Sweet Potato Tikki with Paneer is a delicious and nutritious dish that's ideal for a starter or an evening snack. This unique dish combines the natural sweetness of sweet potatoes with the rich, creamy texture of paneer, resulting in a mouth-watering and nutritious treat.
Sweet potatoes, also called as shakarkandi locally, become a seasonal joy in Indian winters, providing warmth and comfort during the cold months.
With their naturally sweet flavor and rich texture, sweet potatoes are an incredibly versatile ingredient. They can be used in both savory and sweet dishes, ranging from roasted wedges to mashed versions, and even baked into pies.
Sweet potatoes are an excellent source of vitamins, fiber, and antioxidants, which help support immune health during the colder months.
They are often enjoyed as a snack or in hearty meals, and they hold a special place in different regional cuisine of India, especially during festivals like Makar Sankranti.
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About Sweet Potato Tikki with Paneer
Sweet potato tikki is the perfect dish to enjoy on those cold days. This golden, crispy fritter made from mashed sweet potatoes, seasoned with spices, offers a combination of comfort and nutrition. Addition of paneer to the tikkis is a bonus as it makes your tikki protein rich.
Ingredients
Sweet Potato: It is the key ingredient of the recipe. Skin of sweet potatoes can be of different colors, and you can use any variety for this recipe.
Paneer: I have used homemade paneer in this recipe. Check this post and learn to make homemade paneer. You can use store bought paneer for this recipe.
Spice Powders: Roasted cumin powder, dry mango powder, red chili powder and salt.
Onion & Coriander Leaves: Addition of onion and coriander leaves enhance the taste of the tikkis.
Oil: I have used vegetable oil for roasting these tikkis.
Instructions
Follow the step-by-step instructions and learn to make sweet potato tikki with paneer (shakarkandi tikki).
Wash the sweet potatoes well before peeling and cutting them into pieces.
Boil the sweet potato chunks for two to three whistles (or until tender) and then release the pressure. After boiling, drain the excess water and allow it cool completely.
Later, mash the sweet potatoes and mix in the shredded paneer. Mix thoroughly.
Add the chopped onion, coriander leaves, salt, and spice powder. Combine well.
Lightly grease your hands and scoop a spoonful of the mixture, shaping it into tikkis.
Now heat a pan and grease it with oil and roast the tikkis on slow flame until a nice golden crust appears on each side.
Cook them similarly after flipping them over.
Turn off the gas and serve the warm tikkis with chutney or ketchup.
Substitutions
You can substitute paneer with tofu, if you prefer plant-based meal.
Variations
You may make this tikki with any spices you choose, and I promise it will be a game changer. Add some roasted peanuts or crushed cashew nuts, if you like extra crunch in your tikkis. If you have a sweet tooth, add some raisins in your tikkis.
Make Ahead & Storage
You can shape the tikkis and store them in the refrigerator in an airtight box for few hours and later you can take them out and roast them in well. This will save the time when you are in hurry.
As I usually say, cook it and serve it fresh. However, if you have leftover tikkis, definitely you can keep them in an airtight box and store them in the refrigerator. Later you can re-heat them in the microwave.
Top tips
- Allow to cool the sweet potatoes completely before mashing them.
- Do not overcook the sweet potatoes. Excess water content will cause problems when shaping the tikkis.
- I have avoided adding any type of flour in the tikkis, however, you can add breadcrumbs or little bit of all-purpose flour to the tikkis.
- After mashing the sweet potatoes, if you find lumps in it. Discard them.
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Sweet Potato Tikki with Paneer
Materials
- 400 gms Sweet Potato
- 100 gms Grated Paneer
- 1 no Onion, medium chopped
- ½ teaspoon Red Chili Powder
- 1 teaspoon Roasted Cumin Powder
- ⅔ teaspoon Dry Mango Powder
- Salt to taste
- 1 tablespoon Coriander Leaves chopped
- 3-4 tablespoon Vegetable Oil
Instructions
- Wash the sweet potatoes thoroughly, peel them and cut into pieces.
- Boil the sweet potato pieces upto two to three whistles (or until tender) and allow to release the pressure.
- Drain the excess water after boiling and allow to cool them.
- Later mash the sweet potatoes and add grated paneer into it. Combine well.
- Add chopped onion, coriander leaves, salt and spice powders. Mix well.
- Lightly oil your hands and scoop a tablespoon of the mixture, then shape it into tikkis.
- Now heat a pan and grease it with oil and roast the tikkis on slow flame until a nice golden crust appears on each side.
- Turn the other side and cook them in similar manner.
- Once done, turn off the gas and serve the warm tikkis with chutney or ketchup.
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