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 tbsp 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