A - Z Indian Street Foods ~ Y for Yam Tikki / Yuca Cutlet

I didn't think much about this letter as I was somehow fixated between choosing a recipe starting with either yellow or yam. And finally it was yuca that gave me the idea of tikkis. Yuca when cooked to a mushy stage tends to become kinda sticky and so, I added a potato as well to the mixture and added a little extra corn starch than usual. The mashed tubers came to about 2.5 cups and gave me around 14 tikkis which were yummy. Serve them with either chutney or use it as a part of a chaat. Mine were served with cilantro chutney and some went into ragda pattice.

Ingredients for tikkis: (Yield about 12 tikkis)
1 medium sized yuca 
1 big sized potato
1/8 tsp. turmeric powder
1 tsp. chili powder
1 tsp. amchur powder
1/2 tsp. cumin powder 
1/2 tsp. coriander powder
Salt to taste
3 - 4 tbsp. corn starch
2 tbsp. minced cilantro
3 tbsp. oil to shallow fry

Method:
1. Peel and cut the yuca into big chunks. Cook in a sauce pan adding enough water on stove top until it is almost mushy. (I used a microwave.) Drain the cooked yuca pieces and let them cool. 
2. Peel and cut the potatoes into big chunks. Cook in a pressure cooker for 2 whistles or on stove top until they are done. If using a microwave, cube the potatoes to quicken the cooking process. Drain the cooked potatoes and let them cool. 
3. Mash the vegetables and add to a mixing bowl. Add the spice powders, salt, corn starch and cilantro in a bowl. Mix well and divide the mixture into 12 portions. Roll each one into a ball and flatten it a bit to form a patty.
4. Heat 2 tbsp. oil on preferably a non stick pan on medium flame. When the oil is hot, reduce the heat to medium and place the tikki in the hot oil. Place as many tikkis as the pan can hold without overcrowding.
5. Cook until the bottom side of the tikki turns golden brown. Flip them using a spatula and cook until the other side turns golden brown too. Transfer them onto a plate covered with paper towel.
6. Repeat the steps with the remaining mixture.
7. Serve them warm with green or sweet chutney.

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