Something spicy and hot with your evening tea is a surefire way to make your day. We usually eat potato tikkis, but if you're looking for something healthy and a little different, sweet potato tikkis are a great option.

Not only does it taste amazing, but it's also rich in vitamin A, fiber, and antioxidants, and is beneficial for your health. Whether it's a fast or an evening snack, sweet potato tikkis are perfect for every occasion. Let's learn its easy recipe.

Ingredients
Sweet potatoes - 500 grams (boiled and peeled)
Peanuts - 1/4 cup (roasted and crushed)
Green chilies - 2-3 (finely chopped)
Ginger - 1-inch piece (grated)
Coriander leaves - 1/2 cup (finely chopped)
Water chestnut flour or buckwheat flour - 3-4 tablespoons (for binding)
Rock salt or common salt - to taste
Cumin powder - 1 teaspoon
Amchur powder or lemon juice - 1 teaspoon
Red chili powder - 1/2 teaspoon
Oil or ghee - for shallow frying

Method of preparation
First, wash the sweet potatoes thoroughly and boil them in a pressure cooker. Be careful not to boil them too much, otherwise the tikkis will become sticky. Once cool, peel them and mash them well in a large bowl.

Now, add chopped green chilies, ginger, coriander leaves, cumin powder, mango powder, red chili powder, and salt to the mashed sweet potatoes. Then, add crushed peanuts. The peanuts give the tikkis a wonderful crunch.

Next, add water chestnut flour or buckwheat flour to the mixture. This will prevent the tikkis from breaking. Apply a little oil to your hands and form medium-sized balls from the mixture, shaping them into desired round or flat shapes.

Now, pour 2-3 tablespoons of oil or ghee into a non-stick pan or tawa. When the oil is medium hot, carefully place the tikkis in the pan. Fry them over medium heat until the bottom is golden brown and crispy. Then, flip them over and fry the other side thoroughly. The sweet potato tikkis are ready.

Special Tips for Perfect Tikkis
Cool and Mash - Mash the boiled sweet potatoes only after they have completely cooled down. This prevents the mixture from becoming soggy.

Binding - If you're not making them for fasting, you can use rice flour or cornflour instead of water chestnut flour. This makes the tikkis even crispier.

Use Less Oil - Sweet potato tikkis absorb very little oil, so they can be made with less ghee.

How to Serve?
You can serve these hot tikkis with spicy mint chutney, sweet and sour tamarind chutney, or fresh yogurt. If you'd like to eat them as a chaat, top them with a little yogurt, pomegranate seeds, and finely chopped coriander. Craving something new? Easily make crispy sweet potato tikkis at home.

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