How to make Anar aur Shakarkand Tikki Chaat - These sweet and sour tikkis are quite healthy and extremely tasty too.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh pomegranate pearls (ताज़े अनार के दाने), Sweet potatoes (शक्करकंद)

Cuisine : Indian

Course : Snacks and Starters

Anar aur Shakarkand Tikki Chaat Recipe Card

Anar aur Shakarkand Tikki Chaat

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Anar aur Shakarkand Tikki Chaat Recipe

  • Fresh pomegranate pearls ½ cup + for garnishing

  • Sweet potatoes steamed, peeled and mashed 2 medium

  • Salt to taste

  • Onion chopped 1 medium

  • Paneer (cottage cheese) grated ¼ cup

  • Fresh coriander leaves chopped ¼ cup + for garnishing

  • Cashewnuts crushed 6-8

  • Red chilli powder 1 teaspoon

  • Dried pomegranate seeds (anardana) roasted and crushed ½ teaspoon

  • Gram flour (besan) roasted 3 tablespoons

  • Ghee for shallow frying

  • Yogurt chilled 1 cup

  • Powdered sugar 2 tablespoons

  • Chaat masala to sprinkle

  • Date and tamarind chutney for drizzling

  • Nylon sev ¼ cup


Step 1

Mix together sweet potatoes, fresh pomegranate pearls and salt in a bowl. Add onion, cottage cheese, ¼ cup coriander leaves, cashewnuts, chilli powder, dried pomegranate seeds, gram flour and salt and mix well.

Step 2

Divide the mixture into 12 equal portions and shape into ½ inch thick tikkis.

Step 3

Heat some ghee in a non-stick pan. Place the tikkis and shallow-fry, turning sides, till golden brown. Drain on absorbent paper.

Step 4

Mix together yogurt and powdered sugar in another bowl.

Step 5

Place three tikkis on individual plates. Pour some sweetened yogurt on top and sprinkle chaat masala. Drizzle some date and tamarind chutney and top with some nylon sev.

Step 6

Serve immediately garnished with coriander leaves and fresh pomegranate pearls.