Sweet potato cutlet, crispy, shallow-fried snack made with boiled sweet potatoes and simple spices. A great tea time snack.Jump to Recipe
Growing up we have eaten sweet potatoes, just as a snack. My aunt would boil it for us and we all cousins would enjoy it for our Sunday afternoon snack. Yup, life was simple, there was no outside food, going to restaurants were once in a year affair.
Table of contents
Cutlets and chats were foods that i came to know when i went to college. I make a super delicious sweet potato fry, a favorite at home. I once, made a delicious chocolate cake with Sweet potatoes, the most delicious way to enjoy sweet potatoes.
But dessert is not everyone’s favorite. Sweet potato cutlet, a delicious snack with perfect balance of spices and makes a great combo with your evening tea.
It is also very easy to make, they are vegan and is shallow-fried. With air-fryers available now, they can be made with much less oil.
💬Why should you try these cutlets
✔They are vegan , make a great snack . Stuff them between burger buns with some cucumbers, tomatoes and green chutney/sauce for a complete meal. Checkout the Sweet potato tikki burger recipe here
✔Delicious combo with your evening chai. They need 30-45 minutes to make.
✔They make a great party snack. Can be made ahead and frozen.
📋 The Ingredients
- Sweet potatoes, the hero of the recipe. I have boiled them and used in the recipe, you can also grill them for that smoke-y flavor.
- Spices, i have used red chili and coriander in equal amounts, ground together and pav bhaji masala.
- Rice flour, instead of corn flour i have used rice flour in the recipe to give that crispy-ness and binding.
🧆More Appetizers/Snack Recipes
Sweet Potato Cutlet | Tikkis |Vegan & GF Snack
- 1 no medium sized sweet potato (about 250-300 grams)
- ½ teaspoon red chili powder ½
- ½ teaspoon coriander powder or 1 teaspoon red chili coriander powder (equal amounts of red chilies and coriander ground together)
- ¼ teaspoon pav bhaji masala
- handful of coriander leaves, chopped fine
- ½ -¾ teaspoon salt
- 1-2 tablespoon rice flour
- ¼ cup oil for shallow-frying
- Peel the sweet potato, cut it into cubes and cook until soft. I usually microwave cook it, take the chopped cubes in a microwave safe bowl, add water just to the level of the potatoes. Cook using the potato timer or for 8-10 minutes at power high. Once done, drain the excess water. Let it sit in the colander until it drains completely.
- Take the cooked potatoes in a wide bowl, mash it well with a potato masher. To this mash now add red chili powder, coriander powder, pav bhaji masala and salt.
- Add fresh coriander leaves and rice flour to this and combine together to form a soft dough. Divide the dough into lime sized balls. I got around 10 portions.
- Flatten each ball in between your palm and shape it into a disc. Repeat the same with all the dough balls. Let this sit in the refrigerator for 10 minutes.
- Heat a flat tava, add 2-3 tablespoon of oil, once it is hot, place the tikkis on the tava, keep the flame medium. Flip the tikki after 10 minutes, so the shape doesn't get disturbed, if you touch the tikki, immediately after placing on the hot tava, there is a chance the tikki might stick to the bottom and lose shape.
- Be patient, let the bottom get nicely cooked andgolden brown, then slowly flip to the other side. Try to spoon the oil left inthe tava over the tikki
- Once the bottom layer gets nicely done, flip again and cook both sides for another minute each and remove the tikki on to a kitchen towel to remove the excess oil. Serve the tikki's warm with some tomato sauce
Enjoy these sweet potato cutlets warm with your evening chai or coffee. Or make them a complete meal as a wrap with a flatbread.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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