Sweet potato and beets are both slightly sweet. Adding other spices compliments the sweetness creating a good balance in taste, pudina gives a great aroma and the peanuts give a great bite to the tikkis. This is a make ahead dish, which makes it easy to serve for a party. Gourmet dish, sure to get a thumbs up. 🙂
sweet potato 3 small
onion 1/2 cup chopped
dhaniya powder 1 tsp heaped
red chilly powder 1/2 tsp
amchur 1/2 tsp
green chilly paste 1/4 tsp
salt to taste
pudina 1/4 cup chopped
ginger garlic paste 1 tsp
roasted peanuts 1/2 cup (optional)
oil for deep frying
maida flour 2 tsp
water 1/2 cup
fine rava/bread crumbs 1/2 cup
Grate raw beets, add a tsp of salt and set aside.
Cook the sweet potato for 5-6 mins till soft, mash them with a pinch of salt and set aside.
Squeeze water out of the beets and add the beets to the mashed sweet potato.
Add the onion, ginger garlic paste, pudina (mint leaves), amchur, red chilly powder, dhaniya powder, green chilly paste, salt to taste, and roasted peanuts to the sweet potato beets mixture.
Mix well, make small balls and flatten them, set aside in a plate.
Mix the maida flour and water into a very thin paste.
Dip the flatten balls of the tikki in this mixture.
Roll on all sides in the fine rava/bread crumbs.
Note: can refrigerate for one day and fry later.
cook & serve
Heat oil in a deep pan.
Deep fry the coated tikki’s till slightly brown and crunchy.
Serve hot with green chutney as an appetizer or can be used as stuffing in the chapathi rolls or as a patty for a veggie burger.