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Sweet potato, with its fibrous yet soft texture, also gives the tikki a unique mouth-feel. Deep-fried, with a crisp yet soft texture, the Sweet Potato Tikki is a wonderful tea-time accompaniment that will become a favourite with everybody. Try other tikkis too like Lehsuni Matki Palak Tikki or Stuffed Aloo Tikki Chaat . Sweet Potato Tikki Recipe, Shakarkand Tikki recipe - How to make Sweet Potato Tikki Recipe, Shakarkand Tikki Tags Deep-fried StartersEvening Tea SnacksCocktail PartyKitty Party SnacksFoods to cook in February Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 15Makes 15 tikkis Show me for tikkis Ingredients 1 1/2 cups boiled and mashed sweet potatoes1/4 cup finely chopped coriander (dhania)1 tsp chilli powder1/4 tsp turmeric powder (haldi)1 tsp chaat masala2 tsp lemon juice1 1/2 tbsp cornflour1 tbsp rice flour (chawal ka atta) salt to taste oil for deep-frying1/2 tsp chaat masala for sprinklingFor Serving green chutney tomato ketchup Method MethodCombine all the ingredients in a deep bowl and mix very well with your hands.Divide the mixture into 15 equal portions and shape each portion into a round 50 mm. (2”) diameter flat tikki.Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Sprinkle the chaat masala evenly over the tikkis.Serve immediately with green chutney and tomato ketchup. Nutrient values (Abbrv) per tikkiEnergy51 calProtein0.5 gCarbohydrates6.3 gFiber0.5 gFat2.6 gCholesterol0 mgSodium2.5 mgClick here to view calories for Sweet Potato Tikki Recipe, Shakarkand Tikki Sweet Potato Tikki Video, Shakarkand Tikki Video by Tarla Dalal Sweet Potato Tikki Recipe, Shakarkand Tikki with step by step photos To make Shakarkand tikkiTo make Shakarkand tikkiTake boiled and mashed sweet potatoes. Apart from being an excellent source of vitamin A, they have a lower glycemic index and carb content as compared to potatoes. You can refer our glossary for sweet potatoes for more details. Add finely chopped coriander to it. Now add spices like chilli powder and turmeric powder. To perk up the flavours add peppy chaat masala and lemon juice. Amchur powder is another spice powder which you can add. Now add cornflour, rice flour and salt to taste. The flour not only binds the ingredients but also, gives a crispy texture on frying. Combine all the ingredients and mix very well with your hands. Divide the mixture into 15 equal portions. Shape each portion into a round 50 mm. (2”) diameter flat tikki. Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle the chaat masala evenly over the tikkis. Serve immediately with green chutney and tomato ketchup. Serve this tikki with a cup of masala chai.