With the New Year, I had decided my drafts folder will get the priority. There are some pics which dates back to more than a year. Hope they get to the post at the earliest. So I decided that my first post for the year will be from the drafts. And here it is.
At home, sweet potato is mostly relished when it is just cooked with some salt and turmeric. Occasionally, amma used to make a stir fry with a dash of coconut and green chilli. One day, I had some left over cooked sweet potatoes. So I decided to make it into a tikki for the evening snack. While looking in the crisper tray of my fridge, methi leaves in the zip lock caught my attention. The idea of pairing sweet and bitter taste was interesting and decided to go ahead. I have consciously avoided adding onions to it since I felt onions might mask the flavor of methi and sweet potatoes.
- Cooked and mashed sweet potato/Chakkaravalli kizhangu- 2 cups
- Chopped methi leaves - 1 cup, loosely packed
- Cumin - 1 tspn
- Salt to taste
- Turmeric - 1/4 tspn
- Red chilli powder - 1/2 tspn
- Kitchen king masala- 1/2 tspn
- Sugar - 1/2 tspn
- Juice from half of a lemon
- Oil - 1 tblspn + for shallow frying
Pressure cook sweet potatoes with turmeric and salt. Cool and mash it well. Heat a kadai with a tablespoon of oil. Add cumin. When it starts browning, add methi, salt, sugar and a pinch of turmeric. Saute till there is no moisture left and tip in the mashed potatoes. Add red chilly powder and kitchen king masala. Cook till the mixture turns dry. Remove from fire. Let it cool for sometime. Add lemon juice and mix well. Shape into tikkis and shallow fry on tawa till brown.