How to make Sweet Potato Tikki -
Ultimate in deliciousness, these sweet potato and chickpeas tikkis will gladden your heart.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweet potatoes (शक्करकंद), Chickpeas (kabuli chana) (काबुली चना)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sweet Potato Tikki checkout Mashed Sweet Potatoes, Shakkarkandi aur Kiwi Chaat, Mishti Alurpuli, Shakkarkand Seviyaan Diyan Tikkiyan . You can also find more Snacks and Starters recipes like Balsamic and Spice Grilled Summer Vegetables Potato Wedges Akhrot Seekh Kabab Tandoori Chaat- Sk Khazana
Sweet Potato Tikki Recipe Card
Hindi: Aloo
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.
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!
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sweet Potato Tikki Recipe
Sweet potatoes boiled and mashed 2 cups
Chickpeas (kabuli chana) boiled 1 cup
Water chestnuts 1 cup
Salt to taste
Roasted cumin seeds 2 teaspoons
Garlic cloves chopped 5-6
Red chilli flakes 1 tablespoon
Crushed black peppercorns to taste
Fresh coriander leaves chopped 1 tablespoon
Cranberries roughly chopped ½ cup
Oil for shallow frying
Method
Step 1
Grind together chickpeas, water chestnuts and salt into a coarse paste.
Step 2
Take the mashed sweet potatoes in a bowl. Add the ground paste, salt, cumin seeds, garlic, chilli flakes, crushed peppercorns, coriander leaves and cranberries and mix well.
Step 3
Heat some oil in a non-stick pan.
Step 4
Divide the mixture into equal portions and shape them into medium sized patties or falafels.
Step 5
Place the falafels in the pan and shallow-fry, turning sides, till golden and evenly done from both sides. Drain on absorbent paper.
Step 6
Serve hot garnished with a mint sprig.
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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.
