Spicy Sweet Potato Tikki With Chole Chaat

Spicy Sweet Potato Tikki With Chole Chaat is a healthy twist to the traditional Bombay Chaat. Sweet potato fritters are served with chickpea curry and sauces.

Sweet Potato Fritters!! I mean, like seriously! Few years ago, I would not have even touched it. Today I am little bit more experimenting when it comes to food than before. My mom would be extremely happy to know that. Hope she is smiling up there. My granny would make this sweet potato curry which my mom mastered at as well and which I would barely eat by putting up a huge fuss. But then, I was a weird teen back then who could not be bother with good, nutritious foods. 

Aloo Tikki is its famous cousin and is made religiously in nearly every Indian household on several occasions. It’s popularly served with chickpeas curry and goes by the name of Aloo Tikki with Chole Chaat. It’s a street food snack that is devoured by people of all ages. I wanted to give this recipe my very own twist with a surprising ingredient – sweet potato! Recreating this recipe got back so many wonderful memories of growing up. 

I am sure you are aware that Sweet potatoes pack a powerful nutritional punch. They have got over 400% of your daily needs for vitamin A in one medium spud, as well as loads of fiber and potassium. They have got more grams of natural sugars than the regular potato but more overall nutrients with fewer calories. Now that is something, especially for weight watchers like me. Therefore, my choice of ingredient was naturally sweet potato over a regular potato to make this dish. 

This recipe needs to be made in three parts. First make the chickpea curry and keep it aside. Next prepare the fritters/tikki. Boil sweet potatoes and spinach with little salt and turmeric powder. Cool slightly then halve and scoop the flesh out into a large mixing bowl. Add the minced ginger, chopped cilantro, chilli powder, turmeric powder, cumin powder and chickpea flour and mash everything together. Season with a little salt then divide into tikkis. Dip each cake in breadcrumbs and pat to stick. Chill for 15-20 minutes.

Heat oil in a non-stick frying pan over a medium heat. Add the tikkis in batches and fry for 3-4 minutes on each side until light brown and crisp. Flip them carefully. Once all done, its time to assemble them. In a serving bowl, add the chickpeas curry. Place the tikki over it. Add little green chutney, sweet chutney, chopped onions and tomatoes, sev, chaat masala, chopped cilantro and beaten yogurt. Serve. You can adjust the spice and sweet levels as per your liking. 

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Spicy Sweet Potato Tikki With Chole Chaat

Spicy Sweet Potato Tikki With Chole Chaat is a healthy twist to the traditional Bombay Chaat. Sweet potato fritters are served with chickpea curry and sauces.

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Author: Priya Lakshminarayan

INGREDIENTS

• For Chickpea Curry - refer Blog
• For Sweet Potato Tikki
• 2 sweet potatoes
• 1 cup spinach
• 1 potato - optional
• 1 tsp turmeric powder
• Salt as required
• 2 tbsp minced ginger
• 1/2 cup chopped cilantro
• 1 tbsp chilly powder/paprika
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 2-4 tbsp chickpea flour/besan
• Salt as required
• Breadcrumbs as required
• Oil for shallow frying
• Other ingredients
• Green Chutney
• Sweet Chutney
• Chaat Masala
• Chopped cilantro
• Sev
• Beaten Yogurt

INSTRUCTIONS

• This recipe needs to be made in three parts. First make the chickpea curry and keep it aside. Next prepare the fritters/tikki. Boil sweet potatoes and spinach with little salt and turmeric powder. Cool slightly then halve and scoop the flesh out into a large mixing bowl. Add the minced ginger, chopped cilantro, chilli powder, turmeric powder, cumin powder and chickpea flour and mash everything together. Season with a little salt then divide into tikkis. Dip each tikki in breadcrumbs and pat to stick. Chill for 15-20 minutes.Heat oil in a non-stick frying pan over a medium heat. Add the tikkis in batches and fry for 3-4 minutes on each side until light brown and crisp. Flip them carefully. Once all done, its time to assemble them. In a serving bowl, add the chickpea curry. Place the tikki over it. Add little green chutney, sweet chutney, chopped onions and tomatoes, sev, chaat masala, chopped cilantro and beaten yogurt. Serve. You can adjust the spice and sweet levels as per your liking.

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This can be enjoyed as a fun tea-time snack. Some other such recipes are Masala Dal Vada/Lentil Fritters, Edamame Hara Bhara Kebab, Paneer Chilly Cigars, Puff Pastry Samosa, Stella Cheese, Rice & Methi Kebab With Tater Tot Stuffing, Black Rice & Chickpea Fritters and Mini Masala Idli.