Sweet potato and peas tikki
An easy peasy and quick tea time snack recipe of sweet potato cutlets that even makes for a super lunch box idea. This healthy and yummy recipe is going to be your new chai time favorite
Equipment
- Frying pan
Ingredients
- 200 g sweet potatoes boiled and mashed
- 50 g potato boiled and mashed
- 60 g peas frozen or boiled
- 2 tbsp rice flour
- 1 tsp garam masala
- 2 tbsp chaat masala
- 3-4 tbsp coriander leaves chopped finely
- 2 fresh chilis chopped finely (omit when making for kids)
- 1 tbsp lemon juice
- ½ cup bread crumbs
- salt to taste
- 3-4 tbsp oil for shallow frying
Fo garnishing
- 1-2 tsp black salt kala namak
- 1 tbsp coriander leaves chopped finely
Instructions
- In a bowl, mix all ingredients (except the garnishing ones and oil) until well combined. Divide this mixture into 6 equal portions
- Now shape each of these into smooth balls and then gently flatten them out to make tikkis, keeping the thickness to about 1 cm. Dab them in bread crumbs and coat well
- Heat a shallow frying pan with the oil over medium heat and cook the tikkis, 3-4 at a time, until lightly browned and crisp on both sides
- Remove on a serving plate and immediately sprinkle the black salt and the coriander leaves. Serve the sweet potato tikkis with ketchup or mint chutney
Notes
- Some options, besides peas that you could add to the tikkis are shredded spinach, grated carrots, boiled sweet corn, finely chopped steamed broccoli etc
- You could also shallow fry the tikkis in ghee
- The rice flour makes the cutlets crisp
- tbsp - tablespoon
- tsp - teaspoon
- g - grams