Sweet Potato Tikki, Shakarkand Tikki by Tarla Dalal

Recipes / Indian Recipes
 17 Jan 2018   
Sweet Potato Tikki , starter recipe Recipe Link : https://www.tarladalal.com/Sweet-Potato-Tikki-Recipe-Shakarkand-Tikki-42358r ------------------------------------------------------------------- Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/ Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/ Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter | https://twitter.com/Tarla_Dalal Sweet Potato Tikki The sweet succulence of sweet potatoes combined with the tongue-tickling excitement of chaat masala, lemon juice and other ingredients gives this tikki a very different flavour, compared to other tikkis you have tasted before. Sweet potato, with its fibrous yet soft texture, also gives the tikki a unique mouth-feel. Deep-fried, with a crisp yet soft texture, the Sweet Potato Tikki is a wonderful tea-time accompaniment that will become a favourite with everybody. Preparation Time: 15 minutes. Cooking Time: 20 minutes. Makes 15 tikkis. 1½ cups boiled and mashed sweet potatoes ¼ cup finely chopped coriander (dhania) 1 tsp chilli powder ¼ tsp turmeric powder (haldi) 1 tsp chaat masala 2 tsp lemon juice 1½ tbsp cornflour 1 tbsp rice flour (chawal ka atta) Salt to taste Oil for deep-frying ½ tsp chaat masala for sprinkling For serving Green chutney Tomato ketchup 1. Combine all the ingredients in a deep bowl and mix very well with your hands. 2. Divide the mixture into 15 equal portions and shape each portion into a round 50 mm. (2”) diameter flat tikki. 3. Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. 4. Sprinkle the chaat masala evenly over the tikkis. Serve immediately with green chutney and tomato ketchup.


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