Shakarkand Aur Kabuli Chane Ki Tikki Recipe

Name: Shakarkand Aur Kabuli Chane Ki Tikki
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Snacks
Ingredients: 2.0 Tbsp(27.0 gm) Chickpeas; 35.0 Ml(35.0 ml) Water; 4.0 Boiled Mashed Tbsp(58.0 gm) Sweet Potato; 1.0 Chopped Tbsp(8.0 gm) Onion; 1.0 Chopped Tbsp(3.0 gm) Coriander Leaves; 1/2 Tsp(3.0 gm) Ginger Garlic Paste; 0.13 Tsp(0.59 gm) Green Chilli Paste; 1.0 Tsp(2.0 gm) Coriander Powder; 1/4 Powder Tsp(0.54 gm) Red Chilly; 1/4 Tsp(0.37 gm) Garam Masala; 0.13 Tsp(0.3 gm) Haldi; 0.13 Tsp(0.56 gm) Salt; 3.0 Tsp(8.0 ml) Oil; 10.0 Ml(10.0 ml) Water

20 mins 3 158 0

Shakarkand kabuli chana tiki is a quick and easy to make tiki that is also extremely tasty. It is high in protein and can also be packed in tiffins.

Nutrition Information

Per Serving: 1 Number - 70.0 gm

127.7 kcal

Energy
16.5 gm

Carbohydrate
1.7 gm

Protein
4.6 gm

Total Fat
3.1 gm

Total Fiber

Ingredients
Steps to Prepare

2.0 Tbsp(27.0 gm) Chickpeas

35.0 Ml(35.0 ml) Water

4.0 Boiled Mashed Tbsp(58.0 gm) Sweet Potato

1.0 Chopped Tbsp(8.0 gm) Onion

1.0 Chopped Tbsp(3.0 gm) Coriander Leaves

1/2 Tsp(3.0 gm) Ginger Garlic Paste

0.13 Tsp(0.59 gm) Green Chilli Paste

1.0 Tsp(2.0 gm) Coriander Powder

1/4 Powder Tsp(0.54 gm) Red Chilly

1/4 Tsp(0.37 gm) Garam Masala

0.13 Tsp(0.3 gm) Haldi

0.13 Tsp(0.56 gm) Salt

3.0 Tsp(8.0 ml) Oil

10.0 Ml(10.0 ml) Water

Take 1/4th cup chickpeas boil and keep aside.
Take 1/4th cup sweet potato boil, mash and keep aside.
Take a mixing bowl to add previously boiled 1/4th cup of chickpeas, 1/4th cup boiled and mashed sweet potato, 1 tbsp chopped onion, 1/2 tsp ginger garlic paste, 1/8th tsp green chilli paste, 1/4th tsp red chilli powder, 1/8th tsp haldi, 1 tsp dhania powder, 1/4th tsp garam masala, 1/2 tsp salt, 1 tsp chopped coriander leaves and mix properly.
Further, pour in a little water and 1 tsp oil.
Making sure all the ingredients are evenly distributed, using your hand make cutlets of the desired shape and keep aside.
Heat 1.5 tsp oil at a low flame in a frying pan.
Shallow fry the cutlets on both sides till crispy and golden brown.
Serve hot.