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.
Sweet Potato Cutlet | Sweet Potato Tikki Recipe
Ingredients
- Sweet potato big sized- 1 no.
- Onion small sized- 1 no.
- Rice powder- 5 tsp
- Chickpea flour besan- 3 tsp
- Green chillies- 1 no.
- Salt- 1 tsp
- Red chilly powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Coriander leaves- Handful
- Cooking oil- Enough for shallow frying
Instructions
Preparation
- Peel off the onion and chop it finely. Similarly chop coriander leaves and green chillies finely. Keep them ready.
Method
- Wash the sweet potato under running water scraping the mud sticking on. Roughly chop it in to big chunks and pressure cook it adding a cup of water for 3 whistles and in simmer for 5 minutes.
- When the pressure subsides, peel off the sweet potato and mash it such that there are no lumps in it. Then add rice flour, chickpea flour, chopped onion, coriander leaves, green chillies, salt, red chilly powder and turmeric powder.
- Combine everything well to form non-sticky dough. Pinch a lemon sized dough and pat it on your palm like tikki. Heat a griddle smearing oil generously, shallow fry these patties till they turn brown both sides. Carefully remove from griddle and drain over kitchen tissue.
- Very delicious sweet potato cutlet is ready to serve as evening snack.
Note
- Ensure the sweet potato is cooked well otherwise lumps retain in the cutlet.
- Avoid green chilly if preparing for kids because they don't like biting the hot chillies while eating.
- The dough should be non sticky, so adjust the rice powder and chickpea flour accordingly.
