Description
A festive-friendly, nutrient-dense snack that combines the goodness of sweet potato (shakarkandi) and water chestnut (singhara). Lightly spiced and pan-toasted, this tikki is gluten-free, rich in fiber, and makes a perfect guilt-free festive treat
Ingredients
Ingredients (for 4 servings)
- Sweet potato (boiled & mashed) – 1 cup (150 g)
- Singhara flour – 2 tbsp
- Green chili – 1 (finely chopped)
- Ginger – ½ tsp (grated)
- Fresh coriander – 1 tbsp (chopped)
- Cumin powder – ½ tsp
- Black salt / sendha namak – as per taste
- Oil (for shallow pan cooking) – 1 tsp
Instructions
- Mix boiled sweet potato, singhara flour, green chili, ginger, coriander, and spices.
- Shape into small flat tikkis.
- Heat a non-stick pan, brush with a little oil.
- Shallow cook each tikki on medium flame till golden brown on both sides.
- Serve hot with mint chutney or dahi dip.
Nutrition
- Serving Size: 1
- Calories: 140 kcal
- Fat: 2.5 g
- Carbohydrates: 28 g
- Fiber: 3.5 g
- Protein: 2.5 g
