Falahari Sweet Potato & Singhara Atta Tikki

To make Falahari Sweet Potato & Singhara Atta Tikki, start by combining 0.5 cup of grated sweet potato with 0.5 cup of singhara atta (water chestnut flour) in a mixing bowl. Add 0.5 cup of jaggery and mix well. If the mixture is too dry, you can add 2 tablespoons of milk to achieve the desired consistency. Heat 2 teaspoons of ghee in a pan over medium heat, shape the mixture into small tikkis, and cook until golden brown on both sides.

Yes, if you don't have singhara atta (water chestnut flour), you can substitute it with other gluten-free flours like besan (gram flour) or even mashed potatoes for a different texture. However, keep in mind that the flavor and consistency may vary slightly.

To store leftover Falahari Sweet Potato & Singhara Atta Tikki, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them for up to a month. Reheat in a pan or microwave before serving.

Falahari Sweet Potato & Singhara Atta Tikki pairs well with a variety of dips and sides. You can serve them with yogurt, mint chutney, or a tangy tamarind sauce for added flavor. They also make a great snack on their own!

Yes, Falahari Sweet Potato & Singhara Atta Tikki is suitable for a gluten-free diet as it is made with singhara atta (water chestnut flour), which is naturally gluten-free. Just ensure that all other ingredients used are also gluten-free to maintain dietary compatibility.