If there is one desi snack out there which is sheer warm comfort, it is a well-made tikki served with a fresh and zingy mint chutney. And as culinary experiments have led to the creation of inventive tikki recipes, one type that has become popular for its deliciousness and sumptuousness is the sweet potato and peanut tikki.
A wholesome and calming recipe meant to satiate those afternoon snack cravings, sweet potato and peanut tikkis are a culinary innovation that spells creativity. While sweet potatoes are known for their dense and nutritional profile, peanuts bring a nutty, quite healthy and earthy element into the tikki. Evidently, sweet potato and peanut tikkis can become a hearty go-to as a snack alternative at tea time.
Making the tikkis right at home is quite a simple process. The pairing itself, that of sweet potato and peanuts, is a familiar part of Indian cuisine. So, the tikki can be made when the two staples are readily available in the pantry, along with other spices and condiments that are ready aspects of any Indian kitchen.
The tikki has all the potential to become a satisfying, filling and feel-good snack that would do away with all your qualms while comforting the ravenous stomach. At afternoon tea, serve the crispy yet soft sweet potato and peanut tikkis with a fresh mint chutney and war
Read MoreStart preparing the tikki mixture by mashing the boiled sweet potato while it is still warm.
Add crushed peanuts, minced chillies, ginger paste, onions and all spices.
Bind the mixture using rice flour. Add besan also, to make the tikkies crisp and light. Mix well to achieve a dough-like consistency.
To shape the tikkis, grease your palms slightly with oil. Flatten small rolls of the sweet potato mixture into little round, flat tikkis.
For cooking the tikkis, heat oil on a flat tawa. Place the tikkis on the pan once it is warm and cook them on each side for 3-4 minutes until they turn golden and crisp. Serve warm with mint chutney.
1 The sweet potato for the tikki needs to be perfectly soft and mashable. To cook this root vegetable, simply put it into a TTK Prestige Nakshatra Svachh Stainless Steel Pressure Cooker so it can be softened easily, smoothly and using very little water.
2 To shallow-fry the tikkis on a tawa, opt for a TTK Prestige Omega Select Plus Non-stick Omni Tawa which will crispen the tikkis smoothly and evenly. The non-stick tawa will also prevent the tikkis from sticking to the bottom of the pan. Additionally, a tawa will also facilitate shallow-frying 6-7 tikkis at one go, making the cooking process faster.
3 For those who prefer the more indulgent route, deep-frying the tikkis to turn them into a crispy snack is also a great alternative. To do this, use a TTK Prestige Cast Iron Scratch Resistant Round Base Kadai which is good for deep-frying, using minimum oil.
4 On the other hand, to do away with any excess oil altogether, using an air fryer can work splendidly for crispening the tikkis. Go for the TTK Prestige Air Fryer to make perfectly cooked, crisp and soft sweet potato and peanut tikkis as your next afternoon snack.
5 On those rare occasions when one has the inclination to prepare baked sweet potato tikkis, using a convection can be the best way to cook them, leaving them with a light crisp. The TTK Prestige Oven-Toaster-Griller with temperature control is an excellent kitchen appliance to choose for making baked tikkis.
Not only are sweet potato and peanut tikkis a healthy choice, they are also rather tasty treats which can lift up your spirits on winter evenings. Served with chutney or a garlic and mint dip, the tikkis burst with lip smacking spicy, earthy and warm notes that make them excellent alternatives at afternoon snack time.
Apart from the classic mint chutney, other options for dunking the sweet potato and peanut tikkis could be a sticky, sweet tamarind and date chutney or even a classic coriander and coconut chutney. The sweet potato and peanut tikkis can also be used as burger patties by placing them between burger buns, lathering these in garlic mayonnaise.
One of the reasons the tikkis fall apart on the fry pan is that they are too watery. This will take away from their shape and once on the pan, they would turn into a soggy affair. On the other hand, the tikkis can fall apart if they are too dry as well. This would give them a crumbly texture once placed on the pan. So, it is essential to knead the tikki dough in such a manner that it remains soft and malleable and just moist enough to retain its structure.
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