Sweet potatoes are in season and I am experimenting by using them in place of potatoes in as many recipes as I can. They are rich in fibre and help improve gut flora and microbiota. These tikkis are super easy to make and because the sweet potatoes have a distinct flavour of their own you don’t need to use too many spices as you do when cooking with potatoes.
Sweet potatoes: 4 medium sized or 250gms
Coriander powder: 2 tsp
Red chilli powder: 1 tsp
Salt: as per your preference
Dry mango powder [amchur]: 1 tsp
How to make sweet potato tikki
- Wash the sweet potatoes well. You may need to scrub them with a brush if there’s too much mud stuck on it.
- Then boil the sweet potatoes. I boiled them in a pressure cooker for 2 whistles.
- Allow the steam to escape totally then open the cooker, drain the water and let the sweet potatoes cool a little.
- Once they are cool, peel the skin. If the skin is very thin, you need not peel it. Mash the sweet potatoes well, in a bowl. Then add coriander powder, red chilli powder, salt and dry mango powder. Mix well and make small tikkis or patties.
- Heat a pan and add a little oil to grease it. Cook the tikkis on both sides till they have browned well. Eat them hot with some mint chutney or tamarind date chutney.
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