Sweet potato tikki recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 tikkis
- 2 medium or 500 grams Sweet potatoes boiled, peeled and mashed
- 1 teaspoon Chaat masala
- 1 teaspoon Amchur powder (dried mango powder)
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 ½ teaspoons Fennel seeds powder
- Rock salt (sendha namak) to taste
- 2 tablespoons Peanuts crushed
- 2-3 tablespoons Cilantro or coriander leaves chopped finely
- 1 small Green chilies chopped finely
- 2 teaspoons Lemon juice
- 2-3 tablespoons Singhare ka atta (Water Chestnut flour) or rajgira atta
- 3-4 tablespoons Oil
Cooking sweet potatoes:
Wash sweet potatoes, take into pressure cooker with enough water so they are submerged in the water.
Cover the lid, put the weight on and cook it on medium heat for 5-6 whistles. Number of whistles and cooking time purely depends on the size of the sweet potato, so cook accordingly.
Let the pressure go down by itself, drain all the water and let the them cool to touch.
Then remove the skin.
Roughly cut into pieces and take into a bowl.
Now mash it with potato masher.
Making sweet potato tikki recipe:
Add all the spice powders, sendha namak along with chopped green chilies, cilantro leaves and crushed peanuts.
Squeeze the lemon juice on it. and mix it well.
It might be very soft. If needed add singhare ka atta or rajgira atta or kuttu ka atta (any fasting flour) and mix it.
Now grease your hands with oil or ghee. and start shaping the tikkis.
Shape all the tikkis.
Heat few tablespoons of oil in a nonstick pan on medium heat.
Once hot place the tikkis and fry.
Once get light brown from the bottom side the flip it and cook on other side as well.
Remove it to a plate and serve.
Serving: 1tikki | Calories: 238kcal | Carbohydrates: 26.9g | Protein: 6.1g | Fat: 12.5g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 212mg | Potassium: 695mg | Fiber: 4.4g | Sugar: 3.7g
*Nutrition information is a rough estimate for 1 serving
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