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Beetroot Tikki
Binjal Pandya

Beetroot Tikki or Beetroot Cutlet

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
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 -12
Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

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 Corn Starch/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 corn starch/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!

Notes

  • 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.