it easy, divide the mixture into 10 equal parts. Take one of the bits and roll it into a ball and then flatten it into a patty. You can even out the sides once you flatten it so it looks nice.
Pan Frying the Patties
Let’s get frying and enjoy a delicious snack. Heat a cast-iron pan, (or a non-stick pan) and add some oil to it. I add about 2 tablespoons of oil to my pan and I can cook 5 patties at one go. Once the oil heats up a little, place the patties on the pan and let them cook for about 3-4 mins. I tend to rotate them around, so they cook evenly.
Flip the patties once and add another couple of tablespoons of oil to the pan. Cook them for another 3-4 minutes. The patties should brown all over and get crispy on the inside.
Enjoy these gluten free patties warm with:
- a side of my mango and coriander chutney
- and my perfect cup of chai.
- my pumpkin latte goes really well with this recipe too.
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Tapioca Pearl Patties – Sabudana TikkiCourse: SnacksCuisine: IndianDifficulty: Easy
These tapioca pearl patties are so crunchy from the outside, but tender in the middle. Pan fried and spiced to perfection. They can be enjoyed with a variety of chutneys on the side.
3/4 cups tapioca pearls
2 baking potatoes
1 green chili
1 small red onion
1 inch piece of ginger
1 tablespoon dried mango powder
1 tablespoon cumin powder
1/4 cup roasted peanuts
1 teaspoon of black salt (or pink Himalayan salt) – or to taste
Oil for pan frying
- Place the tapioca pearls in a mixing bowl and add enough water to the bowl to cover the pearls – about 2 cups. Let the tapioca pearls soak for about 5 hours. They need to soften before they can be used.
- Boil water in a large pan with some salt. Peel and chop the potatoes and boil them till they soften. Once boiled, drain and mash the potatoes.
- Finely chop the onions and the chili. Grate the ginger.
- Using a sieve, drain the tapioca and discard the water. Add the tapioca back to the mixing bowl. Add the mashed potatoes, onion, green chili, ginger, dried mango, cumin powder, and salt to the bowl. Mix everything well, so that the spices are well distributed.
- Tate to ensure there is enough salt in the mix, and adjust accordingly.
- Add the peanuts to the bowl and mix to evenly distribute.
- Make 10 patties out of the mix – about 2 inches in diameter.
- Heat a cast-iron skillet (or any non-stick pan) and add some oil to the pan. Place the patties on the pan and fry on medium heat for about 3-4 mins, then add more oil to the pan, flip the patties and fry for 3-4 mins on the other side.
- Serve with a side of tamarind, or mango and coriander chutney.