Beetroot tikki is a crispy, savory patty made from grated beetroot, potatoes, and spices, often served with chutney. It’s a healthy, flavorful snack.
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Peel and grate the beetroot and boiled potatoes into a mixing bowl.
Add grated paneer, rice flour, salt, and red chilly powder to the bowl and mix well to form a dough-like consistency.
Divide the mixture into equal portions and shape them into small patties or tikkis.
Heat desi ghee in a pan and fry the tikkis on medium heat until they are crispy and golden brown on both sides.
Serve hot with your favorite chutney or dip.
Ensure the mixture is not too wet; add more rice flour if needed to bind the tikkis properly.
Use a non-stick pan to prevent the tikkis from sticking while frying.
You can add finely chopped green chilies or coriander leaves for extra flavor.
Can I use oil instead of desi ghee?
Yes, you can use oil instead of desi ghee for frying, but desi ghee adds a richer flavor.
Can I bake the tikkis instead of frying?
Yes, you can bake them at 375°F (190°C) for about 20 minutes, flipping halfway through.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter flavor.
How do I store leftover tikkis?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and store it in the refrigerator for up to a day before shaping and frying the tikkis.
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