Sabudana Sweet Potato Tikki Recipe

To start with, Sabudana Sweet Potato Tikki is made from simple falahar ingredients especially curated together for having during Navaratri festival where fast is observed by some people in India. For the record, this vrat recipe is hands down one of our favourite dishes and it is served hot with a falahar chutney which is made of coriander and mint leaves. lemon juice, rock salt, and red chilli powder.

Moreover, Sabudana Sweet Potato Tikki is golden brown in colour and is crispy from outside and soft from inside. In addition to that, despite having fewer ingredients, this vrat or fast recipe contains varied flavours like salty, sour, sweet and spicy which makes it utterly delicious.

Additionally, if you liked this Sabudana Sweet Potato Tikki recipe and looking for Navratri recipes, I’m sure you’ll also love Sabudana Kheer, Makhana Namkeen and Sabudana Khichdi . Finally, if you make this Sabudana Sweet Potato Tikki recipe or any other recipe from my blog, please share the pictures with me by tagging me @life_is_delicious_ on Instagram. By all means, I love seeing your beautiful recreations. 🙂

Serves 3 people

Cooking time 15 minutes

Sabudana and Sweet Potato Tikki Recipe


  • 1⁄2 cup sabudana or sago or tapioca pearls
  • 1 cup sweet potato or shakarkandi, boiled and mashed
  • 2 tbsp coriander leaves or dhaniya, chopped
  • 1⁄4 cup roasted peanuts, crushed
  • Rock salt or sendha namak to taste
  • 1 tsp red chili powder
  • 2 tsp lemon juice
  • 1 tsp cumin or jeera powder


  1. First, wash sabudana thoroughly and then soak them in water for at least 3-4 hours or overnight. When it doubles up in size and become soft and can be easily mashed between your fingers it is ready to be used. Drain all the water completely and let them dry.
  2. Then, boil sweet potato until it softens up, peel it off and mash it without any lumps.
  3. Next, add drained sabudana, mashed potato in a mixing bowl and mix well. Add coriander or dhaniya leaves, rock salt, red chili powder, jeera powder, and mix.
  4. Then, dry roast some peanuts and blend them when they cool off and make a dry paste.
  5. Next, add the crushed peanuts to the mixture. Add lemon juice to it and mix.
  6. Further, make small patty shaped round tikkis.
  7. Then, in a pan, heat up some oil and fry the freshly made patties or tikkis on low flame.
  8. Flip them after 3-4 minutes when they look crisp brownish golden on one side. Fry the other side as well.
  9. Finally, serve hot with falahar chutney.

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