If you’re craving something tasty and crispy during your fast, be sure to try these crispy sweet potato cutlets. These cutlets are easy to make and taste amazing. They are prepared by mixing boiled sweet potatoes with spices and ingredients commonly eaten during fasting. Bake until slightly crisp and serve hot with green chutney. Let’s take note of the recipe. 

Ingredients for making Sweet Potato Tikki

• Sweet potato 1, roasted peanuts half cup, buckwheat flour half cup, green chillies 4, ginger 3 inch, green coriander half cup, rock salt as per taste, cumin powder half teaspoon, oil for frying


• Ingredients for green chutney: 1/2 cup coriander leaves, 4 green chillies, 2 tbsp roasted peanuts, 2 tbsp curd, salt

Method of making sweet potato tikki

• Step 1: To make sweet potato tikkis, first turn on the gas stove and add the sweet potatoes to the pressure cooker and bring them to a boil. Once they’re boiling, turn off the heat and remove the sweet potatoes from the water.


• Step 2: Roast the peanuts and grind them coarsely. Peel the sweet potato and smash it thoroughly on a plate. Add the ground peanuts, buckwheat flour, 4 finely chopped green chilies, grated ginger, finely chopped coriander leaves, rock salt to taste, and cumin powder, and mix thoroughly. Knead until a dough forms. Use very little water to ensure the tikkis form well. 


• Step 3: Now, carefully shape the mixture into tikkis. Turn on the gas stove, place a pan on it, grease it well with oil, and fry the tikkis until golden brown on both sides. Fry them over medium-low heat. Once the tikkis are cooked through and crispy on the outside, turn off the heat. 


• Step 4: Now, make the coriander chutney. Take half a cup of coriander leaves, green chilies, roasted peanuts, yogurt, and salt and grind them finely in a mixer. Enjoy crispy tikkis with coriander chutney.