Sweet Potato Cutlet
Sweet Potato Cutlet is a healthy evening snack made with cooked sweet potatoes, spices and herbs, shallow fried to a crisp. You can serve it with some mint chutney or any chutney of your choice.
Ingredients
- 250 g Sweet Potato
- 1 small Onion finely chopped
- 1 handful Coriander Leaves finely chopped
- ½ tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- ½ tsp Pepper Powder
- ½ tsp Salt adjust accordingly
- 1 tbsp Corn Starch
- 200 ml Cooking Oil
- 1 tsp Chaat Masala (optional)
Instructions
- Start off with cleaning the potatoes and add them to a small pressure cooker for 3-4 whistles. You can also boil the sweet potatoes in water for 10 minutes. (check for done-ness frequently).
- Once the pressure is released, remove the potatoes from the cooker. It is best to remove the potatoes as soon as the pressure cooker is done since the potatoes tend to absorb water if you leave them longer.
- Peel the skin, mash them well on a large container/plate.
- Let's start the seasoning with salt, red chilli powder, turmeric powder and pepper. Next, add the corn starch and mix all the ingredients well.
- You have to ensure that there is no moisture in the sweet potato cutlet mixture. If there is any moisture, they will fall apart when you fry them. If you think there is more moisture, add more cornstarch and mix again.
- Make round balls of equal size and keep them aside. Take each ball and flatten them until they look like a cutlet or a tikki. Make all the cutlets and keep them on a plate.
- Place the cutlets in the freezer for a minimum of 30 minutes before frying them.
- Place a shallow pan on medium flame with oil coating the bottom. Add the cutlets one by one, giving them all enough space, depending on the size of the pan.
- Fry on one side until golden and flip it to the other side to fry to a golden crisp.
- Serve these delicious tikkis with green chutney.