This cutlet or tikka is normally prepared with potato, carrot and peas. I just tried it with sweet potato and the taste was amazing. This tikka is combination of different taste like sweet, spicy and minty. This stomach filling, crispy Indian cutlet tastes delicious when served with sour chutneys like mint or tamarind chutney. It is crispy outside and soft inside so I served it as a starter for lunch. Do try it and kids will definitely love this tikkis.
- Sweet Potato – 1
- Carrot – 1
- Mint leaves – 2 tsp
- Corainder leaves – 1 tsp
- Wheat flour – 2 tsp
- Rice flour – 1 tsp
- Chopped nuts – 1 tsp
- Cumin seeds – 1/2 tsp
- Chilli Powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Salt – as required
- Ghee – 3 tsp for shallow frying
1.Boil sweet potato and carrot with water until they are cooked well.
2.Peel off the skin, mash the sweet potato and grate the carrot.
3.In a mixing bowl add the sweet potato and carrot. Add crushed mint and coriander leaves along with other ingredients except ghee.
4.Mix everything well using hands and no need to add water and the moisture in cooked veggies is enough to make dough.
5.Take small amount of the mixture and shape it. Dust little wheat flour on both sides.
6.Heat a pan, spread little ghee and shallow fry cutlets on both sides until they turn brown.
7.Sweet potato carrot cutlet is ready to be served.
- Ginger garlic paste can be added for added spicy taste.
- No salt for babies below one year.
- Cutlets can be coated with bread crumbs for extra crispiness.