How to make Suran Tikki -
Deep fried yam croquettes with a crunch of nuts and seeds.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yam (सूरन), Cashewnuts (काजू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Suran Tikki checkout Chatpate Kand Fritters, Kand Ke Pakode, Farali Chaat, Kand Vada- Sk Khazana . You can also find more Snacks and Starters recipes like Bacon Chicken Bites Chapatti Upma Pepper Chicken Masala papad
Suran Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Suran Tikki Recipe
Yam boiled and mashed 500 grams
Cashewnuts chopped 12-15
Sunflower seeds (charoli/chironji) 2 tablespoons
Coconut scraped 1/4 cup
Black pepper powder freshly ground 1/2 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1 teaspoon
Jaggery (gur) grated 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 1 teaspoon
Arrowroot 1 cup
Oil to shallow fry
Method
Step 1
Combine mashed yam, cashewnut, charoli, scraped coconut, cumin powder coriander powder, jaggery and salt in a bowl.
Step 2
Knead till all ingredients blend well. Add chopped coriander leaves and mix. Rest for ten minutes.
Step 3
Divide this mixture into twelve equal portions. Grease your palms, take one portion of yam mixture and roll into a ball.
Step 4
Flatten it slightly to make a tikki. Do the same with the remaining mixture. Roll the tikkis in arrowroot and keep aside.
Step 5
Heat non-stick pan. Place tikkis on it and dribble a little oil all around. Shallow-fry till both the sides are equally golden brown and crisp.
Step 6
Drain onto an absorbent paper. Serve hot.
Nutrition Info
Calories : 1713 Kcal
Carbohydrates : 256.3 gm
Protein : 16.3 gm
Fat : 68.9 gm
Other : 28.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
