Beetroot Tikki or Beetroot Cutlet; A brilliantly hued twist on a classic Indian snack, beetroot tikkis or cutlets pack health and flavor in every bite. These crispy yet tender delights are made with freshly grated boiled beetroot and potatoes as the vegetable base. The natural earthy sweetness of the beets balances beautifully with nutty potatoes, sweet peas, pungent ginger and aromatic spices like cumin and coriander, and zesty amchoor powder. This wholesome veggie mixture is shaped into round tikkis or cutlets, coated with breadcrumbs, and shallow fried to golden perfection. The vibrant fuchsia color of the beets transforms into an equally stunning bright pink when cooked. With a crispy exterior enclosing a moist and savory interior, the beets impart a rich earthiness, while the spices sing in harmony. The result is a highly nutritious snack that refreshes the eyes before delighting the taste buds with sweet, heat and texture. Beetroot cutlets make for irresistible party bites and also a hearty accompaniment to a cup of chai on a rainy afternoon.
If you want to think beyond samosa and pakora for your next Indian snack or appetizer session, give beetroot tikki a chance. With crispy exteriors enclosing moist veggie fresh interiors, they make for tasty little bites that also happen to be lower in carbs and higher in vitamins and antioxidants than many fried foods. The addition of warming, aromatic Indian spices like cumin, coriander, garam masala, chili and amchoor take these from tasty to tantalizingly good.
Beetroot works beautifully in cutlets because it can be grated down into the mixture, retaining moisture, sweetness, and color. When combined with equally healthy supporting ingredients like potatoes, green peas, ginger, coriander and spice, vibrantly delicious beet tikkis are just a shallow fry away. Topped with zingy mint chutney, they make for irresistible party snacks or accompaniments to a cozy cup of chai on a rainy day. Their eye-catching color guarantees they’ll vanish quicker than most dishes from your table too!
Ingredients
• 1 Large Beetroot
• 2-3 Medium Sized Potatoes
• ½ cup Boiled Green Peas
• 2-3 Green Chilies Finely Chopped
• 1-2 tsp Ginger Grated
• ¼ cup Chopped Coriander Leaves
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 1 tsp Fennel Seeds Powder
• 1 tsp Amchoor Powder
• 2-3 tbsp Cornstarch/Flour or Breadcrumbs of 2-3 Slices
• Salt
• ½ cup Dry Breadcrumbs or Semolina/Suji
• Oil for Shallow Fry or Roasting
Method
1. Boil beetroot and potatoes in enough water or pressure cook for 2-3 whistles until tender. Drain and peel.
2. Grate the boiled and peeled beetroot and potatoes into a mixing bowl.
3. Add the chopped green chilies, grated ginger, coriander leaves and all the dry spices like turmeric powder, red chili powder, cumin powder, garam masala, fennel seeds powder, amchoor powder and salt.
4. Add the cornstarch/flour/breadcrumbs and mix everything well. Make a soft dough that binds together.
5. Take lemon sized portions and make round flatten tikkis/cutlets or use a heart shaped mold to make heart shaped tikkis.
6. Spread some dry breadcrumbs/semolina in a plate/bowl. Coat the tikkis completely in the breadcrumbs/semolina on all sides and keep aside.
7. Heat a griddle and spread 1 tbsp oil. Arrange 3-4 cutlets and shallow fry on both sides until crisp and golden brown. Can also deep fry or air fry.
8. Serve the hot and crisp beetroot tikkis/cutlets with chutney or sauce. Enjoy as a snack or appetizer!
Tips
• Can add shredded vegetables like carrots, cauliflower for variation.
• Adjust spice levels based on preference.
• Chilling the coated tikkis for about an hour helps them hold their shape better while frying.
• Do not over mash the mixture, it should bind well but not be too soft or sticky.
- 1 Large Beetroot
- 2-3 Medium Sized Potatoes
- ½ cup Boiled Green Peas
- 2-3 Green Chilies Finely Chopped
- 1-2 tsp Ginger Grated
- ¼ cup Chopped Coriander Leaves
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Fennel Seeds Powder
- 1 tsp Amchoor Powder
- 2-3 tbsp Corn Starch/Flour or Breadcrumbs of 2-3 Slices
- Salt
- ½ cup Dry Breadcrumbs or Semolina/Suji
- Oil for Shallow Fry or Roasting
- Boil beetroot and potatoes in enough water or pressure cook for 2-3 whistles until tender. Drain and peel.
- Grate the boiled and peeled beetroot and potatoes into a mixing bowl.
- Add the chopped green chilies, grated ginger, coriander leaves and all the dry spices like turmeric powder, red chili powder, cumin powder, garam masala, fennel seeds powder, amchoor powder and salt.
- Add the corn starch/flour/breadcrumbs and mix everything well. Make a soft dough that binds together.
- Take lemon sized portions and make round flatten tikkis/cutlets or use a heart shaped mold to make heart shaped tikkis.
- Spread some dry breadcrumbs/semolina in a plate/bowl. Coat the tikkis completely in the breadcrumbs/semolina on all sides and keep aside.
- Heat a griddle and spread 1 tbsp oil. Arrange 3-4 cutlets and shallow fry on both sides until crisp and golden brown. Can also deep fry or air fry.
- Serve the hot and crisp beetroot tikkis/cutlets with chutney or sauce. Enjoy as a snack or appetizer!
Adjust spice levels based on preference.
Chilling the coated tikkis for about an hour helps them hold their shape better while frying.
Do not over mash the mixture, it should bind well but not be too soft or sticky.
