Sweet Potato & Chickpea Tikki with Green Chutney

About this meal

A nutritious, gluten-free Indian lunch featuring baked sweet potato and chickpea tikkis for a sweet flavor profile, paired with a mint-coriander green chutney. This lunch is high in fiber and protein, naturally sweet, and designed for healthy weight loss.

Ingredients

• Sweet potato (boiled & mashed) — 1 cup
• Chickpeas (cooked, mashed) — 3/4 cup
• Red onion (finely chopped) — 1/4 cup
• Fresh coriander leaves (chopped) — 2 tbsp
• Ginger (grated) — 1 tsp
• Green chili (finely chopped, optional) — 1/2
• Garam masala — 1/2 tsp
• Cumin powder — 1/2 tsp
• Amchur (dry mango powder) — 1/4 tsp
• Salt — To taste
• Olive oil (for brushing) — 2 tsp
• Fresh mint leaves — 1/4 cup
• Fresh coriander leaves — 1/4 cup
• Lemon juice — 1 tbsp
• Roasted peanuts (optional, for chutney texture) — 2 tsp
• Honey (for sweet chutney balance) — 1 tsp

Steps

1. Preheat oven to 200°C (390°F).
2. Mix mashed sweet potato, chickpeas, onion, coriander, ginger, green chili, garam masala, cumin, amchur, and salt in a bowl.
3. Divide mixture into small portions and shape into flat tikkis (patties).
4. Brush both sides with olive oil and place on a parchment-lined baking tray.
5. Bake for 15 minutes on one side, then flip and bake another 10–12 minutes until golden.
6. For the chutney: Blender together mint, coriander, lemon juice, honey, and optional peanuts, adding a little water for smoothness.
7. Serve tikkis hot with the fresh green chutney.