🧡 When You Crave Crunch Without Breaking the Rules
No aloo?
No rice?
No problem.
On fasting days, sweet potato (shakarkandi) steps up — naturally sweet, energy-rich, and perfect for tikkis that don’t even need breadcrumbs or drama.
Just mashed shakarkandi, some vrat-friendly spices, a handful of crushed peanuts, and a hot pan.
That’s all you need to create something that tastes like a treat… even when you’re on a fast.
Sweet Potato Tikki
Ingredients
- 2 medium sweet potatoes, boiled, peeled, and mashed
- 1–2 green chilies, finely chopped
- 2 tbsp roasted peanuts, coarsely crushed
- 1 tbsp arrowroot flour or vrat atta (rajgira/kuttu/singhara)
- ½ tsp jeera (cumin seeds)
- Few coriander leaves, chopped
- Sendha namak to taste
- 1–2 tsp lemon juice
- Ghee or oil for shallow frying
Instructions
- Mix ‘ Mash
- In a bowl, combine mashed sweet potato, peanuts, green chili, cumin, coriander, lemon juice, flour, and sendha namak.
- Mix into a soft, non-sticky dough. Add a little more flour if needed.
- Shape the Love
- Divide into portions and gently flatten into tikkis.
- Crisp It Right
- Heat a pan with ghee/oil. Cook the tikkis on both sides till golden and crisp.
- Flip carefully — they’re soft but will firm up as they cook.
- Serve Hot
- With mint-peanut chutney or curd with rock salt. And if you’re not fasting — a cup of masala chai too.
🛒 What You’ll Need (Makes 6–8 tikkis):
2 medium sweet potatoes, boiled, peeled, and mashed
1–2 green chilies, finely chopped
2 tbsp roasted peanuts, coarsely crushed
1 tbsp arrowroot flour or vrat atta (rajgira/kuttu/singhara)
½ tsp jeera (cumin seeds)
Few coriander leaves, chopped
Sendha namak to taste
1–2 tsp lemon juice
Ghee or oil for shallow frying
🍳 How to Make It – Sweet, Spicy & Satisfying
1. Mix & Mash
In a bowl, combine mashed sweet potato, peanuts, green chili, cumin, coriander, lemon juice, flour, and sendha namak.
Mix into a soft, non-sticky dough. Add a little more flour if needed.
2. Shape the Love
Divide into portions and gently flatten into tikkis.
3. Crisp It Right
Heat a pan with ghee/oil. Cook the tikkis on both sides till golden and crisp.
Flip carefully — they’re soft but will firm up as they cook.
4. Serve Hot
With mint-peanut chutney or curd with rock salt. And if you’re not fasting — a cup of masala chai too.
❤️ Why These Tikkis Are Always Welcome
Naturally sweet and nutrient-rich
Light but filling
Crispy outside, melt-in-mouth inside
A perfect blend of vrat simplicity and street-snack joy
You might also enjoy: Samak Rice Pulao – A Vrat Bowl That Nourishes Without Noise Recipe, Dahi Wale Aloo – Creamy Vrat Comfort in Every Bite Recipe, Sabudana Khichdi – Pearls of Peace in a Pan Recipe, Sabudana Kheer – Sweet Pearls of Peace for Every Vrat Plate Recipe.
Why You’ll Love This Sweet Potato Tikki – A Crispy Vrat Treat That’s Sweet, Spiced & Soulful Recipe
- ✅ Made with pantry staples — no fancy ingredients needed
- ✅ Perfect for festivals, celebrations, or a sweet craving
- ✅ The entire family will love it
Tips for the Best Sweet Potato Tikki – A Crispy Vrat Treat That’s Sweet, Spiced & Soulful
- Stir continuously on low-medium heat to prevent scorching
- The right consistency is key — test by letting a drop cool on a plate
- Use full-fat milk or ghee for the richest flavor
- Cardamom and saffron are classic finishes that make it special
What to Serve with Sweet Potato Tikki – A Crispy Vrat Treat That’s Sweet, Spiced & Soulful
- Serve warm garnished with nuts and saffron strands
- Also delicious chilled straight from the refrigerator
- Pairs beautifully with puris or as a standalone dessert
Storage & Reheating
Store Sweet Potato Tikki – A Crispy Vrat Treat That’s Sweet, Spiced & Soulful refrigerated for 4-5 days. Stir in a splash of milk when reheating. Serve warm or chilled.