Ingredients
Boiled chickpeas – 1 cup (soak it for 8 hours and then pressure cook)
Sweet potato – 1 medium sized
Carrot – 1 medium (grated)
Coriander – 1 cup finely chopped
Flax seed powder – 1 tbsp
Lemon juice – 1tbsp
Ginger garlic paste – 1 tbsp
Green chilli – 1 finely chopped
Chili powder – 1 tsp
Salt as per taste
Oil for frying the tikkis
Preparations
Strain the boiled chickpeas to remove the excess water and blend in a mixer. It should be a dry, coarse paste.
In a mixing bowl, grate the sweet potato and add the chickpea paste along with grated carrot, flax seeds powder and coriander. Give it a gentle mix.
Add the spices, green chilli, ginger garlic paste, lemon juice, salt and chili powder. Use your hands and mix well.
Apply some oil on your palms and make small flat tikkis.
Brush some oil on the pan and roast the tikkis. After they turn golden brown and crisp on one side, flip them over and cook till golden brown.
Your Sweet Potato & Chickpea Tikkis are ready! Enjoy them with a curd dip.
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