Aside from the change in temperature and our wardrobe, winter brings with it a plethora of mouthwatering foods that are iconic with the season. Sweet potato, often known as shakarkand, is a popular cuisine item. Sweet potato, whether boiled, grilled, or made into a wonderful kheer, never disappoints with its pleasantly sweet flavour. Another popular method is to roast it and then cut it into small pieces before squeezing a lemon and sprinkle with spice. Voila! A sour and spicy snack has been prepared. If you're searching for something new and healthy to make this holiday season, try this shakarkand tikka dish. Yes, tikkas can be made from shakarkand, and they are not only delicious but also healthful, making them an ideal celebration snack. To begin cooking the shakarkand tikka, gather the following ingredients.
• Sweet potato – 300 grams
• Hung curd – 80 grams
• Ginger garlic paste – 2 tsp
• Jeera powder – 2 tsp
• Garam masala – 1 tsp
• Chaat masala – 1 tsp
• Coriander powder – 2 tsp
• Kasuri methi – 1 tsp
• Mustard oil – 1 ½ tbsp
• Red chilli powder – 2 tsp
• Coriander chutney
• Salt
Once you have everything, proceed as directed below.
Step 1: Boil 300 grams of sweet potatoes before peeling, slicing, and dicing them.
Step 2: To make the marinade, combine 80 grams of hanging curd with 2 teaspoons each of ginger and garlic paste, jeera powder, garam masala, chaat masala, 2 teaspoons each of coriander powder and kasuri methi, and salt to taste. Set the bowl apart.
Step 3: Take a small bowl and combine 2 tsp of red chilli powder with 1 1/2 tbsp of mustard oil. Mix thoroughly after adding this to the marinade for the curd.
Step 4: Place the sweet potato in the bowl and thoroughly coat each piece with the marinade.
Step 5: Cook the sweet potatoes in the air fryer at 200 °C for 10 minutes by placing them on a sheet of aluminium foil.
Step 6: Prepare a dip using some of the remaining hanging curd and coriander chutney and serve it hot with the shakarkand tikkas. Additionally, you can add some edible flowers as a garnish.
