Shakarkandi tikki chaat -move over aloo tikki, the new slightly sweet, slightly spicy, slightly smoky sweet potato tikki is here
High fibre sweet potato paired with protein from yoghurt and chickpeas helps prevent acidity, provides fermentable fibre which is good for the gut.
Shakarkandi(sweet potato) 150 gm
Curd 75 gm
Chickpeas 50 gm (boiled)
Onion 50 gm
Tomato 50 gm
Chana jor garam 20 gm
Amaranth (puffed) 10 gm
Pomegranate 20 gm
Raisin– 20 gm
Black salt 3 gm
Method to prepare
1) Boil the shakarkandi and mash it with the help of a potato masher. Make small tikki out of it and grill on both sides.
2) In a mixing bowl, add boiled chicpeas, chopped tomato, chopped onion, pomegranate and black salt.
3) Take a plate, place chickpeas mix and top it with shakarkandi tikki. Pour beaten yoghurt on it.
4) Garnish it with chana jor garam and amaranth and enjoy your shakarkandi tikki chaat.