Sweet
potato is not only the king of root vegetables, but also one of the most
nutritionally rich vegetables available.
Ingredients
-
-5 medium sweet potatoes, boiled and grated
-2 Tbsp semolina (sooji)
-1 Tbsp rice flour
-2 Tbsp flattened rice
(poha), rinsed until soft and drained well
-2 Tbsp finely chopped
coriander leaves
-2 green chillies,
finely chopped
-1 Tbsp grated ginger
-1 Tbsp amchur
-1 Tbsp coriander
powder
-1/2 tbsp red chilli
powder
-1/2 tbsp roasted cumin
powder
-1/2 tbsp black salt
(kala namak)
- 1 tbsp cashews and
raisins
- Salt to taste
- Oil/ghee for frying
COOKING METHOD -
1. In
a nonstick pan, heat a tablespoon of oil/ghee over medium heat. Fry the cashews
and raisins until golden, drain and set aside to cool.
2.
In a large bowl, combine the grated sweet potato with the semolina, rice flour,
poha, coriander, green chillies, ginger and powdered spices. Add salt to taste
and mix well.
3.
Divide the sweet potato mixture into 8 -10 equal sized portions. Roll each one
into a ball, flatten slightly and place a cashew and two raisins in the centre.
Roll again and flatten to form tikkis.
4.
To fry the tikkis, heat 4 tbsp of oil in a nonstick pan over medium heat.
5.
Place three- four tikkis into the pan at a time. Shallow fry them for 2-3
minutes, then gently flip them over and fry on the other side.
6.
Do this a few more times until the tikkis are crisp and well browned on both
sides. Follow the same procedure for the remaining tikkis.
Serve
hot with green Chutney or Tomato Ketchup and a cup of hot tea.
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