Aloo Tikki Recipe

Sweet potato tikki

  • makes 20
  • Easy

Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. This recipe uses sweet potato to keep them lighter


Try this twist on an Indian aloo tikki recipe, then check out our saag aloo, aloo gobi, dum aloo, aloo gobi mattar and more vegetarian Indian recipes.



  • sweet potatoes 800g
  • ginger 4cm piece, coarsely grated
  • coriander a handful, finely chopped
  • coarsely ground black pepper 1/2 tsp
  • dried chilli flakes 1/4 tsp, (add a bit more if you prefer it spicy)
  • cumin seeds 1 1/2 tsp, coarsely ground
  • cornflour 2 tbsp
  • breadcrumbs 100g
  • vegetable oil for frying


  • plum tomato 1 medium, diced
  • cucumber 1/2, diced
  • green pepper 1 small, diced
  • red onion 1 small, diced
  • lime 1/2, juiced
  • sea salt
  • coriander a handful, chopped


  • Step 1

    To make the kachumber, put the veg in a bowl and mix with the lime juice, a good pinch of salt and the coriander.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Prick the sweet potatoes all over then bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl.

    Add the ginger, coriander, pepper, chilli, cumin and cornflour and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.

  • Step 3

    Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with the kachumber.

Nutritional Information

  • Kcals 84
  • Fat 1g
  • Saturates 0.1g
  • Carbs 16.4g
  • Sugars 6.4g
  • Fibre 2.2g
  • Protein 1.5g
  • Salt 0.1g