Mulberry Tikki Chaat

Ingredients

For tikki

• 250 g sweet potato, boiled

• 2 finely chopped green chillies

• 1 tsp fresh coriander, finely chopped

• 1 tsp roasted Bengal gram flour

• 1 tbsp cow ghee

• Himalayan salt to taste

For stuffing

• 10 mulberries

• 1 tbsp hung yogurt

• 1/4 tsp roasted cumin powder

• Himalayan salt to taste

Method

For tikki

Peel the boiled sweet potato, now take a mixing bowl and grate the sweet potatoes with the help of a grater.

Now add chopped chillies, chopped coriander leaves, roasted Bengal gram powder and salt.

Mix it thoroughly with your hand; now divide the mixture into four equal sizes and keep aside.

For stuffing

Take a mixing bowl, add mulberries and crush it with the help of a fork and spoon. Now add hung yogurt, cumin powder and salt.

Mix it well and keep aside.

For shallow-frying 

Now take the mixture and flatten with the help of your thumbs. Start pressing the edges and create a dent in the centre. Take yogurt stuffing, get the edges together and form a bundle. Close the top by pressing and flattening it, give a nice round flat patty shape to all four tikkis.

Shallow-fry the tikkis on a cast-iron pan, in pure ghee on both sides till you get a nice crispy texture on the inside.

Serve hot.