Recipe : Sweet Potato Tikkis / Shakarkhand - Vegan

We love Sweet Potatoes and the best way to have them is roasted on coals with tart and spicy flavours. But roasting on coals isn't an easy or fast option, so I had to settle for our second favourite way of eating them - FRIED!

My sister loves them batter fried, but we also love them as crisps, however to make them healthy, I pressure cooked them first and then pan fried them, rather than deep frying them.

Once you pressure cook the sweet potatoes, you can refrigerate them (but layer a napkin or towel on top and bottom to absorb the condensation in the fridge) and slice up a few and fry as needed.

The quantities of spices to be used as completely on taste, so feel free to experiment.

Ingredients :
1 kilo sweet potatoes / shakarkhand - washed and all mud removed
fresh lime - to taste
salt - to taste
jeera / cumin powder - to taste
chilli powder - to taste
1/2 tsp oil to fry

Method :
Pressure cook the sweet potatoes / shakarkhand for 3 whistles. Don't overcook them, or they will turn mushy.
When cool, slice into 1/4" - 1/2" thick slices.
Heat oil in a pan, fry till crisp on both sides.
Turn off the heat.
Squeeze lemon and sprinkle salt, chilli powder and cumin powder to taste.
Eat as is for breakfast or a snack or eat it with rotis for a meal.