Sweet Potato Cutlet | Indian Sweet Potato Patties
User Reviews
5
Sweet Potato Cutlet | Indian Sweet Potato Patties
Description
This recipe uses medium-sized sweet potatoes cooked until soft through roasting, boiling, or pressure cooking, then peeled and mashed smoothly. The mash is seasoned with a combination of spices such as chaat masala, roasted cumin, red chili powder, garam masala, mango powder, and ginger-green chili paste. Lemon juice adds brightness, and a pinch of rock or black salt completes the flavor profile.
Arrowroot or other similar starch flours are mixed in to help bind and firm the patties when shaped. The cutlets are hand-formed into medium-sized tikkis and pan-fried in neutral cooking oil until both sides develop a well-browned crust. Frying creates a crisp outer layer that contrasts with the tender, spiced sweet potato inside.
These cutlets are typically served garnished with coriander leaves and accompanied by chutneys for dipping. They can be an appealing vegetarian snack or accompaniment within Indian meals.
Adjustments can be made to suit dietary practices such as using edible rock salt for fasting occasions or substituting lemon juice if dried mango powder is unavailable. Flour amounts can be tailored to achieve desired consistency in the mixture.
Ingredients
- 4 sweet potato shakarkandi), medium-sized
- 1 teaspoon ginger-green chili paste
- 2 to 3 tablespoons arrowroot flour or buckwheat flour or water chestnut flour or amaranth flour
- 1 teaspoon chaat masala
- ½ teaspoon mango powder amchur powder, dried
- 1 teaspoon lemon juice
- 1 teaspoon cumin or cumin powder, crushed, roasted
- ½ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon garam masala
- rock salt - edible and food grade, (sendha namak) or black salt as required
- 2 to 3 tablespoons neutral cooking oil for frying or add as required, generic cooking oil
Instructions
- Rinse the sweet potatoes thoroughly in water.
- Roast them in the oven till they are soft and cooked.
- You can also boil them in a pan with water and salt.
- Or else pressure cook with enough water and salt till they become soft.
- To pressure cook place the sweet potatoes in a 3 litre pressure cooker. Add water as needed covering the sweet potatoes.
- Pressure cook for 3 to 4 whistles on medium heat. When the pressure drops naturally in the cooker, then only open the lid.
- Drain the water, let them cool and peel.
- With a potato masher, mash the sweet potatoes well.
- Add all the ingredients except oil. Mix well.
- Shape into medium sized cutlet, tikkis or patties.
- Pan fry the patties with oil till both the sides are well browned.
- Garnish with some coriander leaves.
- Serve Sweet Potato Cutlet with a chutney.
Notes
- Use more arrowroot or similar flour if the cutlet mixture feels too loose to hold shape.
- For Hindu fasting, use edible rock salt only; regular salt is fine otherwise.
- If dried mango powder is not available, increase lemon juice slightly to add acidity.
- Spice levels and lemon juice amount can be adjusted to taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Sweet Potato Tikki
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 406mg | 17% |
| Potassium | 444mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 18368IU | 367% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 2mg | |
| Vitamin K | 3µg | |
| Calcium | 43mg | 4% |
| Vitamin B9 (Folate) | 15µg | |
| Iron | 1mg | 6% |
| Magnesium | 34mg | 9% |
| Phosphorus | 63mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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