Some Navratri evenings I want a sweet potato tikki that feels warm and filling without a deep fryer or a potato-only mash. I boiled sweet potatoes for a light lunch once, then mashed the leftovers with singoda (water chestnut) flour, sendha namak, and finely ground roasted peanuts. A shallow fry gave them a golden crust and a soft orange center. They tasted like a farali snack I actually look forward to.
These sweet potato & peanut tikki (also called shakarkandi tikki) stay within vrat rules: no onion, no garlic, rock salt only, singoda flour for binding, and ground peanuts for crunch and body. The primary cook is a thin-oil shallow fry, with an air-fry or bake option when you want less oil.
Let’s make a batch together. Once the mash is cool and the pan is hot, you are about ten minutes from a plate of crisp farali tikki.
What is singoda flour (and why sweet potato)?
Singoda flour, also spelled singhoda or singhare (water chestnut flour), is the classic farali binder in many Gujarati and North Indian fasting kitchens. It is naturally gluten-free, absorbs just enough moisture to hold a patty, and crisps nicely in a shallow pan. I keep a small jar for tikki, thalipeeth, and cutlets on upvas days.
Sweet potato (shakarkandi) brings natural sweetness, a soft mash, and a gentle orange color that looks beautiful next to green chutney. Paired with finely ground roasted peanuts, the tikki tastes nutty and comforting without needing regular flour or breadcrumbs.
Test note: Mash the sweet potato while it is warm, then cool the mash fully before adding singoda flour and ground peanuts. Warm, steamy mash turns sticky and needs extra flour. If the mix still feels loose after chilling, work in 1 more tbsp singoda flour before shaping.
Why you’ll love this sweet potato tikki
- Fully vrat-friendly with sendha namak, no onion or garlic
- Bound with singoda flour, so it stays gluten-free for fasting plates
- Ground roasted peanuts for crunch and plant protein in every bite
- Crisp edges from a shallow fry, with an air-fry / bake option
- Make-ahead mix: shape and chill, then cook when hunger hits
Perfect for
- Navratri, Janmashtami, Ekadashi, and other fasting snack slots
- An evening farali plate with green chutney and a cool glass of masala chaas when your rules allow
- A snack-board mood next to our avocado bhel on non-fasting days (keep the bhel peanut-forward and the tikki as the warm bite)
- A cutlet swap next to our mixed veg cutlet on regular days (table salt, everyday spices)
- Lunchboxes the next day, reheated in a hot pan or air fryer
Tips for crisp farali tikki
- Dry the mash. Steam-dry boiled sweet potato on a plate for a few minutes, or pat with a clean cloth if it looks wet. Extra water is the enemy of a crisp crust.
- Grind the peanuts fine. Coarse crush works for texture, but a finer grind helps the tikki bind with less singoda flour and browns more evenly.
- Chill shaped tikki 15 to 20 minutes. Cold patties hold their shape and take a cleaner sear.
- Mistake + fix: If a tikki breaks while flipping, the mash was wet or you flipped too early. Press a pinch of singoda flour into the crack, then wait until the underside is deep golden before turning.
Sweet Potato & Peanut Tikki
Equipment
- Mixing bowl
- Nonstick or heavy skillet or air fryer / oven
Ingredients
For the sweet potato mash
- 2 medium sweet potatoes about 400 g, boiled or steamed until soft
- 1 inch fresh ginger grated
- 1-2 green chilies finely chopped; skip if your vrat rules exclude chili
- 1/2 cup roasted peanuts finely ground
- 2-3 tablespoons chopped cilantro
- 1 teaspoon cumin powder or lightly crushed cumin seeds
- 3/4-1 teaspoon rock salt sendha namak, or to taste
- 3-4 tablespoons singoda flour singhare / water chestnut flour, plus more as needed
- pinch black pepper optional
- 1/2 lemon juice only, optional, for brightness
For coating and cooking
- 2-3 tablespoons singoda flour for dusting
- 2-3 tablespoons peanut oil or another fasting-approved oil, for shallow frying
- 1 teaspoon oil or oil spray, if air-frying or baking
Instructions
Make the tikki mix
- Peel the boiled sweet potatoes and mash until mostly smooth. Spread on a plate and cool completely so steam escapes.
- Add ginger, green chili, finely ground roasted peanuts, cilantro, cumin powder, sendha namak, black pepper if using, and lemon juice if using.
- Sprinkle in 3 tbsp singoda flour and mix with a spoon or clean hands until the mash holds when pressed. Add 1 more tbsp singoda flour if it still feels sticky. Taste and adjust salt.
- Divide into 10 to 12 portions. Shape into flat tikki about 1/2 inch thick. Dust lightly with singoda flour on both sides. Chill 15 to 20 minutes so they firm up.
Shallow-fry (primary method)
- Heat 2 to 3 tbsp peanut oil in a skillet over medium heat. When a pinch of flour sizzles gently, add the tikki in a single layer without crowding.
- Cook 3 to 4 minutes per side until deep golden and crisp at the edges. Flip only once if you can. Drain on a plate lined with a paper towel or clean kitchen cloth.
- Serve hot with green chutney or a simple yogurt dip your fasting rules allow.
Air-fry or bake (lighter option)
- Air fryer: Brush or spray both sides lightly with oil. Air-fry at 375°F (190°C) for 12 to 15 minutes, flipping halfway, until golden.
- Oven: Bake on a lightly oiled sheet at 400°F (200°C) for 18 to 22 minutes, flipping once, until the edges crisp.
Notes
How to serve
Pile the tikki on a warm plate with coriander-mint chutney. On a fasting evening I like them as the crisp bite next to softer farali dishes, or as the snack before a grain plate. On non-fasting days they also work on a snack platter with a peanut-forward chaat and an everyday cutlet. Keep lemon wedges nearby if you want a bright squeeze at the table.
FAQs
Q1. What is singoda flour? Can I swap it?
Singoda (also singhoda / singhare) is water chestnut flour used in many vrat recipes. Arrowroot or sabudana flour can work in a pinch, but start with less and add slowly. Regular wheat flour is not farali.
Q2. Do I need to grind the peanuts very fine?
A fine grind helps binding and gives an even nutty flavor. A slightly coarse grind is fine if you want more crunch; just expect to use a little more singoda flour so the tikki hold.
Q3. Can I make these without deep frying?
Yes. The primary method here is a shallow fry in a thin film of oil. For less oil, use the air-fryer or oven option in the recipe. Oil the surface lightly so the edges still crisp.
Q4. Why are my tikki falling apart?
Usually the sweet potato mash was warm or wet, or the mix needed more binder. Cool and dry the mash, chill the shaped tikki, and add singoda flour 1 tbsp at a time until the mash holds when pressed.
Q5. Can I make this vegan?
Yes. Use peanut oil (or another plant oil your rules allow) instead of ghee, and skip any yogurt dip. The tikki themselves have no dairy.
Q6. How do I store leftovers?
Refrigerate cooked tikki up to 2 days. Reheat in a skillet or air fryer until the outside firms again. Uncooked shaped tikki keep 1 day in the fridge, covered.
Closing
These sweet potato tikki with peanut and singoda flour are the farali snack I reach for when I want something crisp, gently sweet, and still within vrat rules. Cool mash, ground peanuts, and a patient shallow fry are enough.
If you try them, tell me in the comments: do you shallow-fry, air-fry, or bake your shakarkandi tikki?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
