How to make Shakarkand ki Tikki -

Sweet potato cakes pan seared. An interesting option other than potato especially during fasts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sweet potatoes (shakarkand), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Shakarkand ki Tikki checkout Shakarkandi Chaat - SK Khazana. You can also find more Snacks and Starters recipes like Roast Potatoes Rajma Galouti Kabab Laccha Namakpara- Sk Khazana Murgh Dhaniya Seekh - SK Khazana

Shakarkand ki Tikki

Shakarkand ki Tikki Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Shakarkand ki Tikki Recipe

  • Sweet potatoes (shakarkand) , boiled, peeled and mashed 2 cups

  • Fresh coriander leaves , chopped 2 tablespoons

  • Rock salt to taste

  • Ginger green chilli paste 1 teaspoon

  • Roasted peanut powder 1/4 cup

  • Arrowroot powder 3 tablespo + for coating

  • Ghee for shallow frying

  • Fresh coriander sprigs for garnishing

  • Green chutney to serve


Step 1

Take sweet potatoes in a mixing bowl, add coriander leaves, rock salt, ginger-green chilli paste, peanut powder and arrowroot powder and mix well.

Step 2

Spread some arrowroot powder on a plate.

Step 3

Grease your palms with a little ghee, divide the mixture into equal portions, shape them into round tikkis and roll them in the arrowroot powder. Keep these tikkis on a plate.

Step 4

Heat some ghee in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till they are evenly golden brown and crisp on both sides. Drain on absorbent paper.

Step 5

Arrange them on a serving platter, garnish with coriander sprigs and serve hot with sweet yogurt and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.