Roasted Sweet Potato Tikki Chaat by Chef Vikram Arora, Culinary Director and Founder of Nksha
“This Roasted Sweet Potato Tikki is our take on the popular dish from Delhi,” says the chef, “Since it’s sweet potato, it’s considered a healthier option than normal potato!” The recipe makes six tikkis.
2 large sweet Potatoes
Salt to taste or 1 tsp
White Pepper Powder
4 tbsp Bread Crumbs
6 tbsp Chana Dal namkeen
Desi Ghee – to shallow fry
1.5 tsp roasted Cumin Powder
1 tsp black Pepper Powder
1 tsp yellow Chilli Powder
¼ tsp Chaat Masala
3 tbsp Mint Chutney
6 tbsp Tamarind Chutney
Ginger (julienne) – to garnish
Carrot (julienne) – to garnish
Beetroot (julienne) – to garnish
Green Coriander (chopped) – to garnish
1) Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet.
2) Roast them in the oven for about 40-45 minutes or until they are soft and cooked through. You can also microwave the sweet potatoes until they are tender if you prefer.
3) Once the sweet potatoes are cooked, allow them to cool slightly. Then peel off the skin and transfer the flesh to a mixing bowl.
4) Mash the sweet potatoes with a fork or potato masher until they are smooth and well-mashed.
5) To the mashed sweet potatoes, add breadcrumbs, white pepper powder and salt to taste. Mix everything well to combine the ingredients. Stuff it with crushed chana dal namkeen.
6) Shape the mixture into small round shaped tikkis.
7) Heat a non-stick pan or griddle over medium heat and with desi ghee in it to shallow fry.
8) Place the tikkis on the pan and cook them for 3-4 minutes on each side, or until they turn golden brown and crispy.
9) Once the tikkis are cooked, transfer them to a plate lined with paper towels to absorb any excess ghee.
10) Place tikkis on a plate, sprinkle all the spices mentioned and then both mint chutney and tamarind chutney. Followed by garnishing with ginger, beetroot and carrot julienne and green coriander.