Sweet Potato & Peanut Tikki
Crisp vrat-friendly sweet potato & peanut tikki bound with singoda flour and finely ground roasted peanuts. Shallow-fried with an air-fryer and oven option for Navratri snacks.
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
Vrat vs everyday: Fasting batches use sendha namak, peanut oil or ghee, singoda flour, and skip onion and garlic. On regular days, use table salt and a pinch of chaat masala if you like.
Peanut-free: Skip the ground peanuts and add 1 to 2 tbsp extra singoda flour for body, or fold in finely chopped roasted makhana.
Extra crisp: A second light dusting of singoda flour right before the pan helps the crust set. Do not bury the tikki in flour or they taste pasty.
Make-ahead: Shape and refrigerate uncooked tikki up to 1 day, covered. Cook straight from the fridge, adding 1 extra minute per side if needed.
Storage: Refrigerate cooked tikki in an airtight container up to 2 days. Reheat in a hot skillet or air fryer so the crust returns. Microwaving softens them.
Tried this recipe?Let us know how it was!