Sweet Potato Tikki (Vegan, Gluten-free, Soy-free, Nut-free)

I kind of dropped off for a while there. Work has finally picked up after months of uncertainty, and it really picked up with a vengeance. I’m definitely not complaining though! In addition, some complete jerk decided to really try to diminish my efforts on here. She went so far as to block me from her Vegan Soul Food group just because I posted a picture of dinner I picked up from a local restaurant. She called me a spam bot, corporate bot, and totally put down my blog. All because I shared a picture of vegan tenders from a local restaurant! Sadly, I really enjoyed that group and was so excited when I stumbled across it. But when the admin admits that she discriminates and I’ve seen her posts where she isn’t inclusive, no thanks. You can keep your hateful, close-minded group with the same three dishes made repeatedly.

I have always been about diversity and learning about new cultures. Just look at my recipes, they span the globe. Variety really is the spice of life and those that only want to be surrounded by their own are missing out. So today we have aloo tikki which is an Indian street food/snack. It’s a potato patty, traditionally fried, and served with tamarind and cilantro chutney. It is especially delicious as chaat. Describing chaat is kind of difficult as it has all the elements you look for in a dish: spicy, savory, tangy, sweet, crunchy, creamy. Oh, you still don’t know what it is? Let’s just call it Indian nachos… Or not haha Chaat really is in a class all its own. I will have to make some and share on here soon.

The way I served these tikki was on top of channa masala with chutney. It doesn’t look spectacular, but it takes me right back to my childhood, sitting in a very simple Indian restaurant with my grandmother and just eating what was put in front of me. The tikki memory comes from Fremont, CA, and I sure would give anything for one more Indian adventure with her. She was vegetarian and I think she would be pretty pleased with how I finally turned out.

Enough Memory Lane time and back to the tikki. I used sweet potatoes for this because I originally came up with the recipe for a Mary’s Mini I was doing with sweet potatoes. That was a horrible week and a half, but I made it! I will admit that towards the end, I just stopped eating. Not cool, but I’m very stubborn and follow through with personal goals. So I made it 10 days eating only sweet potatoes. I shared this recipe about two years ago, but my site mapping went all kinds of screwy and I lost many recipes. So I actually remade this when I decided to give sweet potatoes another try, and it’s still delicious! You can certainly use regular potatoes or a combination of sweet and regular. If you aren’t into a lot of spices, feel free to dial back the heat. I air fried mine, but they can be fried too. No one will be mad about that!


3 medium sweet potatoes, peeled and steamed or boiled until soft

1 teaspoon minced ginger

1 tablespoon chopped cilantro

1 teaspoon chaat masala

1/2 teaspoon amchur powder OR 2 teaspoons lemon juice

1/4 teaspoon cayenne

Chopped jalapeno, to taste (optional)

1 teaspoon cumin

1/4 teaspoon garam masala

salt and pepper to taste

1/2 cup chopped spinach (optional)

1/4 cup rice flour (optional, but makes the outside crispy)


Mash the potatoes. They don’t need to be completely smooth, but don’t leave them too chunky.

Add everything except the rice flour and mix well. Check the seasoning and adjust accordingly.

Add the rice flour, if using.

Form patties the size of a small burger or about the size of the palm of your hand. You can really make them whatever size you prefer.

If frying, heat up a few tablespoons of oil in a skillet and fry until golden brown. Flip and cook the other side until golden.

If air frying, cook for 20 minutes at 390°F, flipping halfway through. Keep an eye on them since all air fryers aren’t created equal and sweet potatoes burn easily.

Serve hot with channa masala, chutney, over a salad, or in a sandwich or wrap.

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