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.
|Boiled sweet potatoes||1 1/2 Cup (24 tbs) , mash|
|Finely chopped coriander||1/4 Cup (4 tbs) (dhania)|
|Chili powder||1 Teaspoon|
|Tumeric powder||1/4 Teaspoon (haldi)|
|Chaat masala||1 Teaspoon (plus 1/2 tsp exrta for sprinkling)|
|Lemon juice||2 Teaspoon|
|Cornflour||1 1/2 Tablespoon|
|Rice flour||1 Tablespoon (chawal ka atta)|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Serving sauce||1/2 Cup (8 tbs) (green chutney and 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.
5. Serve immediately with green chutney and tomato ketchup.