Sweet Potato Fritters Recipe | Sweet Potato Tikki Indian Style (Gluten Free)
Indulge in deliciousness with Sweet Potato Fritters made with Indian spices in a simple homemade way! These crispy and browned Sweet Potato Tikki are perfect for any fasting day!
Equipment
- Pressure Cooker
- pan / heavy bottomed kadai
Ingredients
- 250 gm Sweet Potato or shakarkandi boiled , cooled, peeled and mashed
- ½ cup ragi flour gluten free flour or vrat flour
- 2 teaspoon red chilli
- 2 teaspoon Chaat Masala
- 1.5 teaspoon Amchur 2 teaspoon Lemon juice
- 1 tsp Garm Masala optional
- 5 tablespoon Desi ghee for pan frying
- 6-7 tablespoon mustard oil for deep frying
- ½ teaspoon Ajwain (Carom seeds) optional
- salt as per taste use sendha salt if making for vrat
- 1-2 fresh green chilly minced
Instructions
- Wash sweet potatoes under tap water. Remove the mud. Boil sweet potato for 1-2 whistle. Once it cools off, drain water and keep it in sieve/colander.
- Peel off, mash in a bowl with a fork or spatula. Add spices like red chili, green chili, salt, Ajwain, Garm masala, chaat masala, Lemon juice or Amchur to it. Gradually add ragi flour (or any other flour) and make a smooth mixture.
- Mix really well. Add ragi flour as required. Make sure the mixture is not very soft or very hard. It should be smooth enough to make a flat round rall by hands. It could make around 8 fritters.
- You can pan fry or deep fry these fritters. I have done both. Since I am a foodie, I loved the fried version. You may choose this as per your preference.In case you pan fry these fritters, use less flour and make thin round balls so that its not raw. This is because when we deep fry, everything gets cooked easily.Also for deep frying, add fritters to hot desi ghee / mustard oil, not cold (or else they might break), low the flame and cook on slow flame for 5 min and then flip.For pan fried, you may cover the pan with a lid for better cooking. Each side takes 3-4 min on simmer for cooking.
- Serve hot sweet potato fritters or tikkis with green dhaniya chutney and saunth. Enjoy with tea!
Notes
- Make sure to make thin tikkis if you are pan frying. Use less of ragi flour to bind them or else the flour might be raw when cooked in a pan. You may close the pan with a lid to enhance better cooking.
- While deep frying, the oil/ ghee should be hot or else the tikkis would fall apart. Once placed in the oil for frying, let the flame be slow so that tikkis are well cooked from within.
| Nutrition Facts | |
|---|---|
| Serving size: 2 tikkis | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 256 |
| % Daily Value* | |
| Total Fat 12.8g | 16% |
| Saturated Fat 7.5g | 38% |
| Cholesterol 19mg | 6% |
| Sodium 11mg | 0% |
| Total Carbohydrate 33.1g | 12% |
| Dietary Fiber 4.3g | 16% |
| Total Sugars 0.7g | |
| Protein 2.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 15mg | 1% |
| Iron 1mg | 3% |
| Potassium 698mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |