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

1
Beetroot Tikki is a vibrant, healthy snack that's as flavorful as it is visually stunning.
2
Begin by peeling and grating 2 large beets (approximately 450 grams) into a large mixing bowl.
3
Boil 1 large russet potato (about 365 grams) until soft, then peel and mash it.
4
Add the mashed potato to the grated beets to form the base of your tikki mixture.
5
Stir in 1 cup of rolled oats to give structure and bind the ingredients.
6
To 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.
7
Season 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.
8
Add 1.25 teaspoons salt (or to taste) and 1/2 cup breadcrumbs for additional binding and a crispy exterior.
9
For an extra flavor twist, mix in a pinch of chaat masala or a tablespoon of grated Parmesan cheese.
10
Shape the mixture into small, round or oval patties.
11
Chill the tikkis in the fridge for 15–20 minutes to firm them up, making them easier to fry.
12
Heat 3–4 tablespoons oil in a skillet over medium heat.
13
Fry the tikkis in batches, cooking each side for 3–4 minutes until golden brown and crispy.
14
Avoid overcrowding the pan to ensure even cooking.
15
Serve hot with mint chutney, yogurt, or a dollop of ketchup for a satisfying snack or appetizer.
16
You can also garnish with fresh cilantro or sprinkle sesame seeds on top for a nutty crunch.
17
The 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.
18
These crispy-on-the-outside, soft-on-the-inside delights are a healthier twist on traditional tikkis and a guaranteed crowd-pleaser.

Shop Ingredients

Cumin Powder (1 Tsp)

165

Cilantro Chopped (1/3 cup)

Green Chilli (1)

Potato (1)

Green Onion Chopped (1/4 cup)

Amchur (3/4 Tsp)

Salt (1.25 Tsp)

106

105

107

Chopped Ginger (1.5-2 Tsp)

Rolled Oats (1 cup)

245

250

299

230

156

319

300

392

256

Beets (2)

Garam Masala (3/4 Tsp)

100

109

100

Oil (3-4 Tbsp)

171

147

148

167

151

150

733

150

188

327

Coriander Powder (1 Tsp)

FAQs

Can I bake the Beetroot Tikki instead of frying?

But you can bake Beetroot Tikkis as an option if you want a healthier recipe. To bake, preheat the oven to 400 F (200 C). Place the shaped tikkis on a parchment paper-lined baking sheet and brush them lightly with oil. Bake them for about 20-25 minutes, flipping them in the middle so both sides are golden and crispy. Baked tikkis don't try to come out with the crunch of fried ones; however, they will taste great.

Can I prepare Beetroot Tikki without using potatoes?

Yes, you can prepare Beetroot Tikki without potatoes; however, they help bind the mixture and give the tikkis a softness. If you do not use potatoes, you can use besan as chickpea flour or rice flour to bind the mixture. You can add finely grated carrots or peas to the mix in case you want them.

How do I make Beetroot Tikki more spicy or less spicy?

You can change the number of chillies or spices used in the recipe to get your desired spice level with Beetroot Tikki. Adding more green chillies, red chilli powder, garam masala, or crushed black pepper can make it more spicy. Conversely, you can follow a low spicy version by reducing the number of chilli and spices or even just omitting the addition of green chillies altogether. The flavour of the beets would still come through, and the seasoning to taste can be added.