No Potato Vrat Chaat | Sweet Potato Tikki Chaat Recipe

Roast the sweet potatoes until completely tender. Peel them while slightly warm and mash thoroughly. Allow them to cool completely so that the tikki mixture is easier to handle.

Soak the dates and raisins in water for one hour. Blend with a little water until smooth. Transfer to a pan and add amchoor, ginger powder, cumin, black pepper, cinnamon and cardamom.

Cook on low heat for 3–4 minutes, adding water gradually. Mix in jaggery powder and sendha namak. Adjust the consistency and let the chutney cool. once cooled then refrigerate till required.

Blend coriander, mint, ginger, green chilli, cumin, sendha namak, lemon juice and ice cubes until smooth. Transfer to a clean bowl and refrigerate until serving.

Mix the cooled mashed sweet potatoes with rajgira atta and salt. Add the extra two tablespoons of flour gradually if needed. Divide the mixture into nine equal portions and shape into balls.

Combine crumbled paneer, grated carrot, roasted peanut powder, coriander, salt, cumin powder, black pepper and ginger-green chilli paste. Divide into nine equal portions.

Flatten each sweet potato ball, place a portion of stuffing in the centre and bring the edges together to seal it completely. Gently flatten into a tikki. Avoid making them too thick.

Heat an iron tawa over low-medium heat and lightly grease with groundnut oil. Place the tikkis on the tawa and cook for 2–3 minutes. Lightly grease the tops, flip carefully and cook on both sides until golden and cooked through. This usually takes around 8–9 minutes in total, depending on thickness and heat.

Place the hot tikkis on a plate. Top with whisked curd, green chutney, sweet chutney, pomegranate seeds, roasted peanuts and a little permitted chaat masala. Serve immediately for the best texture.