Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Ingredients for Shakkarkand Seviyaan Diyan Tikkiyan Recipe
Sweet potatoes boiled, peeled and mashed 4-5
Sev 1 cup
Oil 2 tablespoons
Oil to shallow fry
Ginger finely chopped 1/2 inch piece
Green chillies finely chopped 4-5
Split Bengal gram (chana dal) roasted and powdered 3 tablespoons
Dry mango powder (amchur) 1/2 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder roasted 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Seedless dates 20-25
Lemon juice 1/2
Cornflour/ corn starch 1/2 cup
Tomato 1 for garnish
Heat 2 tbsps oil in a non-stick kadai. Finely chop ginger and add along with green chillies and sauté for a minute. Reduce heat, add roasted chana dal powder and sauté for ½ minute.
Turn off heat and add ½ tsp amchur , red chilli powder, turmeric powder, roasted cumin powder and Punjabi garam masala powder. Turn on the heat again, add salt and sauté. Add sweet potatoes and mix well.
Transfer the mixture into a bowl, mix well and set aside to cool. Halve the dates, sprinkle lemon juice and ½ tsp amchur and mix well.
Mix corn flour and ¼ cup water in another bowl till smooth.
Transfer the sweet potato mixture in a parat and divide it into lemon sized balls, make a small dent in the centre, place some of the date mixture, bring in the edges and seal. Roll into a smooth ball and press lightly to shape into tikki.
Finely break the seviyaan and keep in a plate. Heat oil in anon-stick pan, dip the tikkis in corn flour batter, roll them in seviyaan so that they are well coated and place in the pan.
Shallow fry the tikkis, turning them, till they become golden brown on both sides. Drain on absorbent paper. Arrange them on serving plate, garnish with tomato slices and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.