2 medium or 500gramsSweet potatoesboiled, peeled and mashed
1teaspoonChaat masala
1teaspoonAmchur powder (dried mango powder)
1teaspoonCumin powder
1teaspoonRed chili powder
1 ½teaspoonsFennel seeds powder
Rock salt (sendha namak)to taste
2tablespoonsPeanutscrushed
2-3tablespoonsCilantro or coriander leaveschopped finely
1 smallGreen chilieschopped finely
2teaspoonsLemon juice
2-3tablespoonsSinghare ka atta (Water Chestnut flour)
3-4tablespoonsOil
Instructions
Take mashed sweet potato and add the rest of the tikki ingredients (amchur powder, chaat masala, cumin powder, red chili powder, fennel seeds powder, sendha namak, green chilies, cilantro leaves, lime juice and crushed peanuts). Mix everything well.
Add singhare ka atta. Mix and make a dough ball. The quantity of the flour depends on the sweet potato type and how much moisture is present in it. Only add enough flour so that you are able to form the tikkis.
Now grease your plams with oil or ghee. and start shaping the tikkis.
Heat a few tablespoons of oil in a pan on medium heat. Once hot place the tikkis and fry.
Once get light brown from the bottom side then flip it and cook another side as well. Remove it to a plate and serve.
Notes
Chaat masala: Here I have used my mom’s homemade chaat masala (made especially for vrat). The store-bought chaat masala has already added table salt which is not allowed during fasting. So you can skip or use the one without salt
Sweet potatoes: You can boil in the pressure cooker (5-6 whistles) or in Instant pot (15 mins) or bake into the oven.