Sweet Potato & Chickpea Tikki (Chole Patty) for Babies (7 Months+)
- manshu k
- Feb 17
- 4 min read
Updated: Mar 3
Sweet potato and chickpea tikki (chole = chickpeas) is a soft, nutrient-dense Indian baby food recipe that works beautifully for babies who are starting solids and transitioning into baby-led weaning.
These gentle patties combine mashed sweet potato with well-cooked chickpeas and mild spices to create a flavorful, iron-rich finger food that’s easy to adapt across ages.
While this recipe technically meets 6-month readiness guidelines, I recommend offering it from around 7 months onward, once your baby has already tried sweet potato and chickpeas separately. With simple texture adjustments, this recipe grows with your baby from a soft mash to a confident BLW finger food for babies 9–12 months and beyond.
Watch the video on how to prepare this baby-led weaning friendly meal here.
Why Sweet Potato & Chickpeas Are a Great Combo for Babies
When babies begin solids, especially in Indian and Desi households, parents often look for meals that are nutritious, filling, and easy to digest.
Sweet potato and chickpeas work exceptionally well together for this stage.
Chickpeas are a valuable source of plant-based protein, iron, zinc, and fiber, which are important nutrients after 6 months, especially for breastfed babies. Sweet potato balances chickpeas perfectly by adding natural sweetness, moisture, and a soft texture. It also provides vitamin A (beta-carotene), vitamin C, potassium, and complex carbohydrates that support growth and energy needs.
Together, they create a meal that is:
Naturally soft and mashable
Easy to shape into patties for baby-led weaning
Filling without being heavy
Suitable for vegetarian Indian baby food routines
Nutritional Benefits for Babies 6–12 Months
This sweet potato and chickpea patty supports several key aspects of infant nutrition during the starting solids phase:
Iron & protein to support brain and physical development
Healthy carbohydrates for sustained energy
Fiber to gently support digestion when introduced gradually
Naturally flavorful without added sugar or salt
As always, breast milk or formula remains a primary source of nutrition until 9 months, and then from 9-12 months is still considered an important part of a healthy diet. Solid foods like this are meant to complement milk feeds and build self-feeding, self-eating, and gross motor skills, like encouraging the pincer grasp.
Ingredients You’ll Need
½ boiled sweet potato, mashed (pressure-cooked)
¼–½ cup boiled chickpeas (or mashed leftover dal/lentils)
¼–½ cup besan (chickpea flour), adjusted for consistency
¼ cup finely chopped blanched or steamed broccoli (soft enough to squish)
Optional veggies (12 months+): sweet corn, peas, grated carrot
1–2 tbsp finely chopped onion (optional)
½ tsp jeera (cumin seeds)
¼ tsp garlic powder
¼ tsp coriander–cumin powder
½ tbsp haldi (turmeric)
Unsalted butter or olive oil for shallow cooking
No added salt for babies under 12 months.
How to Make Sweet Potato & Chickpea Tikki (Step-by-Step)
Step 1: Prepare the base
Mash the boiled sweet potato and chickpeas until smooth. For younger babies or those early in starting solids, you can blend the mixture for a finer texture. For older babies, a slightly coarse mash is great for texture exposure.
Step 2: Build the mixture
Add besan, chopped broccoli, onions (if using), and all the spices. Mix well until you get a soft, moldable dough. Adjust besan as needed to absorb moisture and help the patties hold together.
Step 3: Shape the patties
Divide the mixture into small portions and gently shape into thick, soft tikkis. Avoid making them thin or crispy — soft, squishable patties are safest for babies and ideal for baby-led weaning.
Step 4: Cook gently
Heat a pan on low to medium heat and add a little unsalted butter or olive oil. Cook the patties slowly, flipping once, until both sides are lightly golden and cooked through. Keep the heat gentle so the inside stays soft.
Step 5: Cool and serve
Let the tikkis cool slightly before serving. Offer on their own or pair with plain yogurt, fruit, rice, or soft roti pieces, depending on your baby’s age.
How to Serve by Age
6–9 Months
Serve as a soft mash or gently broken patty
Chickpeas should be fully mashed
Texture must pass the squish test
Start with small portions (1–2 tablespoons)
9–12 Months
Serve whole, soft tikkis as finger food
Baby can self-feed as part of baby-led weaning
Pair with grains, vegetables, or yogurt for a balanced meal
Always supervise meals and serve foods in age-appropriate sizes.
Flavoring Tips (Baby-Safe)
Flavor exposure is important during infant feeding, but it should be gentle. Mild spices like cumin, coriander, turmeric, and a small pinch of hing (if tolerated) help introduce Indian flavors without overwhelming babies. Avoid chilies, garam masala, and salt in the first year.
Chickpeas, Gas & Digestion: A Common Concern
Many parents worry that chickpeas cause gas. This can happen initially, but it doesn’t mean chickpeas should be avoided. Proper soaking, thorough cooking, small portions, and repeated exposure help babies adapt over time. Sweet potato plays an important role in making chickpeas easier to digest. It's all about small, consistent exposure over days, weeks and months that builds baby's taste preferences. So be consistent even if it doesn't look perfect!
Storage & Meal Prep
Sweet potato and chickpea tikkis freeze extremely well. Batch-cook, freeze in a single layer, and store in an airtight container. Reheat gently on a pan for a quick, nutritious baby or toddler meal — perfect for busy families navigating baby-led weaning.
Sweet potato and chickpea tikki is a great example of how traditional Indian and Desi recipes can be adapted for babies in a safe, thoughtful way. With the right textures and timing, it supports nutrition, self-feeding skills, and positive early food experiences.
Other sweet potato recipes to try:
