Method

Step-by-Step Instructions

Prepare the Chickpea Sweet Potato Tikki

1. In a large mixing bowl, add the cooked chickpeas and boiled sweet potato.
2. Mash both ingredients together until well combined.
3. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
4. Mix thoroughly until the spices are evenly incorporated.
5. Divide the mixture into equal portions and shape into round tikkis.
6. Heat a lightly greased pan over medium heat.
7. Shallow fry each Chickpea Sweet Potato Tikki until golden brown and crisp on both sides.

Prepare the Herb Rice Recipe

1. Heat oil in a pan or kadai over medium heat.
2. Add the mixed vegetables and sauté for a minute.
3. Add salt, red chili flakes, dried basil, dried thyme, and garlic powder.
4. Mix well, cover, and cook for 2–3 minutes until the vegetables are slightly tender.
5. Add the cooked rice and gently mix until the rice is evenly coated with the herbs.
6. Cover and cook for another 2–3 minutes.
7. Serve the hot Herb Rice Recipe alongside the crispy Chickpea Sweet Potato Tikki.

Recipe Notes:

• Mash the chickpeas well but leave a few small chunks for better texture.
• If the tikki mixture feels soft, refrigerate it for 15–20 minutes before shaping.
• Cook the tikkis on medium heat for an evenly crisp exterior.
• Use leftover rice to make the Herb Rice Recipe even quicker.
• Feel free to add vegetables like zucchini, peas, or mushrooms to the herb rice.
• These Healthy Veg Tikki freeze well before cooking for convenient meal prep.
• Serve with mint chutney, ketchup, or your favorite dairy-free dip.