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Make healthy vrat wali chaat with paneer-stuffed sweet potato tikki, homemade green chutney, sweet amchoor chutney, curd and peanuts.
No Potato Vrat Chaat – Healthy Sweet Potato Tikki Chaat Recipe
Looking for a delicious and chatpata snack to enjoy during Navratri or other fasting days? This No Potato Vrat Chaat is a tasty twist on traditional aloo tikki chaat. Instead of regular potatoes, we use roasted sweet potatoes (shakarkandi) to make soft tikkis filled with a flavourful paneer, carrot and roasted peanut mixture.
The tikkis are cooked on a tawa using very little oil and served with creamy curd, homemade green chutney, sweet-and-tangy amchoor chutney, pomegranate seeds and roasted peanuts. Every bite offers a combination of sweet, tangy, spicy and creamy flavours.
This recipe makes nine stuffed tikkis and is ideal for anyone looking for a different vrat snack. Check that each ingredient is permitted under your personal fasting traditions.
You may also like other rajgira (Amaranth ) Millet recipes– Sugar free amaranth energy bar, Puffed Amaranth Salad, Rajgira Nashta Recipe and Rajgira Almond Cookies
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Why You’ll Love This Shakarkandi Tikki Recipe
- No regular potato: Roasted sweet potato is the main ingredient.
- Stuffed with paneer: The filling includes paneer, carrot and roasted peanuts for extra flavour and texture.
- Pan-cooked: The tikkis are cooked on a tawa with a light coating of oil.
- Homemade chutneys: Dates, raisins and amchoor provide sweetness and tanginess, while fresh coriander and mint make a refreshing green chutney.
- Customisable: Adjust the chilli, chutney consistency and toppings to your preference.
Ingredients You’ll Need For Making Healthy Vrat Wali Tikki chaat
For sweet potato tikkis
Sweet potatoes: They provide the soft base for the tikkis and a naturally sweet flavour. Roast them until tender, then peel and mash while slightly warm. Cool completely before mixing with the flour.
Rajgira atta: Amaranth flour helps bind the mashed sweet potato. Since moisture varies between sweet potatoes, add extra flour gradually until the mixture can hold its shape.
For paneer stuffing
Paneer: This gives the stuffing a soft, creamy texture and contributes protein and calcium.
Carrot: Finely grated carrot adds colour, mild sweetness and beta-carotene.
Roasted peanuts: These add a nutty flavour and a pleasant crunch, along with fats and some protein. Use a coarse powder rather than an overly fine paste.
Coriander, ginger, chilli and spices: These ingredients give the filling freshness and flavour without needing complicated seasonings.
For sweet-and-tangy amchoor chutney
Dates and raisins: These provide natural sweetness and help create a smooth, thick chutney. They also contain naturally occurring sugars, so the chutney is not sugar-free.
Amchoor powder: Dried mango powder contributes the tangy flavour associated with traditional Indian chaat.
Jaggery: A small amount balances the sourness. Adjust the amount according to the sweetness of the dates and raisins.
Spices: Ginger, cumin, black pepper, cinnamon and cardamom add warmth and aroma.
For green chutney
Coriander and mint: These provide the fresh, herbal flavour that balances the sweet chutney and creamy curd.
Lemon juice: Adds freshness and acidity. Ice cubes help keep the chutney cool while blending.
Spices and sendha namak: Add flavour and enhance taste.
For assembling the chaat
- Whisked curd, as needed
- Both prepared chutneys
- Pomegranate seeds
- Roasted peanuts
- Vrat-friendly chaat masala, optional
Curd: Adds creaminess and a cooling contrast to the spices. Use fresh curd and check whether dairy products are permitted during your fast.
Pomegranate and peanuts: They make the chaat colourful and add contrasting textures.
Some other healthy fasting friendly recipe you may like to try- Kuttu ka paratha (NO POTATO), Dry fruits stuffed dates, No refined sugar sabudana kheer, and Coconut peanut barfi with jaggery
How to Make Sweet Potato Tikki Chaat
Step 1: Roast and mash the sweet potatoes
Roast the sweet potatoes until completely tender. Peel them while slightly warm and mash thoroughly. Allow them to cool completely so that the tikki mixture is easier to handle.
Step 2: Make the sweet chutney
Soak the dates and raisins in water for one hour. Blend with a little water until smooth. Transfer to a pan and add amchoor, ginger powder, cumin, black pepper, cinnamon and cardamom.
Cook on low heat for 3–4 minutes, adding water gradually. Mix in jaggery powder and sendha namak. Adjust the consistency and let the chutney cool. once cooled then refrigerate till required.
Step 3: Prepare the green chutney
Blend coriander, mint, ginger, green chilli, cumin, sendha namak, lemon juice and ice cubes until smooth. Transfer to a clean bowl and refrigerate until serving.
Step 4: Prepare the sweet potato tikki mixture
Mix the cooled mashed sweet potatoes with rajgira atta and salt. Add the extra two tablespoons of flour gradually if needed. Divide the mixture into nine equal portions and shape into balls.
Step 5: Make the paneer stuffing
Combine crumbled paneer, grated carrot, roasted peanut powder, coriander, salt, cumin powder, black pepper and ginger-green chilli paste. Divide into nine equal portions.
Step 6: Stuff the tikkis
Flatten each sweet potato ball, place a portion of stuffing in the centre and bring the edges together to seal it completely. Gently flatten into a tikki. Avoid making them too thick.
Step 7: Cook until golden
Heat an iron tawa over low-medium heat and lightly grease with groundnut oil. Place the tikkis on the tawa and cook for 2–3 minutes. Lightly grease the tops, flip carefully and cook on both sides until golden and cooked through. This usually takes around 8–9 minutes in total, depending on thickness and heat.
Step 8: Assemble and serve
Place the hot tikkis on a plate. Top with whisked curd, green chutney, sweet chutney, pomegranate seeds, roasted peanuts and a little permitted chaat masala. Serve immediately for the best texture.
Tips for Perfect Stuffed Sweet Potato Tikkis
- Cool the mashed sweet potato completely before mixing in the flour.
- Add rajgira atta gradually; too much flour can make the tikkis dry.
- Seal the stuffing well to prevent it from escaping during cooking.
- Keep the tikkis moderately thin for even cooking.
- Flip only after a light crust forms to help prevent breaking.
- For crispier tikkis, avoid overcrowding the tawa and serve immediately after assembling.
- Prepare the chutneys ahead of time to make serving quicker.
Serving Suggestions
Serve these no potato tikkis as an evening snack, a festive fasting treat or a light meal. For a more filling plate, serve two or three tikkis with fresh curd and chutneys, adjusting the portion to your appetite and nutritional needs.
For a family chaat platter, arrange the tikkis on a large plate and let everyone add their preferred amount of curd, chutney and peanuts. If serving guests who are fasting, keep the ingredients and chutneys separate so they can choose what is permitted for them.
Kitchen Product I used
Estimated nutritional value per serving
Nutritional Value (Estimated Per Serving — 2 Tikkis with Chutneys and Toppings)
- Energy: 325 kcal
- Protein: 10 g
- Carbohydrates: 38 g
- Fat: 14 g
- Dietary fibre: 6 g
The nutritional values are estimated using a nutrition calculation software and may vary slightly depending on the ingredients, brands, and cooking methods used.
Frequently Asked Questions
1. Can I make vrat wali chaat without regular potatoes?
Yes. This recipe uses roasted sweet potatoes as the base and rajgira atta to help bind the mixture. It does not use regular potatoes.
2. Why are my sweet potato tikkis breaking?
The mixture may be too moist, or the stuffing may not be completely sealed. Cool the mashed sweet potato, add rajgira atta gradually and cook the tikkis until a crust forms before flipping.
3. Can I prepare the tikkis in advance?
Yes. Shape and stuff the tikkis ahead of time, then refrigerate them in a covered container and cook before serving. Keep the chutneys refrigerated separately.
4. Can I make this recipe without paneer?
Yes, but the texture and nutritional value will change. You can experiment with a filling made from ingredients permitted during your fast, such as roasted peanuts and suitable vegetables.
5. Is this sweet potato tikki chaat gluten-free?
Sweet potato and pure rajgira atta are naturally gluten-free. Check packaged spices and other ingredients for cross-contamination if strict gluten avoidance is required.
6. Is this recipe suitable for weight loss?
It can fit into a weight-loss eating plan depending on portion size and overall daily intake. Sweet potato, paneer, peanuts, dates and jaggery all contribute energy, so keep the chutney and topping portions appropriate for your needs.
7. Can I make the tikkis in an air fryer?
You can experiment with an air fryer by lightly brushing the tikkis with oil and cooking until golden, turning halfway. The exact time and temperature will depend on your appliance.
8. Can I use these chutneys for other recipes?
Yes. The sweet amchoor chutney and green chutney can also be served with other fasting snacks, roasted vegetables or suitable homemade tikkis.
Recipe Card
No Potato Vrat Chaat | Sweet Potato Tikki Chaat Recipe
Ingredients
For sweet potato tikkis
- – 500 g sweet potatoes roasted and peeled
- – ¼ cup rajgira atta plus 2 tablespoons extra as needed
- – ½ teaspoon sendha namak
- – 1 tbsp groundnut oil for greasing the tawa
For paneer stuffing
- – 100 g paneer crumbled
- – 1 medium carrot finely grated
- – ¼ cup coarsely ground roasted peanuts
- – 2 tablespoons chopped coriander
- – ½ teaspoon sendha namak
- – ½ teaspoon cumin powder
- – ¼ teaspoon black pepper powder
- – 1 teaspoon ginger-green chilli paste
For sweet-and-tangy amchoor chutney
- – 7 dates
- – 12–15 raisins
- – 2 tablespoons amchoor powder
- – ¼ teaspoon each ginger powder cumin powder, black pepper, cinnamon powder and cardamom powder
- – 1 tablespoon jaggery powder
- – Sendha namak to taste
- – Water approximately 3/4 cup in total
For green chutney
- – ½ cup coriander leaves
- – ¼ cup mint leaves
- – ½-inch piece of ginger
- – 1 green chilli
- – ½ teaspoon cumin
- – Sendha namak to taste
- – Juice of ½ lemon
- – 2–3 ice cubes
For assembling the chaat
- – 1 bowl 200 mlWhisked curd, as needed
- – Both prepared chutneys
- – Pomegranate seeds
- – Roasted peanuts
- – Vrat-friendly chaat masala optional
Instructions
Step 1: Roast and mash the sweet potatoes
- Roast the sweet potatoes until completely tender. Peel them while slightly warm and mash thoroughly. Allow them to cool completely so that the tikki mixture is easier to handle.
Step 2: Make the sweet chutney
- Soak the dates and raisins in water for one hour. Blend with a little water until smooth. Transfer to a pan and add amchoor, ginger powder, cumin, black pepper, cinnamon and cardamom.
- Cook on low heat for 3–4 minutes, adding water gradually. Mix in jaggery powder and sendha namak. Adjust the consistency and let the chutney cool. once cooled then refrigerate till required.
Step 3: Prepare the green chutney
- Blend coriander, mint, ginger, green chilli, cumin, sendha namak, lemon juice and ice cubes until smooth. Transfer to a clean bowl and refrigerate until serving.
Step 4: Prepare the tikki mixture
- Mix the cooled mashed sweet potatoes with rajgira atta and salt. Add the extra two tablespoons of flour gradually if needed. Divide the mixture into nine equal portions and shape into balls.
Step 5: Make the paneer stuffing
- Combine crumbled paneer, grated carrot, roasted peanut powder, coriander, salt, cumin powder, black pepper and ginger-green chilli paste. Divide into nine equal portions.
Step 6: Stuff the tikkis
- Flatten each sweet potato ball, place a portion of stuffing in the centre and bring the edges together to seal it completely. Gently flatten into a tikki. Avoid making them too thick.
Step 7: Cook until golden
- Heat an iron tawa over low-medium heat and lightly grease with groundnut oil. Place the tikkis on the tawa and cook for 2–3 minutes. Lightly grease the tops, flip carefully and cook on both sides until golden and cooked through. This usually takes around 8–9 minutes in total, depending on thickness and heat.
Step 8: Assemble and serve
- Place the hot tikkis on a plate. Top with whisked curd, green chutney, sweet chutney, pomegranate seeds, roasted peanuts and a little permitted chaat masala. Serve immediately for the best texture.
Video
Notes
- Cool the mashed sweet potato completely before mixing in the flour.
- Add rajgira atta gradually; too much flour can make the tikkis dry.
- Seal the stuffing well to prevent it from escaping during cooking.
- Keep the tikkis moderately thin for even cooking.
- Flip only after a light crust forms to help prevent breaking.
- For crispier tikkis, avoid overcrowding the tawa and serve immediately after assembling.
- Prepare the chutneys ahead of time to make serving quicker.
This no-potato vrat chaat combines roasted sweet potato, flavourful paneer stuffing, fresh chutneys and creamy curd in one delicious plate. If you are looking for a different way to enjoy shakarkandi during fasting, give these stuffed tikkis a try.
If you make this recipe, leave a comment and let us know how you liked it!
