Sweet Potato Tikki

I didn’t really dig Indian food as a child, but there were a few exceptions. Aloo tikki, rajma, chaat, and chana masala along with kajur burfi. Basically potato patties, red beans, no way to describe chaat other than maybe Indian nachos, chickpeas, and cashew fudge. Now I’m hungry!

Since I’m doing 10 days of sweet potatoes, I decided to make aloo tikki out of them. I am finding that highly spiced sweet potato dishes are more appealing to me than ones that are bland. Who am I kidding?! That rings true for everything I eat!

This is a really easy meal to whip together. I always have boiled potatoes on hand so that makes the prep time even shorter. These were very nicely spiced, just like Indian food should be. If you don’t like so much spice, use less garam masala and omit the cayenne. I’m not trying to melt y’all’s faces off! I find the spice to play off of the sweetness of the potatoes really well though. These are traditionally pan fried, but, of course, I couldn’t do that so I let my trusty air fryer do the cooking. These can be baked, but they won’t be as crispy on the outside. I usually like peas in my tikki, but I was out of them, so I added chopped red bell pepper only because I had one that needed to be used up. You can add chopped baby spinach, corn, whatever you like. Just try to limit it to 1/2 a cup per sweet potato. I got 8 tikkis out of one large sweet potato. This recipe is very easy to double. You will just have to cook them in batches. I like to have them with chutney or chana on top.

RECIPE

1 large sweet potato, steamed or boiled

1 teaspoon minced ginger

1 tablespoon of chopped cilantro

3/4 teaspoon of chaat masala

1/2 teaspoon of amchur powder, I added a lot more because I love this stuff (you can sub 2 teaspoons of lemon juice)

1/2 teaspoon of cayenne

1 teaspoon of cumin

1/4 teaspoon of garam masala

1 teaspoon of lemon juice

Kala namak or regular salt, to taste

1/2 cup of add-ins of choice (chopped baby spinach, peas, etc.)

Hari Chutney

METHOD

Mash the sweet potato, skin and all. Add the spices and mix well. Taste and adjust seasoning, if necessary. Gently fold in any add-ins.

Form small patties about 1/2 to 3/4 of an inch thick, about 1/2 cup of mixture per patty.

Air fry for 20 minutes on 385°F, flipping halfway through.

Serve warm with hari chutney.

 

 

[Total: 9    Average: 3.9/5]
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