How to make Shakkarkand Seviyaan Diyan Tikkiyan - Sweet potato tikkis covered with crispy seviyan.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Sweet potatoes (शक्करकंद), Sev (सेव)

Cuisine : Punjabi

Course : Snacks and Starters

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Shakkarkand Seviyaan Diyan Tikkiyan Recipe Card

Shakkarkand Seviyaan Diyan Tikkiyan

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Shakkarkand Seviyaan Diyan Tikkiyan Recipe

  • Sweet potatoes boiled, peeled and mashed 4-5

  • Sev 1 cup

  • Oil 2 tablespoons

  • Oil to shallow fry

  • Ginger finely chopped 1/2 inch piece

  • Green chillies finely chopped 4-5

  • Split Bengal gram (chana dal) roasted and powdered 3 tablespoons

  • Dry mango powder (amchur) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder roasted 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Seedless dates 20-25

  • Lemon juice 1/2

  • Cornflour/ corn starch 1/2 cup

  • Tomato 1 for garnish


Step 1

Heat 2 tbsps oil in a non-stick kadai. Finely chop ginger and add along with green chillies and sauté for a minute. Reduce heat, add roasted chana dal powder and sauté for ½ minute.

Step 2

Turn off heat and add ½ tsp amchur , red chilli powder, turmeric powder, roasted cumin powder and Punjabi garam masala powder. Turn on the heat again, add salt and sauté. Add sweet potatoes and mix well.

Step 3

Transfer the mixture into a bowl, mix well and set aside to cool. Halve the dates, sprinkle lemon juice and ½ tsp amchur and mix well.

Step 4

Mix corn flour and ¼ cup water in another bowl till smooth.

Step 5

Transfer the sweet potato mixture in a parat and divide it into lemon sized balls, make a small dent in the centre, place some of the date mixture, bring in the edges and seal. Roll into a smooth ball and press lightly to shape into tikki.

Step 6

Finely break the seviyaan and keep in a plate. Heat oil in anon-stick pan, dip the tikkis in corn flour batter, roll them in seviyaan so that they are well coated and place in the pan.

Step 7

Shallow fry the tikkis, turning them, till they become golden brown on both sides. Drain on absorbent paper. Arrange them on serving plate, garnish with tomato slices and serve hot.