Sweet potato boiled peeled and mashed
Sago (sabudana) soaked for 2 hours
Peanuts roasted and crushed
Green chillies finely chopped
Juice of ½ lemon
Amaranth seeds (rajgira)
Green capsicum and red capsicum
Mix together sweet potato, sago, peanuts, green chillies, lemon juice and salt in a bowl.
Heat ghee in a non-stick pan.
Divide the mixture into equal sized balls and shape them into tikkis.
Spread amaranth seeds on a plate. Roll the tikkis in Amaranth seeds so that they are well coated. Place them in the pan and cook, flipping sides, till evenly done. Drain on absorbent paper.
Place lemon slices and strips of green capsicum and red capsicum on a serving plate. Place the tikkis on the plate and serve hot.