SHAKARKAND KI TIKKI | SWEET POTATO TIKKI RECIPE

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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