Sweet potato tikki stuffed with spicy peas
Author: 
Recipe type: Appetiser
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Sweet potatoes patties stuffed with spicy peas and served with sweet spicy and tangy beetroot sauce.
Ingredients
For the dough
  • Sweet potatoes : 500 gm
  • Rice flour : 2 tbsp
  • All purpose flour : 2 tbsp
  • Oil : 1 tsp
  • Salt to taste
  • Roasted Cumin powder : 1 tsp
  • Chilli powder : ½ tsp or less
Stuffing
  • Green peas : 1 cup
  • Oil: 1 tbsp
  • Roasted cumin powder : ¼ tsp
  • Roasted fennel powder: ¼ tsp
  • Roasted chilli powder: ¼ tsp
  • Black pepper powder (freshly ground): ¾ tsp
  • Salt and sugar to taste
  • Oil for shallow frying
Instructions
Prepare the dough
  1. Boil and skin the sweet potatoes and mash with all the ingredients mentioned for the dough. Knead to make a soft and pliable dough. Cover and keep aside.
Prepare the stuffing
  1. Grind the fresh green peas to a smooth paste. Do not add water while grinding the peas.
  2. Heat the oil in a pan and add the peas with salt, sugar and all the roasted spice powders mentioned in the ingredient list.
  3. Fry gently on a low heat for 10 minutes till the peas comes off the sides of the pan in a mass.
Prepare the tikki or patties
  1. Divide the sweet potato mixture and the green pea mixture into approximately 12 balls.
  2. Take a ball of sweet potato in your hand, shape it into a small cup and stuff it with pea filling (approximately 1 tsp of pea mixture).
  3. Close the edges, roll it on your palm to shape it like small spheres.
  4. Lightly press the stuffed balls between your palm and shape it like tikkis or patties. Mould the rough edges with your fingers gently so that stuffing mixture should not comes out of it.
  5. Let the patties rest for 10-15 minutes in the fridge. This will ensure their binding strength.
  6. Heat the oil in a pan till its smoking point, reduce the heat and shallow fry the patties few at a time till it turns golden brown.
  7. Drain and serve the sweet potato tikkis hot or at room temperature with the tamarind sauce or beetroot sauce.
Notes
To make the roasted chilli powder:
Dry roast 3-4 Kashmiri or Bydagi dry red chilles till they become crisp enough. Take caution not to burn them. Discard the seeds and grind the chillies finely in the mixer.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/diwali-snacks-sweet-potato-tikki-stuffed-with-spicy-peas/