Sweet Potato Cutlets with Tangy Fruity Sauce
by Drashti Dholakia
Added to 1 cookbook
This recipe has been viewed 1880 times
Sweet Potato Cutlets served with a fruit based sauce and topped up with masala peanuts to give it a crunchy bite.Enjoy your Fast with this tasty and filling dish.
- Wash sweet potatoes and potato, transfer them to pressure cooker and steam cook on a medium flame for 5 - 6 whistles.
- Let the pressure go down by itself and let them cool. Then remove the skin.
- Mash the sweet potatoes and potato.
- Heat oil in a pan. Add dry red chilli and cumin seeds. Once cumin seeds crackles, add grated ginger, chopped green chilli and mashed sweet potatoes and potato mixture.
- Then add cumin seeds powder, chaat masala, salt, chilli powder, roasted masala peanut, raisins and arrowroot flour/rajgare ka atta/singhare ka atta.
- Saute for 5 mins and remove from flame. Add lemon juice. Keep aside to cool.
- Once the mixture cools down, make round tikkis.
- In a broad non-stick tava (griddle), shallow fry the tikkis. Keep aside.
- In a oven proof bowl combine all the ingredients and bake in a pre-heated at 150°C (302°F) for 5 minutess.
- Pour orange juice in a pan. Once it starts boiling add fruits, red chilli powder, salt and sugar. Let it cook for 2-3 minutes. Remove from flame. Keep aside.
- Place the cutlets in a plate, pour the sauce over it and top it up with masala peanuts.
- If you dont consume regular salt during fast, you can use rock salt.
This recipe was contributed by Drashti Dholakia on 31 Oct 2016
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