Sweet Potato Cutlets

Sweet potatoes are a great replacement for potatoes. So if you are bored of eating the regular potato dishes, or want a healthy alternative, then these tikkis are great to start with. They are simple, with basic flavours and you can also consume them during your vrat/fast.

The only time here goes to pressure cook the sweet potatoes. Pressure cooking time will depend on the quality of sweet potatoes. We pressure cooked them on high flame for 1 whistle and then on a medium flame for 10-15 minutes. To quicken the process you may cut the sweet potatoes in 2-3 pieces before cooking. This will reduce the cooking time needed. This is the only pre-preparation needed. Rest of the procedure if quick and simple.


Some tips and variations:

  • Instead of adding chopped cashews and raisins to the tikki mixture (just as we have done in the recipe), you may stuff the tikkis with them. You may also add desiccated coconut to the stuffing.
  • For the spices, we have used jeera powder and amchur, you may also add black pepper powder and chaat masala.
  • Instead of 2 sweet potatoes, you can also go ahead with half proportion of potatoes and sweet potatoes in this recipe.
  • This much quantity of ingredients will yield about 3 large cutlets or 5 medium sized cutlets.

If you are looking for more vrat/fasting recipes, do have a look at our recipes like –

Sama ke Chawal ki Kheer
Jeera Aloo
Dates, Nuts and Fig Rolls.

Check out the video recipe below. For more video recipes, subscribe to our Youtube Channel

Sweet Potato Cutlets

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 3 large cutlets or 5 medium sized cutlets

Sweet Potato Cutlets

Ingredients (1 Cup = 200 ml)

  • 2 Sweet potatoes, boiled, peeled and mashed
  • ½ teaspoon cumin seeds/jeera
  • 1 teaspoon cumin seeds/jeera powder
  • ½ teaspoon amchur powder
  • 1 teaspoon sesame seeds/til
  • 1 tablespoon raisins
  • 1 tablespoon chopped cashews (5-7 cashews, chopped)
  • salt to taste
  • oil to shallow fry cutlets

Lets Begin...

  1. Wash sweet potatoes, transfer them to pressure cooker and steam cook on high flame for 1 whistle and then on medium flame for 10-15 minutes.
  2. Let the pressure go down by itself and let them cool. Then remove their skin and cut them into cubes and mash them.
  3. Now add jeera, jeera powder, amchur powder, salt, sesame seeds, raisins and cashews.
  4. Mix well and make round tikkis/cutlets from the mixture. This will yield about 3 large cutlets or 5 medium sized cutlets.
  5. In a broad non stick tava/pan, spread oil and shallow fry the tikkis. Tikkis should turn golden from both sides.
  6. Serve them hot with Masala Curd or Green Chutney.

Notes

•Instead of adding chopped cashews and raisins to the tikki mixture (just as we have done in the recipe), you may stuff the tikkis with them. You may also add desiccated coconut to the stuffing.

•For the spices, we have used jeera powder and amchur, you may also add black pepper powder and chaat masala.

•Instead of 2 sweet potatoes, you can also go ahead with half proportion of potatoes and sweet potatoes in this recipe.

•This much quantity of ingredients will yield about 3 large cutlets or 5 medium sized cutlets.

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