It's been a while since I'm here.Hope you guys are doing good. Well , at times we need to priorotise. It's Friday and I know my boy will be expecting something special. So managed to make this yummy and quick tikki and chat pati cranberry chutney to go along with it. If you wonder what tikki means, think of croquetts or a small patty . This is not a deep fried version so eat guilt free and enjoy.
This Indian version of croquettes are yum with full of textures and flavors unique with Indian Cuisine. I've added some corns to get that crunch and slight sweetness from sweet potatoes along with earthy and warm roasted cumin , spiciness from chillies and some dry mango to cut through sweetness and loads of fresh coriander leaves, it's a riot of flavors in the mouth.
Hot tikkis with a lip smacking dip can give you a best company when the weather is gloomy and ready to pour. If you like coffee or masala chai , then you can start a party there. Hope to meet to all with lots of writing and a good recipe, probably soon.
Ingredients
Boiled Sweet Potatoes ..............................1 cup mashed
Corn ......................................................... 1/4 cup
Gram Flour ...............................................1 - 1 1/2 tbsp as needed
Green Chile................................................2 finely chopped
Roasted Cumin Powder..............................1/4 tsp
Turmeric Powder........................................1/4 tsp
Dry mango/Amchur ..................................1/4 tsp
Salt ......................................................... to taste
Fresh Cilantro ...........................................1/4 cup, finely chopped
Bread crumbs........................................... 2 tbsp
Oil ......................................................... 2 tbsp
Method
You can steam cook or roast in ovet to get the potatoes cooked to soft, peel and mash it well.
Mix everything else together other than oil and breadcrumbs.
Grease your hands with a bit of oil and divide the dough into equal sized balls.
Press between your palm to make a patty.
Coat them in breadcrumbs and arrange them in a platter/ baking tray in a single layer.
Cover with cling wrap and refrigerate for 30 minutes.
At this stage, remove them from refrigerator and freeze in Ziplocks for later use.
Heat oil in a shallow frying pan in medium and arrange in the pan and cook till golden brown on both sides.
Ingredients
Cranberry .................................... 1/4 cup
Oil..................................................1 tbsp
Asafetida/hing ................................. apinch
Red Chilli Powder............................ 1 tsp (adjust to heat)
Mustard............................................1/2 tsp
Salt ................................................. to taste
Curry leaves................................... few
Method
Heat oil in a deep pan/ Kadai.
Add mustard and curry leaves and allow them to crackle.
Add cranberries with rest of the ingredients and allow it cook til the berries break up and turn soft.
Add 1/2 cup of water and allow the chutney to boil.
Once the oil floats on top, turn of the heat.
This Indian version of croquettes are yum with full of textures and flavors unique with Indian Cuisine. I've added some corns to get that crunch and slight sweetness from sweet potatoes along with earthy and warm roasted cumin , spiciness from chillies and some dry mango to cut through sweetness and loads of fresh coriander leaves, it's a riot of flavors in the mouth.
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| Tikkies ready to get shallow fried |
Hot tikkis with a lip smacking dip can give you a best company when the weather is gloomy and ready to pour. If you like coffee or masala chai , then you can start a party there. Hope to meet to all with lots of writing and a good recipe, probably soon.
Sweet Potato Tikki
Ingredients
Boiled Sweet Potatoes ..............................1 cup mashed
Corn ......................................................... 1/4 cup
Gram Flour ...............................................1 - 1 1/2 tbsp as needed
Green Chile................................................2 finely chopped
Roasted Cumin Powder..............................1/4 tsp
Turmeric Powder........................................1/4 tsp
Dry mango/Amchur ..................................1/4 tsp
Salt ......................................................... to taste
Fresh Cilantro ...........................................1/4 cup, finely chopped
Bread crumbs........................................... 2 tbsp
Oil ......................................................... 2 tbsp
Method
You can steam cook or roast in ovet to get the potatoes cooked to soft, peel and mash it well.
Mix everything else together other than oil and breadcrumbs.
Grease your hands with a bit of oil and divide the dough into equal sized balls.
Press between your palm to make a patty.
Coat them in breadcrumbs and arrange them in a platter/ baking tray in a single layer.
Cover with cling wrap and refrigerate for 30 minutes.
At this stage, remove them from refrigerator and freeze in Ziplocks for later use.
Heat oil in a shallow frying pan in medium and arrange in the pan and cook till golden brown on both sides.
Cranberry chutney
Ingredients
Cranberry .................................... 1/4 cup
Oil..................................................1 tbsp
Asafetida/hing ................................. apinch
Red Chilli Powder............................ 1 tsp (adjust to heat)
Mustard............................................1/2 tsp
Salt ................................................. to taste
Curry leaves................................... few
Method
Heat oil in a deep pan/ Kadai.
Add mustard and curry leaves and allow them to crackle.
Add cranberries with rest of the ingredients and allow it cook til the berries break up and turn soft.
Add 1/2 cup of water and allow the chutney to boil.
Once the oil floats on top, turn of the heat.
LOVE the simplicity of the post. Amazing pictures and great recipe.
ReplyDeleteThank you Dolphia.
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