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Sweet Potato Tikki Recipe: How To Make Shakarkandi Tikki
Sweet potato tikki, also known as shakarkandi tikki, is a famous North Indian snack that is prepared mainly during vrats or fasts. Here is a detailed procedure along with images and a video.
Sweet potato tikki is a perfect alternative if you are bored of adding potatoes to your cooking. Also known as the shakarkandi tikki, it is made by pan frying the boiled sweet potatoes with a load of Indian spices.
The sweet potato cutlet has a tinge of sweetness and tanginess of the lemon along with the spices, which makes it a perfect blend. This recipe is an all-time favourite during upvas and hence, we have used buckwheat while binding the tikki dough.
The delectable sweet potato and buckwheat tikki is a simple recipe to prepare and does not require too much of an effort while preparing it. This tikki goes best with the phalhari green chutney.
If you are longing to eat some mouth-watering snacks and want to prepare them at home, then read the step-by-step procedure along with images and also watch a video of the sweet potato tikki recipe.
SWEET POTATO RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Snacks
Serves: 7-8
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Sweet potatoes (washed and cut into half) - 2 large
Water - 4 cups
Grated ginger - 1 tsp
Green chillies (chopped) - 1 tsp
Red chilli powder - 1 tsp
Garam masala - ½ tsp
Amchur (dry mango powder) - 1 tsp
Chaat masala - 1 tsp
Rock salt to taste
Lemon juice - 2 tsp
Corn flour - 1 tbsp
Buckwheat (kuttu) - 1 tbsp
Oil - 2 tbsp (for pan frying)
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1. Add water in a pressure cooker and add the sweet potatoes.
2. Pressure cook it for up to 3-4 whistles and allow it to cool.
3. Once it cools down, open the lid and peel the skin off the sweet potato.
4. Mash it a little and add grated ginger and green chillies on to it.
5. Further, add red chilli powder, garam masala, amchur and chaat masala.
6. Then, add rock salt, lemon juice, corn flour and buckwheat.
7. Mix well and knead it well.
8. Divide it into equal portions and roll them into round balls with your hands.
9. Flatten it a little like a peda.
10. Meanwhile, add oil to a heated pan.
11. Place the tikkis on the pan and let it pan-fry on a medium flame.
12. The tikkis will turn brown, then carefully flip them over and let them get cooked on the other side.
13. Serve hot.
- 1. We use chaat masala here that has regular salt. If you are making this during any vrat, you can either skip the chaat masala or make it at home with rock salt.
- 2. If the tikki breaks while frying, you can add some more cornflour to the dough to bind it properly.
- 3. You can grill the tikkis instead of pan frying them as well.
- Serving Size - 1 tikki
- Calories - 142 cal
- Fat - 6 g
- Protein - 5 g
- Carbohydrates - 16 g
- Sugar - 4 g
- Fibre - 3 g
STEP BY STEP - HOW TO MAKE SWEET POTATO TIKKI
1. Add water in a pressure cooker and add the sweet potatoes.
2. Pressure cook it for up to 3-4 whistles and allow it to cool.
3. Once it cools down, open the lid and peel the skin off the sweet potato.
4. Mash it a little and add grated ginger and green chillies on to it.
5. Further, add red chilli powder, garam masala, amchur and chaat masala.
6. Then, add rock salt, lemon juice, corn flour and buckwheat.
7. Mix well and knead it well.
8. Divide it into equal portions and roll them into round balls with your hands.
9. Flatten it a little like a peda.
10. Meanwhile, add oil to a heated pan.
11. Place the tikkis on the pan and let it pan-fry on a medium flame.
12. The tikkis will turn brown, then carefully flip them over and let them get cooked on the other side.
13. Serve hot.
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