Beetroot Tikki

I love the color drama that Beetroots have. Not only are they fun to work with but are healthy for you as well and am always looking for ways to incorporate them into our everyday meals. These Beetroot Tikkis are always a hit in our homes. One of my friend Wendy is on diet and i want her to eat healthy and enjoy these lovely bites of health. Without any doubt i know this recipe would go on roll for sure !

I hope my efforts for you would really work ! Wendy here you go. Happy Cooking ! 🙂

INGREDIENTS:

    • 2 Medium – Beetroot
    • 2 Medium – Potato
    • 1 Large – Onion (optional)
    • 4 – Green Chilies
    • 1/2 tsp – Turmeric Powder
    • 1 tsp – Red Chili Powder
    • 1 tsp – Roasted Cumin powder
    • 1 tsp – Dry Mango/Amchur Powder
    • 1/2 tsp – Rock Salt/Kala Namak
    • 2 tbsp – Chopped Coriander Leaves
    • 1/2 Cup – Bread Crumbs
    • 2 to 3 tbsp – Oil

For Coating

  1. 1 tbsp – Maida or Corn flour
  2. 2 to 3 tbsp – Water
  3. 4 to 5 tbsp – Bread Crumbs ( just to bind up)

     METHOD:

      1. Wash, cut into half and pressure cook potatoes for 3 whistles or cook in open pan until soft. Meanwhile peel, wash and grate beetroot, finely chop onion, green chilies, coriander leaves. Once pressure released peel and mash potatoes.
      2. In a large bowl take grated beetroot, mashed potato, onion, green chilies, coriander leaves, red chili powder, turmeric powder, cumin powder, amchur powder, black salt and table salt mix well to combine. Add bread crumbs and mix well.
      1. Divide dough into equal portions (comes around 9 to 10 pieces) and roll between both hands to form in log shape, slightly press to flatten. You can also shape in normal round tikki shape or use cookie cutter to cut in heart shape, whatever that you like. Repeat same for rest (you can keep tikki covered in refrigerator for 30 mins to an hour to firm them).
      1. In a small plate or bowl mix maida or corn flour with 2 to 3 tbsp of water without any lumps and not very thick, in another small plate take bread crumbs. Dip tikkis in maida mix to coat all sides then coat with bread crumbs well, repeat same for rest.
      2. Heat a pan or tawa add 1 tbsp oil, place 4-5 pieces of tikkis and cook in slow to medium heat until it becomes light brown, turn to other side and cook again until light brown, if needed drizzle some oil, repeat same for rest of pieces.

    Serve hot or warm with sauce.                                                                                                       beetroot_chop_7.jpg

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34 thoughts on “Beetroot Tikki

    1. Laura thank you for appreciating. May be you are not aware about the fact there are varities of Indian cuisine with the use of beets throughout India. We make sweet dishes with beets too. I will definitely post it and you try it out. 😊 You will love it.

      Liked by 1 person

  1. What a magnificent recipe and food photography! Thank you for Becoming a Follower of my Blog Shreya! It means a lot to me and what’s more it has led me to YOUR fabulous blog which I am so excited to explore because I so ENJOY Indian food and culture! Light and Love, Shona

    Liked by 1 person

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