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Sweet Potato Tikki/Patties is a delicious snack with a balance of flavours, sweet, salty and sour. Enjoy them as a starter, or serve as a part of a main meal.
5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course fasting food, Snack, Starter
Cuisine Indian
Servings 12 pieces


  • 800 g 2 large sweet potatoes
  • 1 tsp ginger paste
  • 2-3 finely chopped green chillis
  • 2 tbsp lemon juice
  • 1 tsp rock salt
  • ¼ cup fresh coriander chopped
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • ½ tsp cumin
  • 2 - 3 tbsp arrowroot flour or cassava flour
  • ¼ cup chopped cashew nuts
  • ¼ cup pomegranate arils
  • oil for deeping frying, shallow frying


  • Boil or roast the sweet potatoes till its done. If you want to roast it then let it bake in the oven for 30 minutes at 180°C.
  • Peel the sweet potatoes. Mash the potatoes.
  • Add all the remaining ingredients.
  • Mix well.
  • Grease your hands with oil and a tray.
  • Take about a golf ball size of the mixture.
  • Roll it and shape it into a flat disc.
  • Heat a frying pan over medium heat.
  • Pour a little oil into the pan, about 1-2 tbsp.
  • Put the patties in the pan.
  • Let them cook till its golden brown.
  • Flip and cook the other side.
  • Serve with chutney.

For Deep Frying:

  • Heat oil in a wok or karai over medium heat.
  • Add a small piece of the mixture in the oil. If the oil is ready the piece should sizzle and come up.
  • Add patties to the oil and deep fry till they are light golden brown in colour.


  • You can make tiny ones to serve as starters.
  • Serve with yogurt drizzled over the tikki/patties. Add some chutney and sprinkle fried potato sticks or crisp. (chips).
  • Adding pomegranate is optional.
  • During shallow frying or deep frying if the tikki disintegrates, then just add 1-2 tbsp more of the binding flour.