Looking For A Healthy Festive Snack? Try This Shakarkand Tikka Recipe

Besides the change in temperature and our wardrobe, winter brings a whole set of lip-smacking dishes that are synonymous with the season. One such much loved food item is sweet potato aka shakarkand. Boil it, grill it or make a delicious kheer out of it, sweet potato never disappoints with its mildly sweet taste. Another popular way to relish the winter special is by roasting it and then cutting into small pieces before squeezing a lemon and sprinkling some masala. Voila! a tangy and spicy snack is ready. 

If you are looking for something innovative and healthy this festive season, then this shakarkand tikka recipe by chef Saransh Goila can come in handy. Yes, you can also make tikkas out of shakarkand and, as per the chef, they are not only scrumptious but also healthy, making them a perfect festive snack.

(Also Read: 7 Sweet Potato Snacks You Must Try)

To begin making the shakarkand tikka, first arrange these ingredients listed below.

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 got all the items, follow the steps below.

Step -1 Boil 300 grams of sweet potato before and peeling and cutting it into small pieces.

Step – 2 For marinade, take 80 grams of hung curd in a bowl and add 2 tsp ginger and garlic paste, 2 tsp jeera powder, 1 tsp garam masala, 1 tsp chaat masala, 2 tsp coriander powder, 1 tsp kasuri methi, and some salt according to taste. Keep the bowl aside.

Step – 3 Take a small bowl and mix 1 ½ tbsp of mustard oil with 2 tsp of red chilli powder. Add this to the curd marinade and mix well.

Step – 4 Dunk the sweet potato inside the bowl and coat each piece with the marinade properly.

Step – 5 Place the sweet potato on a piece of aluminum foil and cook them in the air fryer at 200 °C for 10 minutes.

Step – 6 Make a dip with some of the leftover hung curd and coriander chutney and serve the shakarkand tikkas hot with it. You can also garnish them with some edible flowers.

As per the chef, the dish has 2 grams of protein, 22 grams carbohydrate, and 7 grams of fat per serve.

Try this shakarkand snack and let us know how you liked it.