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17 MINS delivery
Beetroot Tikki
Serves 4
60 mins
122 Kcal
Beetroot tikki - grated beetroot, mashed potatoes, and a given mix of spices comprise this tasty and nutritious snack. The colour, as one can expect from beetroot, bright red but crispy on the outside and soft on the inside, is the essence of this popular Indian dish. The Beetroot Tikki recipe follows directly in such a way that it is easy and forms a healthy alternative to traditional deep-fried snacks. Boiled and mashed potatoes are mixed with grated beetroot, finely chopped onions, green chillies, ginger, and various spices like cumin, coriander powder, and garam masala to make Beetroot Tikki. These tikkis are shaped into small patties and shallow fried or baked in the oven until golden brown and crispy. The result is a crunch of flavoured, coloured, and textured goodness. Beet tikki is highly nourishing and very tasty. Beetroot is very replete with fibre, vitamins, and antioxidants. It is believed to enhance digestion, strengthen immunity, and improve heart health. Potatoes are added along with it to make it more filling, and the spices dynamically add flavour. The dish is usually complemented with green or tamarind chutney, making it palatable. The Beetroot Tikki is a versatile dish that can be served as a snack, a start dish, or even a light meal. Such preparation and healthful ingredients make it a good option for all.
Ingredients required for Beetroot Tikki
- 2 beets
- 1 potato
- 1 cup rolled oats
- 1 green chilli
- 1.5-2 tsp chopped ginger
- 1/3 cup cilantro chopped
- 1/4 cup green onion chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 3/4 tsp garam masala
- 3/4 tsp amchur
- 1/2 cup bread crumbs
- 1.25 tsp salt
- 3-4 tbsp oil
Cooking steps for Beetroot Tikki
- 1Beetroot Tikki is a vibrant, healthy snack that's as flavorful as it is visually stunning.
- 2Begin by peeling and grating 2 large beets (approximately 450 grams) into a large mixing bowl.
- 3Boil 1 large russet potato (about 365 grams) until soft, then peel and mash it.
- 4Add the mashed potato to the grated beets to form the base of your tikki mixture.
- 5Stir in 1 cup of rolled oats to give structure and bind the ingredients.
- 6To add a burst of flavor, mix in 1 finely chopped green chili, 1.5 teaspoons grated ginger, ⅓ cup chopped cilantro, and ¼ cup chopped green onion.
- 7Season with 1 teaspoon coriander powder, 1 teaspoon cumin powder, ¾ teaspoon garam masala, and ¾ teaspoon amchur (dried mango powder) for a perfect balance of spice and tang.
- 8Add 1.25 teaspoons salt (or to taste) and 1/2 cup breadcrumbs for additional binding and a crispy exterior.
- 9For an extra flavor twist, mix in a pinch of chaat masala or a tablespoon of grated Parmesan cheese.
- 10Shape the mixture into small, round or oval patties.
- 11Chill the tikkis in the fridge for 15–20 minutes to firm them up, making them easier to fry.
- 12Heat 3–4 tablespoons oil in a skillet over medium heat.
- 13Fry the tikkis in batches, cooking each side for 3–4 minutes until golden brown and crispy.
- 14Avoid overcrowding the pan to ensure even cooking.
- 15Serve hot with mint chutney, yogurt, or a dollop of ketchup for a satisfying snack or appetizer.
- 16You can also garnish with fresh cilantro or sprinkle sesame seeds on top for a nutty crunch.
- 17The earthy sweetness of beetroot, the creaminess of potato, and the warmth of the spices make the recipe of Beetroot Tikki a standout dish for any occasion.
- 18These crispy-on-the-outside, soft-on-the-inside delights are a healthier twist on traditional tikkis and a guaranteed crowd-pleaser.