Sweet Potato Cutlets with Tangy Fruity Sauce


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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.

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Sweet Potato Cutlets with Tangy Fruity Sauce recipe - How to make Sweet Potato Cutlets with Tangy Fruity Sauce

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 serving
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For The Sweet Potato Cutlets
2 medium sized sweet potatoes
1 potato
1 tbsp oil
1 dry red chilli , cut into 2 pieces
1 tsp cumin seeds (jeera)
1 inch piece of ginger (adrak) , grated
1 green chilli , finely chopped
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
salt and chilli powder to taste
1 tbsp arrowroot (paniphal) flour flour or rajgira flour or water chestnut (shingoda) flour
2 tbsp roasted masala peanuts
1 tbsp raisins (kismis)
1/2 tsp lemon juice
oil for shallow frying

For The Roasted Masala Peanuts
4 tbsp dry roasted peanuts
1 tsp cumin seeds (jeera) powder
1 tsp chaat masala
1/2 tsp red chilli powder
1 tsp powdered sugar
salt to taste
1/2 tsp oil

For The Tangy Fruity Sauce
1/2 cup orange juice
1/4 cup chopped mixed fruits (pears , grapes and pineapples)
1/2 tsp red chilli powder
1/4 tsp salt
1/4 tsp sugar
For the sweet potato cutlets

    For the sweet potato cutlets
  1. Wash sweet potatoes and potato, transfer them to pressure cooker and steam cook on a medium flame for 5 - 6 whistles.
  2. Let the pressure go down by itself and let them cool. Then remove the skin.
  3. Mash the sweet potatoes and potato.
  4. 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.
  5. Then add cumin seeds powder, chaat masala, salt, chilli powder, roasted masala peanut, raisins and arrowroot flour/rajgare ka atta/singhare ka atta.
  6. Saute for 5 mins and remove from flame. Add lemon juice. Keep aside to cool.
  7. Once the mixture cools down, make round tikkis.
  8. In a broad non-stick tava (griddle), shallow fry the tikkis. Keep aside.

For the roasted masala peanuts

    For the roasted masala peanuts
  1. In a oven proof bowl combine all the ingredients and bake in a pre-heated at 150°C (302°F) for 5 minutess.

For the tangy fruity sauce

    For the tangy fruity sauce
  1. 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.

How to proceed

    How to proceed
  1. Place the cutlets in a plate, pour the sauce over it and top it up with masala peanuts.


  1. If you dont consume regular salt during fast, you can use rock salt.

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This recipe was contributed by Drashti Dholakia on 31 Oct 2016

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