Try These Quinoa And Sweet Potato Tikkis With An Unusual Dip | Femina.in

Gochujang rings the changes in the yoghurt dip that accompanies these made-for-the-monsoon sweet potato tikkis

This recipe for sweet potato tikkis from Chef Dipankar Samanta, Demi Chef De Partie – Sheraton Grand Bangalore Hotel at Brigade Gateway, harnesses the nuances of the sweet, savoury and spicy fermented condiment that is Korean gochujang. 

Quinoa And Sweet Potato Tikki With Gochujang Yoghurt Dip
Ingredients
100 g cooked quinoa
1 sweet potato, cooked and mashed well
1 small onion, finely chopped
2 green chillies, finely chopped
25 g chopped coriander leaves
½ tsp cumin powder
½ tsp coriander powder
¼ tsp garam masala
Salt to taste
25 g breadcrumbs
Oil for shallow frying

For the gochujang yoghurt dip:
50 g plain yoghurt
1 tbsp gochujang (Korean chilli paste)
1 tbsp honey
1 tsp lemon juice
Salt to taste

Method

1. To prepare the tikkis, combine the cooked quinoa, mashed sweet potato, chopped onion, green chilies, and coriander leaves in a large mixing bowl. 
2. Add the cumin powder, coriander powder, garam masala, and salt to taste to the mixture. 
3. Add the breadcrumbs to bind, and shape the mixture into small roundels (tikkis). 
4. Heat a little oil for shallow frying in a non-stick pan over a medium flame. Fry the tikkis on both sides until golden brown and crispy, about three to four minutes per side. Remove from the pan and place on paper towels to drain any extra oil.
5. To prepare the gochujang yoghurt dip, whisk together the yoghurt, gochujang, honey, lemon juice and salt in a small bowl until well combined and smooth. Season to taste.
6. Serve the quinoa and sweet potato tikkis hot, garnished with fresh coriander leaves, with a side of the gochujang yoghurt dip.

Recipe and image: Sheraton Grand Bangalore Hotel at Brigade Gateway

Also Read: 5 Delicious Keto-Friendly Snacks Every Indian Woman Needs To Know About

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