Highly nutritious sweet potato tikki recipe

Sweet potato tikkis are super easy to make and don't require too many spices as the sweet potatoes itself are full of flavour


Sweet potatoes are in season and I am experimenting by using them in place of potatoes in as many recipes as I can. They are rich in fibre and help improve gut flora and microbiota. These tikkis are super easy to make and because the sweet potatoes have a distinct flavour of their own you don’t need to use too many spices as you do when cooking with potatoes.


Sweet potatoes: 4 medium sized or 250gms

Coriander powder: 2 tsp

Red chilli powder: 1 tsp

Salt: as per your preference

Dry mango powder [amchur]: 1 tsp

How to make sweet potato tikki

    1. Wash the sweet potatoes well. You may need to scrub them with a brush if there’s too much mud stuck on it.
    2. Then boil the sweet potatoes. I boiled them in a pressure cooker for 2 whistles.
    3. Allow the steam to escape totally then open the cooker, drain the water and let the sweet potatoes cool a little.
Mash the sweet potatoes and add dry spice powders
    1. Once they are cool, peel the skin. If the skin is very thin, you need not peel it. Mash the sweet potatoes well, in a bowl. Then add coriander powder, red chilli powder, salt and dry mango powder. Mix well and make small tikkis or patties.
Pan fry the sweet potato tikkis on both sides
  1. Heat a pan and add a little oil to grease it. Cook the tikkis on both sides till they have browned well. Eat them hot with some mint chutney or tamarind date chutney.

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Grazilia Almeida-Khatri
Trained as a physician, Dr Grazilia Almeida-Khatri is a wellness coach and consultant. She endorses yoga as a way of life and conducts wellness and yoga retreats for individuals and corporates. She is also trained in Pilates by Michael King, who is based in the UK. Dr Grazilia is a practitioner of the Body Mirror System of healing as taught by Sir Martin Brofman. She lives in Pune, India and offers consultations in person and online.


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