Beetroot Tikki Recipe
Beetroot cutlet recipe is a simple and colourful snack.
Ingredients
For the Tikki mixture:
- 1 cup Beetroot grated
- 1/2 cup Potatoes mashed
- 4 Green chillies chopped
- 1 Onion Finely chopped
- 2 tbsp Coriander Finely chopped
- 1 tsp Dry mango powder
- 1 tsp Cumin powder roasted
- 1 tsp Ginger garlic paste
- Salt as per taste
- 2 tbsp Corn starch
- 2 tbsp Panko powder (flaxseed meal)
Other needed ingredients:
- Oil/ butter for frying
- 2 tbsp Roasted sesame seeds (for coating)
Instructions
- Grate the beetroot. Add a little salt and mix well. Set aside for 5 – 10 mins.
- Squeeze the water from beetroot and transfer the grated beetroot into a mixing bowl.
- Add all the ingredients one by one and mix well. Keep it aside covered for 5 minutes.
- Make small patties by taking a ball of the mixture on to your palm and pressing it to make a patty.
- Roll the outer edges of the patty on a flat surface to make sure the edges aren’t flat.
- Cover the patty with the sesame seeds by placing the patty in a bowl of sesame seeds.
- These patties can be deep-fried in oil or on a griddle using very little ghee or butter.
- Fry them on a griddle by brushing little butter on both sides of the patty.
- Serve them hot with tomato ketchup or chilli sauce.
Notes
* You can make the patties and store them in a zip-lock bag in the freezer and fry them whenever needed.
** The water squeezed from the grated beetroot can be used to mix the dough for beetroot rotis by adding some more grated beetroot. Check my beetroot roti recipe here.
*** You can use some flaxseed meal in the patty mixture instead of the panko.
**** You may roll the patties in panko and fry instead of sesame seeds. I wanted to use sesame seeds for enhanced visual appeal and taste.