Soft and fluffy with a golden brown crust, these Sweet Potato Tikkis are a delicious snack for Navaratri! Enjoy these super nutritious cutlets with guava mint chutney and a yogurt dip for an extra burst of flavor!

Navaratri is the Hindu festival where people observe a 9 day fast to celebrate the 9 reincarnations of Goddess Durga. People typically avoid eating grains like flour, rice, and lentils along with certain veggies like garlic and onion.

These tikkis or cutlets are delicious treat to enjoy while fasting. With fresh cilantro, green chili, and aromatic ginger paired with some light spices, there’s no snack more flavorful and delicate!

HOW TO MAKE SWEET POTATO TIKKI:

1. Roast the Spices! In a large saucepan, melt 1 tbsp ghee on medium heat and then roast the cumin seeds for 30 seconds. Add in the green chilies and ginger and sauté for another minute.
   

   
2. Add Samo Seeds & Other Ingredients! Then, add in the samo seeds (barnyard millet) and roast for 2-3 minutes until it becomes slightly aromatic. Add in the remaining ingredients and roast for a few more minutes.
   

   
3. Shape the Tikkis! Transfer the mixture to a bowl and let cool for 15 minutes. Then, shape them into your desired shape.
   

   
4. Shallow Fry! Heat some ghee on low to medium heat in a pan and then add in your cutlets, cooking them for 2-3 minutes per side until golden brown. You might have to cook them in smaller batches to make sure they don’t stick!
   

   
5. Enjoy! Serve with guava mint chutney, yogurt dip, and some lemon wedges!

5 from 3 votes

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Sweet Potato Tikki With Guava Mint Chutney

Prep Time

20 mins

Cook Time

20 mins

 

Soft and fluffy with a golden brown crust, these Sweet Potato Tikkis are a delicious snack or appetizer. Enjoy this super nutritious cutlets with guava mint chutney and a yogurt dip for an extra burst of flavor!

Course: Appetizer, Snack

Cuisine: Indian

Keyword: fasting

Custom Category: Appetizers, Fasting Recipes, Snacks

Servings: 4

Calories: 274 kcal

Author: Nidhi Bothra

Ingredients

Tikki (Cutlet):

• 2 medium sweet potatoes , boiled and grated
• 1/2 cup paneer or cottage cheese , grated
• 3 tbsp samo seeds (barnyard millet) , coarsely ground
• 1/4 cup cilantro , chopped
• 3 green chilies , finely chopped
• 1 tbsp ginger , minced
• 1 tsp black pepper
• 1/2 tsp cumin seeds
• 1 tbsp ghee
• lemon juice , to taste
• salt , to taste
• ghee , for shallow frying

Guava Mint Chutney:

• 1 cup cilantro , chopped
• 1/2 cup fresh mint , chopped
• 1/4 cup guava , diced
• 1 inch ginger
• 3-4 green chilies
• 1 tsp cumin seeds
• 2 tbsp unsalted peanuts , roasted
• 1/2 tsp sugar
• 3 tbsp ice water , more as needed
• salt , to taste
• lemon juice , to taste

Yogurt Dip:

• 1/4 cup hung curd or greek yogurt
• 1 tbsp milk
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/2 tsp roasted cumin powder
• 1/2 tsp dried mint
• salt , to taste

Instructions

Guava Mint Chutney:

1. Add all of the chutney ingredients and blend them to your desired consistency. Transfer this into a separate bowl and set aside.

Yogurt Dip:

1. To make the yogurt dip, simply whisk everything together and set aside in a small bowl.

Tikki (Cutlet):

1. In a large saucepan, melt 1 tbsp ghee on medium heat and then roast the cumin seeds for 30 seconds. Add in the green chilies and ginger and sauté for another minute.

2. Then, add in the samo seeds (barnyard millet) and roast for 2-3 minutes until it becomes slightly aromatic. Add in the remaining ingredients and roast for a few more minutes.

3. Transfer the mixture to a bowl and let cool for 15 minutes. Then, shape them into your desired shape.
4. Heat some ghee on low to medium heat in a pan and then add in your cutlets, cooking them for 2-3 minutes per side until golden brown. You might have to cook them in smaller batches to make sure they don’t stick.
5. Serve with your chutney, dip, and some lemon wedges.

Recipe Notes

• These cutlets can be stored uncooked for 2-3 days in the fridge. Just shallow fry them when you’re ready to eat.
• To make the chutney last longer, you can transfer it into an ice cube tray and let it set in the freezer. When you need some chutney, simply take a few cubes out of the freezer and microwave them until defrosted.
• Make sure to blend the chutney with ice cold water to preserve the bright green color.
• The cutlets are best when shallow fried in ghee as opposed to oil.
• Make sure not to make the samo seeds into a fine powder, they should be the texture of fine semolina. Just give them two pulses in a blender to make sure that they still give a nice crunch.

Nutrition Facts

Sweet Potato Tikki With Guava Mint Chutney

Amount Per Serving

Calories 274 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 29mg10%

Sodium 285mg12%

Potassium 359mg10%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 9g10%

Protein 8g16%

Vitamin A 8656IU173%

Vitamin C 36mg44%

Calcium 208mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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