Wash sweet potatoes well, chop it into 3 pieces and cook until soft. I pressure cooked for 3 whistles.
Once the pressure subsides, open the cooker and drain the water completely. Peel the skin of sweet potatoes and mash it well without any lumps.
Finely chop onion, green chilli and coriander leaves.
Add finely chopped onions, coriander leaves and green chilli to the finely mashed sweet potato.
Add salt needed, chilli powder, gram flour and rice flour.
Mix everything well to form a dough. Take a lemon sized sweet potato dough, make a smooth ball and flatten it to form tikkis (disc). Do not make it very thick. It should be of medium thickness. Make sure that there are no cracks.
Repeat the same process for the rest of the dough.
Heat oil in a shallow pan, and fry the tikkis both sides on low heat until golden brown. (you will need around 2-3 tsp of oil per cutlet).
Serve hot with tomato ketchup or green chutney.
Serve kids with these healthy, easy-to-prepare snack after school. Adults can have it with evening tea or any time of the day.
Note – When preparing for kids, you can omit the green chilli.
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