These picture perfect, awesomely browned sweet potato cutlets had to happen in my kitchen way long back. Because I often bought couple of sweet potatoes to make really delicious evening snack like this tikki but somehow they got eaten up as plain cooked version. The pretty purple sweet potatoes are ridiculous like that. Cooked sweet potato is soft, sweet and addictive snack by itself, no wonder my kids cleared them off when lazying around.
Last week sweet potato tikki magic came true twice and my daughter overjoyed to eat them one after the other. It is loaded with crunchy onions, spices, greens and some flours which act as binding agent. Meaning the rice flour and chickpea flour helps mashed sweet potato to hold shape of tikki that doesn’t fall apart easily.
Drizzling generous oil over a griddle as you shallow fry the sweet potato tikki, it gets browned gradually and do not rush to fry them in high flame. The tikki should get cooked well from inside while being brown from outside, so low flame frying is advisable here.
Sweet potato tikki is so fast and easy. It’s just straight up of vegetables with little oil and little tomato sauce to dip. A deliciously delicious after school snack that is guilt free, healthy and takes less of your time. So let them happen in your kitchen right away.