During fasting periods, finding delicious yet compliant snacks can often feel challenging. These golden sweet potato cutlets offer an ideal blend of nutrition and crispiness, combining tender boiled sweet potatoes with roasted ground peanuts and kuttu flour. Perfect for religious fasts, this simple recipe provides a savory option that can be prepared quickly and served alongside a tangy, freshly prepared green chutney.
Ingredients Required for the Dish
To prepare these delicious cutlets and the accompanying chutney, gather the following exact ingredients
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- For the Sweet Potato Cutlets: 1 sweet potato, 1/2 cup roasted peanuts, 1/2 cup kuttu flour (buckwheat flour), 4 green chillies, 3 inches of ginger, 1/2 cup fresh coriander leaves, rock salt (sendha namak) according to taste, 1/2 teaspoon cumin powder, and oil suitable for cooking or frying.
- For the Fresh Green Chutney: 1/2 cup fresh coriander leaves, 4 green chillies, 2 tablespoons roasted peanuts, 2 tablespoons curd (yogurt), and salt to taste.
Step-by-Step Preparation Method
Follow these detailed steps to assemble and cook the cutlets perfectly while making the special fasting chutney
- Boiling the Sweet Potato: Place 1 sweet potato in a pressure cooker with water and turn on the stove to boil it thoroughly. Once cooked, switch off the heat, drain the sweet potato from the water, and allow it to cool down slightly.
- Preparing the Cutlet Mixture: Dry roast the peanuts and grind them coarsely. In a large mixing plate, peel the boiled sweet potato and mash it completely. Add the coarsely ground peanuts, 1/2 cup kuttu flour, 4 finely chopped green chillies, 3 inches of grated ginger, 1/2 cup finely chopped coriander leaves, rock salt according to taste, and 1/2 teaspoon cumin powder. Knead all components together until a firm, uniform dough forms. Add a minimal splash of water only if required to help bind the mixture smoothly.
- Shaping and Pan-Frying the Tikkis: Divide the prepared dough into equal portions and shape them into smooth cutlet patties. Heat a frying pan on the stove and grease the surface evenly with cooking oil. Arrange the cutlets on the pan and fry them over a medium-to-low flame. Cook until both sides achieve a deep golden color, ensuring the interior cooks through completely while the exterior turns crispy. Once done, turn off the flame.
- Blending the Green Chutney and Serving: In a blender jar, combine 1/2 cup fresh coriander leaves, 4 green chillies, 2 tablespoons roasted peanuts, 2 tablespoons curd, and salt to taste. Blend everything together until a smooth paste forms. Serve the piping hot, crisp sweet potato cutlets immediately with this fresh green chutney.
