This tikki is not really sweet, I just used sweet potato instead of regular potatoes. I also had some matki sprouts left over in my fridge after making the matki bhaat (posted just before this link) and the combination of the two resulted in a really great textured tikki ,off course delicious also! The tikki was so easy to bind and stayed nice n crispy for a while unlike the regular tikkis which just sort of wilt like flowers in the hot sun . Have these anyway you like..plain hot or with ketchup (like me :)) or with some curd and chutneys for a yummy chat version.
Ingredients (makes 5-6)
1 boiled sweet potato
1 cup boiled/steamed matki sprouts
1/2 teaspoon amchoor powder
1 green chilli , finely chopped
2 tablespoons chopped fresh coriander
1 garlic pod, crushed
1 teaspoon sesame (white til) seeds
salt to taste
2 tablespoons cornflour
Oil to shallow fry
1. Peel the sweet potato and mash along with the sprouts, leaving some of the sprouts whole/mashed very little.
2. Mix in with all other ingredients
3. Divide into 5-6 portions and shape into round flat tikkis.
4. Shallow fry in hot oil. Drain on absorbent paper and serve hot
Ingredients (makes 5-6)
1 boiled sweet potato
1 cup boiled/steamed matki sprouts
1/2 teaspoon amchoor powder
1 green chilli , finely chopped
2 tablespoons chopped fresh coriander
1 garlic pod, crushed
1 teaspoon sesame (white til) seeds
salt to taste
2 tablespoons cornflour
Oil to shallow fry
1. Peel the sweet potato and mash along with the sprouts, leaving some of the sprouts whole/mashed very little.
2. Mix in with all other ingredients
3. Divide into 5-6 portions and shape into round flat tikkis.
4. Shallow fry in hot oil. Drain on absorbent paper and serve hot
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