Ingredients: grams Sweet Potato, cup Green Moong Sprouts, cup Poha (Flattened rice) - coarsely ground, cup Coriander (Dhania) Leaves - finely chopped, Onion - finely chopped, tablespoons Mint Leaves (Pudina) - finely chopped, teaspoon Green Chillies - crushed, inch Ginger - grated, teaspoon Amchur (Dry Mango Powder), teaspoon Kashmiri Red Chilli Powder, - to taste, Oil - as needed, cup Purple cabbage - shredded, Masala Powder - as required, wedges - as required, Vegetarian diet
Instructions: To begin making the Sweet Potato And Moong Sprouts Cutlet Recipe, wash, peel and cook sweet potato until soft. Follow How to Cook Root Vegetables like Potatoes using a Pressure CookerIn a large mixing bowl, mash the boiled sweet potato and let it cool down.Cook sprouts with little water with a pinch of salt until tender.Drain the water from the sprouts and pat dry with kitchen towel to remove excess moisture. Add this to the mixing bowl with mashed potato.Now add the remaining ingredients like the ground poha, coriander leaves, onions, mint leaves, green chillies, ginger, amchur powder, red chilli powder and salt to taste. Mix until well combined. Set this bowl aside for 20 to 30 minutes. This helps enhance the flavour of the tikki.After half an hour shape the mixture into tikkis or cutlets and keep aside.Into a preheated pan add some oil and place the sweet Potato And Moong Sprouts Cutlet onto the pan. Shallow fry on both sides till the sweet Potato And Moong Sprouts Cutlet are golden brown in colour. Once done transfer the cutlets on to a plate with an oil absorbent paper to drain excess oil.To serve the Sweet Potato And Moong Sprouts Cutlet , place them on a bed of Purple cabbage with a sprinkle of chaat masala powder and a wedge of lemon.Serve Sweet Potato And Moong Sprouts Cutlet along with Dhaniya Pudina Chutney and Date Tamarind Chutney as an appetiser.