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Broccoli sweet potato tikki
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Broccoli sweet potato tikki

Broccoli sweet potato tikki or patties with simple and minimum ingredients. Healthy tea time snack for kids and others at home.
Prep Time15 mins
Cook Time25 mins
Course: Snack
Cuisine: Indian
Servings: 12


  • Sweet potato - 1
  • Broccoli - 1 cup cut into florets
  • Grated cheese - 3 tablespoon
  • Bread crumbs - ¼ cup
  • Chaat masala - ¾ teaspoon
  • Turmeric - ¼ teaspoon
  • Roasted cumin powder - ½ teaspoon
  • Black pepper - ¾ teaspoon crushed
  • Salt - As needed
  • Oil - As needed


  • Place sweet potato in a container (I didn't add water in the container, but added in the cooker as usual). Pressure cook for 3 -4 whistles.
  • Meanwhile, boil water and add broccoli florets, cook for 2 mins. Drain water completely. (You can steam cook too couple of mins)
  • Grind in a blender coarsely. Just for few seconds, do not make into a paste. Squeeze the excess water from the ground broccoli.
  • Take one peeled sweet potato in a mixing bowl. Mash well without any lumps. (Approx. 1 cup mashed sweet potato)
  • Add ground broccoli, grated cheese, bread crumbs, turmeric, chaat masala, cumin powder, black pepper and salt. Mix to a dough.
  • Divide into equal portions and make equal sized balls out of it. Flatten to a tikki/ patty.
  • Heat a pan with few drops of oil and place the tikkies over it. Cook over medium flame both sides until golden layer forms.


  • Make sure no water is retained in sweet potato or broccoli.
  • You can add more spices of your choice like red chilli powder or garam masala.
  • The tikki is soft when it is hot, gets firmer once you take out of the pan.
  • Do not add cheese more than mentioned.
  • I used mozzarella. Processed grated cheddar works too.
  • Never cook the tikki in high heat. Medium heat always for best results.