Crispy Sweet Potato & Veggie Tikkis (Indian Fusion Snack)
50 minutes
900 reads
About Crispy Sweet Potato & Veggie Tikkis (Indian Fusion Snack)
Craving a vibrant, healthy snack with a burst of flavor? These Crispy Sweet Potato & Veggie Tikkis offer a delightful twist on a classic Indian treat, boasting a satisfying crunch and a medley of exciting textures.Imagine tender sweet potatoes, crisp carrots, sweet peas, and bright bell peppers, all mingling together in a colorful patty. These nutritious and easy-to-make tikkis are perfect for brunch, a light meal, or a party appetizer.Serve them hot with your favorite dipping sauce and experience a truly unforgettable fusion of flavors. Get ready for a culinary adventure!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Veggies
- 4 medium Potatoes boiled or steamed, peeled, sweet
- 1 medium Carrot boiled, chopped
- 1 cup Peas fresh or frozen (boiled if fresh), green
- 1 Bell Peppers capsicum, chopped
- 1 small Onion chopped
Spices & Flavorings
- 1 1/2 tsp Garam Masala
- 1 tsp Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Lemon Juice
Binder
- 3 tbsp Breadcrumb
Instructions
- In a large bowl, mash the cooked sweet potatoes until smooth.
- Add the chopped carrots, green peas, bell pepper, and onion to the bowl.
- Incorporate the garam masala, chili powder, turmeric powder, salt, and sugar.
- Mix in the lemon juice and bread crumbs. The bread crumbs help bind the mixture and create a crispy exterior when fried.
- Shape the mixture into small, round patties or tikkis.
- Heat a shallow layer of oil in a large skillet over medium heat.
- Carefully place the tikkis in the hot oil and cook for about 3-4 minutes per side, or until golden brown and crispy.
- Remove the tikkis from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Serve the hot sweet potato and veggie tikkis with your favorite dipping sauce.
Recipe Notes
Good To Know
- For an extra-crispy exterior, lightly dust the formed tikkis with fine semolina (sooji) or cornmeal before pan-frying.
- If you want a vegan protein boost, mix in a handful of crumbled firm tofu or cooked chickpeas into the vegetable mixture before shaping the tikkis.
- To make ahead, prepare and shape the tikkis, then freeze them in a single layer; when ready to serve, cook directly from frozen on a medium flame for a quick snack.
- Serve the tikkis slider-style by tucking them into mini buns with tangy chutney and pickled onions for a fun fusion brunch presentation.
Expert Tips
- Don't overmix the vegetable mixture, as this can make the tikkis dense. Gently combine the ingredients until just mixed.
- For even cooking, ensure the tikkis are of uniform thickness and size.
- Adjust the spices to your liking. Add a pinch of red pepper flakes for a touch of heat, or some grated ginger for a warm, aromatic flavor.
Storage Instructions
- Store leftover tikkis in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.
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Recipe Nutrition
Calories: 48kcalCarbohydrates: 11gProtein: 1gFiber: 2gSugar: 2g
Komal Kanabar
Articles: 7
4 Comments
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Such a lovely dish! Thanks for sharing.
I’m in love with this recipe already!
Absolutely delicious! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.