Volume II · 10.13

Baked Sweet-Potato–Paneer Tikki

Name: Baked Sweet-Potato–Paneer Tikki
Yield: 4 servings
Ingredients: Sweet potato (shakarkandi) — 1 large, steamed & mashed (250 g); Paneer (cow's milk) — grated (100 g); Green peas, fresh — ⅓ cup, mashed (50 g); Ginger, fresh — 1½ tsp (8 g); Coriander leaves — 2 tbsp (8 g); Cumin (jeera) — ¼ tsp roasted (1 g); Rock salt (sendha namak) — ½ tsp scant (2.5 g); Rice flour — 1½ tbsp (15 g); Ghee (cow) — 2½ tsp (12 g)

Evening Snacks (Steamed, Baked & Light)Snack

Serves: 4
Portion: 2 tikkis
Time: 35 min
Texture: Soft
Season: WinterAutumn
Dosha: Vata
Pitta
Kapha
Vata-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Sweet potato (shakarkandi)	1 large, steamed & mashed	250 g	1250 g
Paneer (cow's milk)	grated	100 g	500 g
Green peas, fresh	⅓ cup, mashed	50 g	250 g
Ginger, fresh	1½ tsp	8 g	40 g
Coriander leaves	2 tbsp	8 g	40 g
Cumin (jeera)	¼ tsp roasted	1 g	5 g
Rock salt (sendha namak)	½ tsp scant	2.5 g	12.5 g
Rice flour	1½ tbsp	15 g	75 g
Ghee (cow)	2½ tsp	12 g	60 g

Method

How to cook it

Step 1: Mix all except ghee; shape 8 tikkis.
Step 2: Brush with ghee; bake at 200 °C 20 minutes (or pan-cook on low, covered).
Step 3: Serve with mint chutney.

Nutrition