FOR SABUDANA TIKKI:

• For the stuffing, heat oil in a pan, add cumin seeds and allow to splutter
• Add ginger, green chillies and raisins, saute
• Add green peas and saute to remove the moisture. Season with salt and chaat masala and allow to cool before stuffing
• Soak pearl tapioca in water for 1/2 hour and allow to drain completely
• Add all other sabudana ingredients and mix well
• Taking one at a time, gently flatten each ball into a round patty of about 1/2 inch thick. Place a portion of stuffing in the center
• Fold the edges together carefully so that the mixture doesn’t ooze out. Now very gently flatten it into a 2 inch patty
• Heat clarified butter in a pan and shallow fry the galettes until golden on each side

FOR WHITE PEA:

• Pressure cook the soaked white peas with salt until soft and tender
• Heat clarified butter in a pan and add ginger and green chillies and saute
• Add the dry masalas and saute onion and tomatoes for a few seconds
• Add the boiled white pea and finish with chopped coriander and lemon juice

FOR SHEEP’S MILK YOGHURT:

• Take yoghurt in a bowl, and add sugar and black salt, Mix well
• Heat oil in a pan, add turmeric powder, mix and directly transfer to the yoghurt
• Whisk well and allow to chill completely

FOR PEARL TAPIOCA PAPAD:

1. Soak the pearl tapioca in water for 4 hours
2. Add 200g water, salt and pearl tapioca in a pan and boil for 20 mins
3. Allow to cool and pour a little mixture by a ladle on a siltpad/parchment paper
4. Dehydrate for 2 days until completely dry
5. Deep fry them in very hot oil until puffed

TO ASSEMBLE:

• Put a quenelle of white pea on the bottom of the plate
• Pipe some mint chutney and tamarind chutney on top of it
• Place some pomegranate pearls on top of the white pea
• Place the pearl tapioca tikki and padpad on the white pea and pour sheep’s milk yoghurt on the side