Kand Tikki

Tarla.Dalal's picture

Feb. 23, 2017

Kand Tikki is a perfect recipe to try when you are bored of potato-based snacks. In a smart twist, this recipe enables you to use kand instead of potatoes to make tikkis, especially in the winter, when this root vegetable is in season and you cant skip a visit to the market without buying some! The nutty taste of peanuts augments the rustic taste of kand, making this tikki all the more delicious. When making this tikki make sure the edges are smooth, otherwise, it might open up while frying. If you use rock salt or fasting salt instead of regular salt, this recipe also becomes fit to have on fasting days. Coriander gives a nice peppy touch to the tikki, but it is optional and can be avoided if you dont want it.


Purple yam 1 1/2 Cup (24 tbs)
Peanuts 2 1/2 Tablespoon
Coriander 2 Tablespoon (optional)
Arrowroot flour 1 1/2 Tablespoon
Ginger paste 1/2 Teaspoon
Green chilli paste 2 Teaspoon
Sugar 2 Teaspoon
Lemon juice 2 1/2 Teaspoon
Salt To Taste
Oil 2 Cup (32 tbs) (use as required)



1. Combine all the ingredients in a deep bowl and mix well.

2. Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2) tikki.

3. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.


4. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 309Calories from Fat 281

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 45 mg1.88%

Total Carbohydrates 6 g2%

Dietary Fiber %


Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet