Recipe – Sweet Potato Cutlet / Shakarkandi Aloo Tikki

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Prep Time: 30 minutes

Cook Time: 15 Minutes

Serves: 4


  • Sweet potato (shakarkandi): 1, large
  • Potato: 2 medium sized
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste
  • Green chili: ½ Teaspoon, crushed or paste
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: 2 tablespoons


  • Cut the sweet potato into 4-5 pieces and each potato into 2 pieces. Place them in a pressure cooker with 5-6 cups of water. Cook till 3 whistles. Let the steam escape from the pressure cooker and open the lid, after 5-6 minutes. Take out both the potatoes.
  • Let it cool for 5-6 minutes, then peel and mash the potatoes in a bowl.
  • Add salt, black pepper powder, ginger, green chili, coriander leaves, lemon juice. Toss everything well.
  • Divide into 12 equal portions. Roll each portion into ball and flatten them using hand.
  • Heat a non-sticky tawa or pan.
  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 30 seconds.
  • Place the flat cutlets on the tawa as many as you can place on the tawa. Sprinkle 1 teaspoon oil on top of all the cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.

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