Beetroot tikki is a crispy, savory patty made from grated beetroot, potatoes, and spices, often served with chutney. It’s a healthy, flavorful snack.
Ingredients
nos Beetroot1- nos Boiled Potatoes1
Grated Paneer100g
Salt
Rice Flour2tbsp
Red Chilly Powder1/2tsp
Desi Ghee
Nutrition (per serving)
Calories
172.8kcal (8.64%)
Protein
10.4g (20.8%)
Carbs
5.2g (1.87%)
Sugars
1.3g (2.5%)
Healthy Fat
3.6g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
How to make Beetroot Tikki
- Step 1
Peel and grate the beetroot and boiled potatoes into a mixing bowl.
- Step 2
Add grated paneer, rice flour, salt, and red chilly powder to the bowl and mix well to form a dough-like consistency.
- Step 3
Divide the mixture into equal portions and shape them into small patties or tikkis.
- Step 4
Heat desi ghee in a pan and fry the tikkis on medium heat until they are crispy and golden brown on both sides.
- Step 5
Serve hot with your favorite chutney or dip.
Nutrition (per serving)
Nutrition (per serving)
Calories
172.8kcal (8.64%)
Protein
10.4g (20.8%)
Carbs
5.2g (1.87%)
Sugars
1.3g (2.5%)
Healthy Fat
3.6g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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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Abhishek Boke
(@kautumbikkitchen)
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