Indian Food

Beetroot Tikki

Stuffed Beetroot is an Indian snack, similar to lychees or watermelon seeds, which are extremely popular in Asia. Beetroots are rich in natural nitrates and contain various bioactive compounds, which have been used in traditional medicine to reduce blood pressure, improve immunity, prevent cancer and treat diabetes. When you stuff these watermelons with nuts or vegetables, you are adding delicious flavor, while the nutrients work their magic.

Beetroot is a root vegetable in the same family as turnips, carrots, and parsnips. The red variety of beetroot found in stores is of the same species as the blue variety you might find growing in your garden, but is typically harvested earlier, when the roots are smaller and tend to be sweeter. While beets are perhaps best known for their sweet, earthy flavour and colour, they are also a great source of dietary fibre—an ingredient that, when combined with other nutritious plant foods, can reduce the risk of heart disease and certain cancers.

Although the beetroot tikki is a favourite amongst Indian vegetarians, it appears to be a surprise for many foreign people. This easy to make snack is a good source of vitamins and minerals. It is also a good source of fibre. One can use soaked and roasted whole chana dal for making the tikki or can substitute it with the same quantity of the legume.

Tikki made with beets is a healthy pan-fried dish prepared with beets, rolled oats, and spices. These vegan tikkis are best eaten as a snack or served as an appetizer, thanks to the addition of panko bread crumbs.

Beetroot was not a very popular veggie in my Indian family. I don’t recall my mother cooking it very frequently. Beetroot raita was one of her favorite dishes, and she also used it in salads on occasion. Apart from that, it wasn’t overcooked.

It wasn’t until I started cooking on my own that I began to include it more often in my diet. To be honest, I like roasted beets. My favorite method to eat beets is simply roasted with salt & pepper. However, on days when I want to do something special with them, I go the additional mile and make koftas or these beetroot tikki!

Grated oven-roasted beets are mixed with potatoes, oats, spices, and panko bread crumbs before being formed into tikkis and pan-fried till golden brown. These are an excellent way to include beets into your diet.

These Beetrook Tikki are delicious.

  • create a delicious vegan snack!
  • It may also be used as a patty in burgers and sandwiches.
  • This is a fantastic way to include beets into your diet.
  • both vegan and gluten-free, and can simply be turned gluten-free.
  • The greatest way to enjoy this dish is with a cup of chai!

Ingredients

We utilize potato, rolled oats, and panko bread crumbs to bind the tikkis.

ingredients for beetroot tikki arranged on a board

Beetroot: For this dish, sweet beets work nicely. For this dish, I always roast them in the oven. You may, however, steam them.

Potatoes: I used russet potatoes in this dish, but golden potatoes would also work.

Oats: Rolled oats give these tikkis a lot of texture. They also aid in the dough’s binding. I use old-fashioned rolled oats that I pulse in a food processor until they are slightly broken but not powdered. You may also toast the oats before using them in the recipe if you wish. This is a step that I do not take.

Panko bread crumbs are my preferred bread crumbs. They give these tikkis a lot of crunch. If you can’t locate panko bread crumbs, ordinary bread crumbs would suffice, but I really prefer panko.

Spices & seasoning: these tikkis are flavored with coriander, cumin, garam masala and amchur (dried mango powder) for the tang. The addition of chili, ginger, cilantro and green onions also adds to the flavor.

shaped beetroot tikkis arranged on a baking tray

Step-by-Step Procedure

1- Pre-heat oven to 425 F degrees. Rinse the beets and pat dry them (2 large beets or 2 medium & 1 small). Wrap them in aluminum foil and place on a baking sheet.

2- Roast the beets for 30 to 45 minutes at 425°F. The amount of time it takes to roast the beets is determined on their size. When you’re finished, you should be able to easily put a knife into the beets. The smaller ones take 30 minutes to make, while the larger ones take 45 minutes. Remove them from the aluminum foil and set them aside to cool. Then use a peeler to remove the skin.

Meanwhile, pressure cook a big potato on the stovetop or in the Instant Pot. Peel and crush the skin after it has been cooked.

3- Now shred the beets using a grater (I use the thicker side of the grater). Combine it with the cooked mashed potatoes in a large mixing basin.

4- Pulse 1 cup old fashioned rolled oats a few times in a food processor. You don’t want it to turn into a powder, so pulse it a few times until it starts to break down. We’re looking for some texture in this area. Combine it with the grated beets and potato in a mixing basin.

Add the green chile, ginger, cilantro, and green onion, chopped. Coriander powder, cumin powder, garam masala, and amchur are the spices to use. Add the salt as well.

step by step picture collage of making beetroot tikki

5- Combine all of the ingredients and stir in the panko bread crumbs.

6- Mix everything together one again. The dough has now been completed.

7- To create a circle, take a lemon-sized piece of dough and roll it between your hands. Then, to create a tikki, flatten it. Make all of the tikkis in the same way. From this combination, I was able to make 11 tikkis, each weighing about 75 grams.

8- In a medium-sized pan (I used my cast iron skillet), heat 3 to 4 teaspoons of oil. Place the tikkis in the pan once the oil is heated. Cook for 3 to 4 minutes on one side until golden brown, then turn and cook for 3 to 4 minutes on the other side until golden brown. Serve immediately!

step by step picture collage of making beetroot tikki

Optional Servings

These tikkis may be eaten plain with ketchup or cilantro chutney.

Here are some more ways to enjoy these beetroot tikki:

  • as a burger patty or a sandwich patty
  • Wraps and kathi rolls may be made using it. Spread chutney on a plain paratha, lay tikkis in the center, top with chopped onion and cabbage for crunch, wrap up, and enjoy.
  • Make a chaat out of it by topping it with yogurt, cilantro chutney, sweet tamarind chutney, cumin powder, and chaat masala.
  • Serve as a light lunch or snack on top of lettuce.

Gluten-free version

These tikkis may easily be made gluten-free by substituting these two items in the recipe:

  • Gluten-free rolled oats may be substituted for normal rolled oats.
  • Use gluten-free bread crumbs or leave them out altogether. You may omit the bread crumbs since these tikkis bond very nicely without them. Panko bread crumbs, on the other hand, make them crunchier.

Is it possible to steam beets?

You may steam the beets in a skillet or an instant pot, of course. Roasting is my preferred method since I like the taste of roasted beets (as well as the flavor of any roasted vegetable)!

Option for Air Frying

Yes, these tikkis can be air-fried. Pre-heat the air fryer for 2 minutes at 380 degrees F, then spray the tikkis with oil and air fry for 12 to 13 minutes at 380 degrees F.

I like the flavor of them pan cooked in oil, although air frying is also a viable alternative.

tikkis arranged on a plate with bowls of chutney and ketchup on the side

Storing & Re-heating

Keep the tikkis refrigerated in an airtight container.

The air fryer is the best method to reheat. I typically use the re-heat option on my air fryer, which warms up to 300 degrees Fahrenheit. It’s as good as new after re-heating for 5 to 6 minutes. You can reheat in a pan as well.

Tips & Notes

  • For added texture, I prefer to grate the beets, but you may alternatively mash them.
  • If you wish to freeze them, form them into tikkis, lay them on a baking sheet, and put them in the freezer for 1 hour. Transfer to a freezer-safe container and freeze after they’ve reached rock-solid consistency.
  • My favorite way for cooking the beets is to roast them in the oven, but you can also steam them or pressure cook them in a normal pressure cooker or Instant Pot.
  • You may toast the oats before pulsing them in the food processor if you want to. Toast for a few minutes in a pan over medium heat, until gently browned and fragrant. Then, in the processor, pulse and use.
  • Increase the quantity of green chilies in the recipe for hotter tikkis. Red chili powder may also be added.

Most Commonly Asked Questions

Can I use quick oats with rolled oats?

You can, but they won’t give you the same texture as rolled oats.

Is it possible to omit the bread crumbs?

Yes, as previously said, you may omit the bread crumbs. I prefer to add panko bread crumbs for crunch, but the oats alone provide a wonderful texture to the tikkis.

If you’ve tried this dish, don’t forget to give it a star rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Beetroot Tikki

beetroot tikkis arranged on a plate with bowl of chutney on the side

Manali

Beetroot Tikki are a nutritious vegan appetizer or snack that may be pan fried. They may also be used as a patty in burgers or sandwiches. It’s simple to make gluten-free.

15-minute prep time

1 hour to cook

1 hour 15 minutes total time

Appetizer Course

Indian cuisine

10 tikki servings

calorie count: 122 kcal

  • Pre-heat oven to 425 F degrees. Rinse the beets and pat dry them (2 large beets or 2 medium & 1 small). Wrap them in aluminum foil and place on a baking sheet. Roast the beets at 425 F degrees for 30 to 45 minutes. The time taken to roast the beets will depend on their size. When done, you should be able to insert a knife easily throughout the beetroot. The small ones take around 30 minutes while the bigger one around 45 minutes. Once done, remove from aluminum foil and let them cool. Then peel the skin using a peeler.Also boil a large potato meanwhile either using a stove-top pressure cooker or Instant pot. Once boiled, peel the skin and mash it.

  • Grate the beets using a grater now (I use the thicker side of the grater). Combine it with the cooked mashed potatoes in a large mixing basin.

  • 1 cup old fashioned rolled oats, pulsed a few times in a food processor You don’t want it to turn into a powder, so pulse it a few times until it starts to break down. We’re looking for some texture in this area. Combine it with the grated beets and potato in a mixing basin. Add the green chile, ginger, cilantro, and green onion, chopped. Coriander powder, cumin powder, garam masala, and amchur are the spices to use. Add the salt as well.

  • Combine all of the ingredients in a mixing bowl, then add the panko bread crumbs. Remix until everything is well mixed. The dough has now been completed.

  • Take a piece of dough the size of a lemon and roll it between your hands to form a circle. Then, to create a tikki, flatten it. Make all of the tikkis in the same way. From this combination, I was able to make 11 tikkis, each weighing about 75 grams.

  • In a medium-sized pan (I used my cast iron skillet), heat 3 to 4 teaspoons of oil. Place the tikkis in the pan once the oil is heated. Cook for 3 to 4 minutes on one side until golden brown, then turn and cook for 3 to 4 minutes on the other side until golden brown. Serve immediately!

  • For added texture, I prefer to grate the beets, but you may alternatively mash them.
  • If you wish to freeze them, form them into tikkis, lay them on a baking sheet, and put them in the freezer for 1 hour. Transfer to a freezer-safe container and freeze after they’ve reached rock-solid consistency.
  • My favorite way for cooking the beets is to roast them in the oven, but you can also steam them or pressure cook them in a normal pressure cooker or Instant Pot.
  • You may toast the oats before pulsing them in the food processor if you want to. Toast for a few minutes in a pan over medium heat, until gently browned and fragrant. Then, in the processor, pulse and use.
  • Increase the quantity of green chilies in the recipe for hotter tikkis. Red chili powder may also be added.
  • Use gluten-free oats and gluten-free bread crumbs to make the tikkis gluten-free. You may also leave out the breadcrumbs.

calorie count: 122 kcal 14g carbohydrate 2 g protein 5 g fat 1 gram of saturated fat 1 gram polyunsaturated fat 3 g monounsaturated fat 1 gram of trans fat 372 mg sodium 226 mg potassium 3 g of fiber 4 g sugar 82 IU Vitamin A 4 milligrams of vitamin C 23 milligrams calcium 1 milligram of iron

The Crispy, Baked Beetroot Tikki is the best, easiest and healthiest Indian snack recipe. It is a simple recipe that you can make at home. The recipe is quite simple and easy. All you need to do is bake the beetroot and make the tikki. So, what you need is the best baking tray, beetroot, ghee, salt, black pepper, oil, flour, garnish with mint leaves and so on.. Read more about beetroot peanut tikki and let us know what you think.

Related Tags

This article broadly covered the following related topics:

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  • beetroot tikki baked
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