Farali cutlet recipe | sweet potato cutlet | sweet potato tikki

Sweet potato cutlet

Farali cutlet or sweet potato tikki is tasty and made with boiled sweet potatoes and regular spices. It is shaped into tikki (patty) and shallow fried in the pan. Crispy from outside and soft from inside, this mildly spiced cutlet with farali chutney will surely satisfy your cravings during vrat (Hindu fast) like mahashivratri, Navratri, Ekadashi, and any other upvas. It is a quick recipe and loved by all kinds of age groups. Do try this!

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Sweet potato cutlet

Recipe card for farali cutlet

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Farali, Snacks
Cuisine Indian
Servings 4 servings


For cutlet

  • 500 gram or 3 medium-size sweet potatoes
  • 2 tsp chopped green chili
  • 1 tsp amchur powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1.5 tsp fennel seeds powder
  • 1 tsp chat masala
  • Sendha salt to taste
  • 2 tbsp crushed peanuts
  • 2 tsp lemon juice
  • 2 tbsp coriander leaves
  • 3 tbsp arrowroot powder
  • Oil for frying

For farali chutney

  • ¾ cup coriander leaves
  • 2 green chilli
  • 2 tbsp grated coconut
  • 1 tsp lime juice
  • ½ tsp sugar
  • Salt to taste
  • Water as required

For cutlet chaat

  • ¼ cup Yogurt
  • Green chutney
  • Pomegranate seeds


making farali cutlet

  • Heat water into steamer, add sweet potato in it. cover the lid and steam it on medium heat for 15-20 minutes.
  • When sweet potato is cooled properly, then remove its skin and mash it really well using a masher.
  • Then add green chili paste, amchur powder, cumin powder, red chili powder, fennels seeds powder, chaat masala, sendha namak, crushed peanuts, lemon juice, and some coriander leaves. Mix well.
  • Add arrowroot powder and make a dough ball. The quantity of the flour depends on the sweet potato type and how much moisture is present in it. Only add enough flour so that you are able to form the tikkis.
  • Grease your hands with oil or ghee. and start shaping the tikkis.
  • Shape all the tikkis.
  • Heat oil in a pan on medium heat. Once hot place the tikkis and fry
  • Once get light brown from the bottom side then flip it and cook another side as well. Remove it on tissue paper.
  • Serve farali cutlet with chutney.

Making farali chutney

  • In a grinding jar, add coriander leaves, green chili, grated coconut, salt, sugar, and lemon juice. Grind into smooth paste
  • Remove it to the bowl and serve with sabudana vada.

Making chaat.

  • Place a tikki on center of the plate.
  • Spread curd and chutney on it.
  • Garnish with pomegranate seeds and serve.


  • Boil sweet potato into steamer.
  • Cooldown sweet potato completely.
  • Peanut gives a nutty taste and absorbs water from the cutlet mixture.
  • Arrowroot powder helps to bind the cutlet mixture.
  • Fry cutlet on medium flame.


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