To my utmost surprise the combination of sweet potato and soya chunks turned out to be an amazing vegetarian delight with unforgettable flavors. Shakarkandi and soya kebab ( Sweet potato and soya kebab) is a healthy fusion of roasted sweet potato with the protein packed goodness of soya . Trying and cooking a new recipe is like embarking on a new adventure and the experience is always worth savoring  and my experimentation is truly a winner. Do try these nutritious protein packed kebabs as a snack , starter or even a light meal.

Makes about 12 Tikki

Ingredients 

Soya chunks : 2 cup

Sweet potato : 7

Onion : 1 

Ginger : 1 inch

Garlic : 10 to 12 clove

Garam masala powder : 1 tsp

Lemon juice : 2 tsp

Tandoori chicken masala : 1 tsp

Coriander leaves : 4 tsp

Chaat masala : 1 tsp

Bread crumbs for coating 

Oil for frying 

Salt to tast

Step 1

Boil the soya chunks along with salt and tandoori chicken masala .

Step 2

Steam the sweet potato until soft.

Step 3

Mash the shakarkandi with the help of a masher. Squeeze the excess water from the soya chunks. Coarse grind the soya chunks.

Step 4

Heat oil in a pan. To this add ginger and garlic paste and saute for about a minute. Add sliced green chili and onion and saute for about a couple of minutes.

Step 5

Finally add the mashed shakarkandi and soya and cook with the masala for a minute or so. Add salt, chat masala, garam masala powder, lemon juice and coriander leaves and stir them all together. Once done, take it off the heat to cool.

Step 6

Once cool, make disc shaped tikki. Roll each one of them on bread crumbs ensuring that they are evenly coated.

Step 7

Heat oil in a pan. Shallow fry the kebab until golden brown and crispy.

Step 8

Serve hot with mint chutney and onion rings .

Tip

Place the mixture in a fridge for some time before frying as this will make the tikkis firm and crispier .

The lemon juice and chaat masala will give a tangy flavor to the sweet potato.