Ratala - sweet potato cutlet - tikki - patties

I prepare this recipe normally during my husbands fast.

A good alternative to normal sabudana khichdi.

 













 You can prepare this patties with only ratala or mixture of both ratala & potato.

pls note : I had used rava  (semolina) for coating in addition to upwas bhajani / rajgira flour /singhada flour ( fasting flour) but if you are making it for vrat or upwas then use only fasting flours for coating .



INGREDIENTS
2 sweet potato- ratata ( shakarkand )
1 boiled potato (optional)
1/4 cup soaked sago (sabudana)
3/4 cup upwas bhajani / rajgira flour /singhada flour ( fasting flour)
2-3 green chillies (coarsely crushed)
1 tsp sugar
1 tsp lemon juice
2 tsp coriander leaves (skip if eating for upwas)
1 cup roasted peanut powder (shengdana kut)
1 tsp jeera powder + 1 tsp cumin seeds (jeera)
salt as per taste



Coating

1/2 cup upwas bhajani ( fasting flour)/ rajgira flour /singhada flour


Method:

1. wash sweet potato/ratala properly to remove mud .wash it again in water .Boil sweet potato/ratala for 2 whistle in pressure cooker . remove skin ,smash  or grate it in a bowl.


2.Add smash boiled potato to sweet potato/ratala   mixture ,add  upwas bhajani / rajgira flour /singhada flour ( fasting flour), sago ,green chilies ,coriander leaves ,sugar salt,roasted peanut powder (shengdana kut),lemon juice,jeera powder,jeera.

 


3. Mix well  & make a dough.

4. Next take a medium size ball & shape it in form of cutlets.roll cutlet in
 upwas bhajani / rajgira flour /singhada flour ( fasting flour) & tap off excess flour.


 

5 Heat non stick pan add 2-3 tsp ghee & spread it across the pan.

 



 
6. Place the cutlets & shallow fry till golden brown.


7.Turn the cutlets carefully with a spoon & cook till  the other side also turns golden brown.


8.Serve with yoghurt (dahi) & upwas-chutney.

Tip:

Adding sago is optional