• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Sweet potato, sabudana and peanut tikkis.


  • Sweet potato boiled, peeled and mashed – 1 large
  • Sago (sabudana) soaked for 2 hours – 3/4 cup
  • Roasted and crushed peanuts – 2 tbsp
  • Green chillies, finely chopped – 2 no
  • Juice of – 1/2 lemon
  • Salt – to taste
  • Ghee – 1 tbsp
  • Amaranth seeds (rajgira) for coating
  • For garnishing-
  • Lemon slices 2-3 no
  • Thin long strips of green capsicum and red bell pepper



  1. Mix together sweet potato, sago, crushed peanuts, green chillies, lemon juice and salt in a bowl.
  2. Heat ghee in a non stick pan.
  3. Make equal size balls of the sago mixture and shape into tikkis.
  4. Spread some rajgira on a plate. Coat the tikkis with the rajgira and place them in the pan.
  5. Cook flipping sides till evenly done. Drain on an absorbent paper.
  6. Place lemon slices, green capsicum and red bell pepper onto a serving plate. Transfer the tikkis onto the plate and serve hot.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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