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Sweet Potato Oats Tikki

By Manali Singh

4.84 from 6 votes

Jul 14, 2020, Updated Nov 22, 2020

Easy Sweet Potato Oats Tikki are flavored with spices and have the perfect crunch with the addition of oats and panko bread crumbs! These make a delightful snack and are also vegan.

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VVeganEFEgg FreeNFNut FreeDFDairy Free

Crispy Sweet Potato Oats Tikki flavored with spices, cilantro, ginger make a great tea time snack!

You can also make a meal out of these by using them as a burger patty or use them in chaat too.

I adore sweet potatoes in every form.

Whether roasted or boiled, in a burrito bowl or soups or curries – I love them in everything!

For me, the whole year is sweet potato season. I don’t really wait until fall to enjoy them.

It also helps that we get them easily at grocery stores throughout the year.

These days, I love roasting the sweet potatoes and then make these tikkis out of them.

These sweet potato oats tikki are not only flavorful but also good for you. The are packed with nutrients and really easy to make!

Sweet Potato Oats Tikki

✔are vegan and can be made gluten-free.

✔make a great snack or can be converted into a full meal.

✔great for chai time!

✔are crispy thanks to the oats and panko bread crumbs.

✔best enjoyed warm immediately.

✔are also good for you with the goodness of oats and the sweet potatoes.

These tikki have a really nice texture and there are 2 things responsible for it- the rolled oats and the panko bread crumbs.

I pulse the old fashioned rolled oats in my food processor only until it’s little broken but hasn’t turned into a powder.

We want some texture, so I just pulse few times until it’s like broken but still has some bits remaining.

The next things that makes these tikki crispy (and also so good) are the panko bread crumbs. For those who don’t know, these are Japanese style bread crumbs and are just so good.

They make everything extra crunchy. You can use regular bread crumbs too but if you can, please use panko. I promise it’s worth it!

To make these tikki is really simple, start by roasting the sweet potatoes until done.

Can you boil the sweet potatoes? you sure can. I prefer roasting them in the oven since I love the flavor of roasted sweet potatoes.

You can boil them until cooked through and then use in the recipe.

Once the sweet potatoes are done, you only have to mix everything together, shape the tikkis and then pan fry them.

I don’t deep fry these but pan fry them using my cast iron skillet until they are golden brown and crisp.

You need to serve them immediately. They are so crispy and I love the texture of these tikki when are freshly fried.

Serving Suggestions

You can simply serve these tikki with some tomato ketchup and cilantro chutney along with a cuppa chai.

If you want to make a meal out of these tikkis, here are my two favorite options.

1- Add the tikki between two burger buns, add sliced onion, tomato, cucumber  and a slice of cheese if you like and enjoy. Also, smear the buns with your favorite chutney, that will really elevate the flavor.

2- Eat it as a chaat- this is my personal favorite. Place tikkis on a place and drizzle with lots of whisked yogurt (which is flavored with salt, cumin powder, chaat masala). Drizzle cilantro chutney and sweet tamarind chutney on top.

You can also add sliced onion, sliced radish, pomegranate seeds and sprinkle some sev on top. It’s so good!

Method

1- Lightly grease the sweet potatoes with oil and prick the skin with a fork all over. Roast in a pre-heated oven at 425 F degrees for around 40 minutes.

The time will vary depending on the size of sweet potatoes, the bigger ones will take more time to cook through while the smaller ones will take less time. You can also boil the potatoes in a pan or by pressure cooking them.

2- Once the potatoes are cooked (check my inserting a knife through the skin, it should easily go through), take them out of the oven and let them cool down until they are cool enough to handle.

Then, peel off the skin and transfer the sweet potatoes to a large bowl.

3- Using a potato masher (or use a fork), mash the sweet potatoes well. Make sure there are no large chunks remaining.

4- Meanwhile using a food processor, pulse 1 cup of rolled oats few times. You don’t want it to turn into a powder so just pulse few times, until it breaks down a little. We want some texture here.

Use gluten-free oats if you want to make these gluten-free.

5- Now to the bowl of mashed sweet potatoes, add the crushed rolled oats, followed by chopped green chili, chopped ginger, cilantro, coriander powder, cumin powder, garam masala, amchur and salt. Mix everything together.

6- Then, add in the panko bread crumbs.

7- And mix until everything is well combined.

8- Now, take a small lemon sized portion from the mixture (around 77 grams).

9- Press between your palms and shape it like a tikki. Shape all the tikkis similarly. I got 9 tikkis from this mixture with each weighing 75 to 77 grams each.

10- Now, heat 4 tablespoons of oil on medium heat in a cast iron skillet (or any pan you wish to fry them). Place the tikkis into the pan once the oil is hot.

11- Cook on medium heat until the tikkis are golden brown from one side, around 4 minutes. Then flip and cook from the other side, for additional 3 to 4 minutes.

12- Once the tikkis are nicely golden brown in color, remove them from the pan.

Serve these Sweet Potato Oats Tikki immediately with chutney or ketchup!

If you’ve tried this Sweet Potato Oats Tikki Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!

Sweet Potato Oats Tikki

4.84 from 6 votes

By Manali Singh

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 9 tikkis

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Easy Sweet Potato Oats Tikki are flavored with spices and have the perfect crunch with the addition of oats and panko bread crumbs! These make a delightful snack and are also vegan.

Ingredients 

1x2x3x

• ▢ 2 large sweet potatoes around 625 grams
• ▢ 1 cup old fashioned rolled oats 100 grams
• ▢ 1-2 green chili chopped, adjust to taste
• ▢ 1 teaspoon chopped ginger
• ▢ 3 tablespoons chopped cilantro
• ▢ 1/2 teaspoon coriander powder
• ▢ 1/2 teaspoon cumin powder
• ▢ 1/2 teaspoon garam masala
• ▢ 1/2 teaspoon amchur dried mango powder
• ▢ 1 teaspoon salt or to taste
• ▢ 1 cup panko bread crumbs
• ▢ 4 tablespoons oil for frying the tikki, I used canola oil

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Instructions 

• Lightly grease the sweet potatoes with oil and prick the skin with a fork all over. Roast in a pre-heated oven at 425 F degrees for around 40 minutes.

  The time will vary depending on the size of sweet potatoes, the bigger ones will take more time to cook through while the smaller ones will take less time. You can also boil the potatoes in a pan or by pressure cooking them.
  
• Once the potatoes are cooked (check my inserting a knife through the skin, it should easily go through), take them out of the oven and let them cool down until they are cool enough to handle.

  Then, peel off the skin and transfer the sweet potatoes to a large bowl. Using a potato masher (or use a fork), mash the sweet potatoes well. Make sure there are no large chunks remaining.
  
• Meanwhile using a food processor, pulse 1 cup of rolled oats few times. You don't want it to turn into a powder so just pulse few times, until it breaks down a little. We want some texture here.

  Use gluten-free oats if you want to make these gluten-free.
  
• Now to the bowl of mashed sweet potatoes, add the crushed rolled oats, followed by chopped green chili, chopped ginger, cilantro, coriander powder, cumin powder, garam masala, amchur and salt. Mix everything together.
  
• Then, add in the panko bread crumbs and mix until everything is well combined. 
  
• Now, take a small lemon sized portion from the mixture (around 77 grams). Press between your palms and shape it like a tikki. Shape all the tikkis similarly. I got 9 tikkis from this mixture with each weighing 75 to 77 grams each.
  
• Now, heat 4 tablespoons of oil on medium heat in a cast iron skillet (or any pan you wish to fry them). Place the tikkis into the pan once the oil is hot. 

  Cook on medium heat until the tikkis are golden brown from one side, around 4 minutes. Then flip and cook from the other side, for additional 3 to 4 minutes.
  
• Once the tikkis are nicely golden brown in color, remove them from the pan using a spatula. Serve these Sweet Potato Oats Tikki immediately with chutney or ketchup!
  

Notes

1. If you don't have panko bread crumbs, regular bread crumbs would also work. But panko does make a difference, so if you can get hold of them do use that in the recipe.
2. The tikkis are not spicy, add more chilies chilies for to increase the spice level. You can also add some red chili powder. 
3. Use gluten-free rolled oats and gluten-free panko bread crumbs to make these gluten-free.

Nutrition

Calories: 184kcal, Carbohydrates: 27g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 366mg, Potassium: 300mg, Fiber: 4g, Sugar: 4g, Vitamin A: 10728IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack

Cuisine: Indian

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