How to make Sweet Potato Crisps -

Shakkarkand ke fingers.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Sweet potatoes (शक्करकंद), Cumin seeds (जीरा)

Cuisine : Indian

Course : Snacks and Starters

Sweet Potato Crisps

Sweet Potato Crisps Recipe Card


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 : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sweet Potato Crisps Recipe

  • Sweet potatoes 750 grams

  • Cumin seeds 1 teaspoon

  • Fennel seeds (saunf) 1 tablespoon

  • Split Bengal gram (chana dal) 1 tablespoon

  • Rice 1 tablespoon

  • Black peppercorns 5-6

  • Curry leaves 10-12

  • Dried red chilli 6

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Tamarind pulp 1 tablespoon

  • Oil to shallow

  • Semolina (rawa/suji) 1 cup


Step 1

Dry roast cumin seeds, fennel seeds, chana dal, rice, peppercorns, curry leaves and red chillies till fragrant. Set aside to cool slightly.

Step 2

Put ¼ tsp turmeric powder, salt and tamarind pulp into a mixer jar. Add the roasted spices and a little water and grind into a fine paste.

Step 3

Peel sweet potatoes and cut them into fingers. Parboil with ¼ tsp turmeric powder and salt. You can also parboil them whole after peeling and then cut into fingers.

Step 4

Put the ground masala into a large bowl, add the sweet potato fingers, a little salt and mix well so that all the fingers are well coated with the masala. Rest for ½ hour in the refrigerator.

Step 5

Heat sufficient oil in a non stick pan. Roll the fingers in rawa and shallow fry, turning a few times, till golden on all sides.

Step 6

Drain on absorbent paper and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.