Sweet Potato Tikki
Crispy sweet potato patties spiced for fasting days.
Ingredients
- 2 medium sweet potatoes, boiled, peeled, and mashed
- 1–2 green chilies, finely chopped
- 2 tbsp roasted peanuts, coarsely crushed
- 1 tbsp arrowroot flour or vrat atta (rajgira/kuttu/singhara)
- ½ tsp jeera (cumin seeds)
- Few coriander leaves, chopped
- Sendha namak to taste
- 1–2 tsp lemon juice
- Ghee or oil for shallow frying
Instructions
- Mix ' Mash
- In a bowl, combine mashed sweet potato, peanuts, green chili, cumin, coriander, lemon juice, flour, and sendha namak.
- Mix into a soft, non-sticky dough. Add a little more flour if needed.
- Shape the Love
- Divide into portions and gently flatten into tikkis.
- Crisp It Right
- Heat a pan with ghee/oil. Cook the tikkis on both sides till golden and crisp.
- Flip carefully — they’re soft but will firm up as they cook.
- Serve Hot
- With mint-peanut chutney or curd with rock salt. And if you're not fasting — a cup of masala chai too.