As the fall season approaches, we are often in search of warm and cozy treats to enjoy with a hot cup of tea.
One such popular snack is sweet potato tikki, also known as sweet potato cutlets.
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This delicious and nutritious dish is not only a great tea-time snack but can also be enjoyed as an appetizer or side dish.
I like this for the fact that it does not need any deep frying and yet has a great crunchy texture...that's the way a great snack ought to be!
Originating from India, sweet potato tikki is a savory snack made from mashed sweet potatoes, flour, and spices.
This traditional snack has been passed down through generations and is now enjoyed all over the world.
If you like aloo tikki, beetroot cutlets, and broccoli cutlets, try the simple steps outlined for this sweet potato tikki recipe.
It is a healthier alternative to the traditional version as it uses sweet potatoes instead of regular potatoes, making it rich in nutrients like fiber, potassium, and vitamin A.
Why I love this
- Healthy and nutritious snack option.
- Perfect for the fall season with its warm and comforting flavors
- Simple and easy recipe to follow, perfect for beginners and experts alike.
- Vegan and gluten-free, making it suitable for people with dietary restrictions
- Versatile, it can be served as a snack, appetizer, or side dish.
- Doubles up as a burger patty
Ingredients
- Sweet potatoes: The star ingredient of this dish, rich in nutrients and adds a natural sweetness to the tikki.
- Flour: I used rice flour and oats flour in this recipe, but you can also use chickpea flour.
- Spices: Garam masala powder, turmeric powder, chaat masala and red chili powder. Cumin powder and coriander powder are optional ingredients.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Wash the sweet potatoes and cook them in an instant pot, traditional pressure cooker or over a stovetop.
Instant pot method: Place the sweet potato on a trivet in the inner pot with 1 ½ cups water. Cook it in manual mode for 10 minutes.
Let it cool completely to room temperature. Mash it with a potato masher in a large mixing bowl,
Add rice flour, chopped coriander leaves (cilantro), salt and spices.
Add oat flour. Mix well until all ingredients to get an even mix.
Shape them into small balls and flatten them to get round patties or tikis.
Heat 3 tablespoons oil in a skillet over medium heat and place the tikkis in it.
Shallow fry until both sides are golden brown.
Serve sweet potato cutlet hot with cilantro chutney or dip.
Air fryer method: Preheat the air fryer to 380F. Spray oil on the tikki and cook for 15 minutes, flipping halfway through.
Variations
- For a spicier version, add chopped green chilies to the mixture.
- Add a teaspoon of lemon juice, if it turns out too spicy.
- Add potatoes to the mixture for a slightly different texture and flavor.
- Add bread crumbs or corn flour to the mixture for added crunch.
Serving Suggestions
- Pair with a masala chai or ginger tea for the perfect fall snack combo.
- Top with some vegan yogurt and chopped herbs for added protein and freshness
- Serve as a side dish to a hearty vegetable curry or lentil soup for a complete meal.
- Serve it with green chutney or tomato ketchup.
- Serve them between burger buns as a burger substitute. For reference, check out this vegan seitan burger recipe.
Top Tips
- Let the sweet potato cool completely before peeling and mashing it.
- If the mixture is too wet, add more flour or breadcrumbs to bind it together.
- Use food processor to mash the sweet potato for a smoother texture.
- You can freeze the uncooked tikki for up to 2 weeks, making it a perfect make-ahead snack option. Just thaw and cook when ready to serve.
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📖 Recipe
Vegan Sweet Potato Tikki Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 pound sweet potatoes - or 3 large ones
- 1 cup rice flour
- ½ cup oats - blend them into powder
- 2 teaspoon ginger - grated
- ½ teaspoon garam masala
- 1 ½ teaspoon red chili powder
- ¾ teaspoon chaat masala
- ⅓ teaspoon turmeric powder
- salt to taste
- 3 teaspoon cilantro - chopped
- 4 tablespoon oil
Instructions
- Wash the sweet potatoes and cook them in an instant pot, traditional pressure cooker or over a stovetop.
- Instant pot method: Place the sweet potato on a trivet in the inner pot with 1 ½ cups water. Cook it in manual mode for 10 minutes.2 pound sweet potatoes
- Let it cool completely to room temperature. Mash it with a potato masher in a large mixing bowl.
- Add flours, chopped coriander leaves (cilantro), salt and spices. Mix well until all ingredients to get an even mix.1 cup rice flour, ½ cup oats, 2 teaspoon ginger, ½ teaspoon garam masala, 1 ½ teaspoon red chili powder, ¾ teaspoon chaat masala, salt to taste, 3 teaspoon cilantro, ⅓ teaspoon turmeric powder
- Shape them into small balls and flatten them to get round patties or tikis.
- Heat oil in a skillet over medium heat and place the tikkis in it.4 tablespoon oil
- Shallow fry until both sides are golden brown.
- Serve sweet potato cutlet hot with cilantro chutney or dip.
Air fryer method
- Preheat the air fryer a 380F. Spray oil on the tikki and cook for 15 minutes, flipping halfway through.
Notes
- Let the sweet potato cool completely before peeling and mashing it.
- If the mixture is too wet, add more flour or breadcrumbs to bind it together.
- Use a food processor to mash the sweet potato for a smoother texture.
- You can freeze the uncooked tikki for up to 2 weeks, making it a perfect make-ahead snack option. Just thaw and cook when ready to serve.
- For a spicier version, add chopped green chilies to the mixture.
- Add a teaspoon of lemon juice, if it turns out too spicy.
- Add potatoes to the mixture for a slightly different texture and flavor.
- Add bread crumbs or corn flour to the mixture for added crunch.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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