Beetroot Tikki are super spicy and delicious beetroot and potato patties that tastes incredibly delicious with ketchup and tea. Try this tikki for your evening snack and you will be amazed at how delicious they are!
Beetroot Tikki
Beetroot Tikki is a healthy and tasty snack made with fresh beets and potatoes along with spices. These are incredibly tasty and full of buckets of health benefits of Beets.
These Tikki are a wonderful way to incorporate beetroot into your diet. If you have fussy eaters at your home like my kids, they won’t even think twice and finish all these tikkis in just a few nminuites.
Ingredients Needed for Beetroot Tikki
- Beetroot: Fresh beetroot cut into small pieces.
- Potato: Medium-sized potatoes to add texture, taste, and flavors to the Tikki.
- Onions: Medium-sized white or red onions and some fresh spring onion greens and whites.
- Spices: Minimal spices like cumin, coriander, garam masala, red chili powder, and salt.
- Oil: To shallow or deep fry the Tikki.
- Bread: To bing the Tikki.
- Semolina: To make the Tikki crispy and delicious. You can skip semolina and coat the Tikki in breadcrumbs as well.
- Coriander leaves: For refreshing flavors.
- Green chili: To add some heat to the Tikki.
How to make Beetroot Tikki
Step 1. Prepare beets and potatoes– Take potatoes and beetroot in a pressure cooker with 1/4 cup water and cook for 2-3 whistles. Cool and mash with a vegetable masher or else grate in the vegetable grater.
Transfer in a bowl and set aside.
Step 2. Saute Onions– Heat 1 tablespoon of oil in a pan, add cumin and mustard seeds. Let the seeds crackle. Add red onion, spring onion white part, and green chilies. Sauté for a minute and then add spices and salt.
Remove from heat and add this onion masala to the mashed potato beet mixture.
Step 3. Make Patties– Add spring onion green, coriander leaves, and bread crumbs in it. Mix well. Check for seasoning and add more salt if required.
Make 6 to 7 small balls from the mixture and shape them into patties. Spread semolina on a plate and roll the patties in it.
Step 4. Fry the Patties-Heat the remaining oil over a nonstick griddle and shallow fry the patties from both sides till crisp. Drain on a paper towel and serve hot with tomato ketchup.
Serving Suggestions
Serve beetroot tikki with tomato ketchup, green mint chutney, tea or with any of your favorite sauce.
Pro Tips
- Make sure to mash the potatoes and beets properly.
- Adjust the spices as per your taste.
- You can skip using semolina and instead coat the tikkis in breabcrumbs as well.
- You can also deep fry this tikkis.
Like Beetroot Tikki, try these recipes…
Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Instant Wheat Dosa and Lucknowi Kebab and the best one’s Millets Vada.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Beetroot Tikki
Equipment
-
Mixing Bowl
-
Slotted Spatula
Ingredients
- 2 medium-sized beetroot washed, peeled, and cut in halves
- 4 potatoes peeled and cut in halves
- 1 spring onion white chopped
- 1 spring onion greens chopped
- 1 red onion chopped
- 2 green chilies chopped
- 1/4 cup coriander leaves chopped
- 3-4 bread slices soaked in water, squeezed, and broken in crumbs
- 2 tablespoon semolina /rava/suzi/breadcrumbs
Spices
- 1 teaspoon red chilly powder
- 2 teaspoon chaat masala
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- salt to taste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 4 tablespoon oil
- water as required
Instructions
-
Take potatoes and beetroot in a pressure cooker with 1/4 cup water and cook for 2-3 whistles.
-
Cool and mash with a vegetable masher or else grate in the vegetable grater.
-
Transfer in a bowl and set aside.
-
Heat 1 tablespoon of oil in a pan, add cumin and mustard seeds. Let the seeds crackle. Add red onion, spring onion white part, and green chilies. Sauté for a minute and then add spices and salt.
-
Remove from heat and add this onion masala to the mashed potato beet mixture.
-
Add spring onion green, coriander leaves, and bread crumbs in it. Mix well. Check for seasoning and add more salt if required.
-
Make 6 to 7 small balls from the mixture and shape them into patties. Spread semolina on a plate and roll the patties in it.
-
Heat the remaining oil over a nonstick griddle and shallow fry the patties from both sides till crisp.
-
Drain on paper towel and serve hot with tomato ketchup.
Notes
- Make sure to mash the potatoes and beets properly.
- Adjust the spices as per your taste.
- You can skip using semolina and instead coat the tikkis in breadcrumbs as well.
- You can also deep fry these tikkis.
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Beetroot Tikki and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and Pinterest.
Best Regards,
Sapana Behl