sweet potato cutlets recipe /sakkaravalli kizhangu patties tikki

Boiled sweet potatoes or sakkaravalli kizhangu are as such a comfort food with satisfying mild sweetness. To my suprise this time had found some good quality fresh sakkaravalli kizhangu here in farmers market. Picked up some as it was long time that I didn’t have it and was tempted to buy it. I have never tried anything serious with this humble starchy goodness till now. Thought of making poriyal but boiled some and had it. Still some kizhangu was there so decided to make some tikki out of it. Tried my own recipe didn’t

add any onions or garlic. Chick pea flour can be added along with rice flour will give a nice taste and texture to this cutlet. Best dip to go with this sweet potato cutlets recipe is the spicy green chutney. If not even a simple tomato ketchup will go well with this snack. You can use half and half ordinary potatoes to replace sweet potatoes and make this cutlet. Don’t mix any water while making the dough for the cutlet the wetness from the potatoes itself is enough to make it perfect. Do try this cutlet for sure and it can become a comforting teatime snack for all the family members.

Some more recipes here:

sprouted moong cutlet /sprouted green moong dal kabab/tikki

recipe for kothimbir wadi /Maharashtrian vadi

sweet potato cutlets recipe /sakkaravalli kizhangu patties tikki

INGREDIENTS:

Boiled and grated sweet potato – 1 cup pressed(heaped)
Salt to taste
Lemon juice – few drops (optional)
Oil to shallow fry

Green mixture:

Some chopped coriander
A piece of ginger
Green chilies – 1-2

To be ground:

Rice flour – 11/2 tbsp
Cumin/jeera – 1 tsp
Chaat masala powder – 1 tbsp
Turmeric powder – 1 tsp
Cashewnuts – 8-10
Chilli powder – 4 tsp

METHOD:

1.First Boil the sweet potato then when cool peel and grate and keep ready by taking it in a bowl for mixing.

2.For green mix dry grind the coriander, chilli and ginger coarsely and keep.

3. Grind the “to be ground” ingredients to a powder and keep ready.

4. To the grated potato add both green mixture and powder add sufficient salt and mix them thoroughly to make a dough by adding little lemon juice.
5. Shape them as you like I have used a cutter and made shapes.

6.Keep a broad pan and shallow fry the cutlets on both sides till crisp.
7.Serve it with spicy green chutney.

sweet potato cutlets recipe /sakkaravalli kizhangu patties tikki

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Ingredients

  

• Boiled and grated sweet potato - 1 cup pressed(heaped)
• Salt to taste
• Lemon juice - few drops (optional)
• Oil to shallow fry

Green mixture:

• Some chopped coriander
• A piece of ginger
• Green chilies - 1-2

To be ground:

• Rice flour - 11/2 tbsp
• Cumin/jeera - 1 tsp
• Chaat masala powder - 1 tbsp
• Turmeric powder - 1 tsp
• Cashewnuts - 8-10
• Chilli powder - 4 tsp

Instructions

 

• First Boil the sweet potato then when cool peel and grate and keep ready by taking it in a bowl for mixing.

  For green mix dry grind the coriander, chilli and ginger coarsely and keep.

  Grind the “to be ground” ingredients to a powder and keep ready.

  To the grated potato add both green mixture and powder add sufficient salt and mix them thoroughly to make a dough by adding little lemon juice.

  Shape them as you like I have used a cutter and made shapes.

  Keep a broad pan and shallow fry the cutlets on both sides till crisp.

  Serve it with spicy green chutney.
  

Notes

You can add besan along with rice flour instead of cashewnuts and make this tikki.
Adding lemon juice is optional.
Add Chilli powder according to your spice level.
If you don’t like all sweet potato in this cutlet you can add half and half potatoes and do this tikki.
No need to add any water while mixing the dough.