Vrat Ki Shakarkandi Kuttu Sago Tikki | Buckwheat, Sweet Potatoes and Tapioca Croquettes

Easy Vegan and Gluten Free Finger Food

Sharing with you one of sweet potato (called shakarkandi in hindi) recipe which is very dear to my heart.

Twice every year, there is a 7-9 days period in India, when most Indians observe fasts and spend days worshiping Goddess Durga. During this time, we give up eating wheat, meats, most of the seeds, even potent vegetables like onion and garlic too... It may sound tough, but actually this is a fun period where lots of food is prepared which don't have any of these things and it still tastes to-die-for! 

Essentially, food those days is gluten free, but not entirely vegan because milk and yogurt are okay to eat! 

Sweet potatoes (shakarkandi), potatoes, pumpkin, tapioca (sago), buckwheat (kuttu) flour, cucumber, tomatoes are few of the ingredients that become very popular during those days.... I have observed this fasts since my early childhood even though it is not compulsory or anything...... since marriage, I only keep fast for few days instead of whole week. But.... I never miss to cook all those scrumptious food during this time of the year!

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Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 12 Croquettes Serves: 4

Ingredients

  • 2 Sweet Potato
  • 1/2 Cup Tapioca Pearls (soaked in water for 1 hour)
  • 4 tbsp Buckwheat Flour (kuttu flour, for dredging)
  • 1/4 Cup Cashew (rough chopped)
  • Canola Oil (for frying)
  • 1 tsp Red Pepper Powder (or paprika, divided)
  • 1/2 tsp Salt (adjust per taste)
  • 4 tbsp Cilantro (dhaniya, rough chopped)
  • 1 tsp Coriander Powder

Directions

  • 1. Boil or steam sweet potato until knife tender.(about 15 minutes if boiling)
  • 2. Heat oil (about 2 inch) to 375 degrees Fahrenheit. Peel sweet potatoes. Add to a wide bowl and mash with hand/fork to a almost-no-lumps consistency. Squeeze water from tapioca pearls, add to the mashed sweet potatoes with 1/2 teaspoon salt, 1/2 teaspoon paprika, chopped cilantro, small chopped cashews.
  • 3. Mix everything together and make 12 equals size portions. Roll each portion to a slight oval shape and set aside.
  • 4. In a wide plate, add buckwheat flour, add remaining paprika (red pepper powder), and 1/4 teaspoon salt. Mix well. Coat all croquette in flour.
    Additional Notes:
    You can skip flour dredge, but in that case press croquettes little hard to keep everything together. Also, in this case, fry in non-stick pan to prevent sago sticking to pan.
  • 5. Deep fry in hot oil 3-4 at a time until crispy (about 3 minutes each batch) Or shallow fry in a non-stick pan. Place fried ones in a plate lined with paper towel.
  • 6. Serve hot with sauce of you choice!

Savita's Notes:

You can also use leftover mashed potatoes or mashed sweet potatoes for this recipe.

This recipe is completely gluten free, has no garlic or onion, so is best for Fasting days! Make sure to serve tomato ketchup if you think it is fit for fasts.

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26 comment(s)

This sounds delicious! I can not eat tapioca right now, but I use arrowroot powder as a substitute when called for. Since arrowroot is a powder, not a pearl, would I still substitute the same amount? Thanks! I&#39;m really happy I found your blog. It seems perfect for all my limitations!
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