Shakarkandi Tikki Chaat | Sweet Potato Tikki Chaat | Indian Street Food

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

tamarind chutney

🥗Healthier: date chutney

💰Cheaper: homemade tamarind sauce

Date chutney is sweeter and lower in calories.

sev

🥗Healthier: baked chickpea snacks

💰Cheaper: crushed tortilla chips

Baked snacks lower fat while adding crunch.

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free but pricier.

Wash 500 grams of sweet potatoes and cook them in a pressure cooker for two whistles.

Peel the sweet potatoes after cooking.

Mash the sweet potatoes thoroughly with a hand masher, ensuring no lumps remain.

Add 1 tsp chili flakes, 1 finely chopped green chili (or more for spice), 1-2 tbsp cilantro, and 2 tbsp arrowroot to the mashed sweet potatoes.

Mix in 1/2 tsp garam masala, 1 tsp salt, and 1 tsp coriander powder until well combined.

Grease your hands with a little oil and form the mixture into small tikkis or round cutlets.

Heat oil in a pan over medium heat for shallow frying.

Fry the tikkis in the hot oil, flipping them frequently until they turn golden brown on both sides, about 2-3 minutes per side.

Transfer the fried tikkis to a plate, letting excess oil drain off.

In a bowl, mix 1.5 cups of whisked yogurt with 3 tsp ground rock sugar and 1/2 tsp black salt.

Spread some yogurt on a serving plate, then sprinkle with roasted cumin and red chili powder.

Place the tikkis on the yogurt, adding more yogurt on top, and sprinkle with roasted cumin powder and red chili powder.

Pour homemade tamarind chutney and green chutney over the tikkis, then sprinkle with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens