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Beetroot Aloo Tikki

Beetroot Aloo Tikki Recipe

Beetroot Aloo Tikki is a tasty Indian snack made from spiced mashed potatoes and grated beetroot. Mix boiled and mashed potatoes with grated beetroot, green chilies, and spices, shape into patties, and pan-fry until crispy. Serve hot with green chutney or yogurt for a delicious appetizer!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 12 Tikkis
Calories 90 kcal

Ingredients
  

Ingredients

  • 1 Cup Beetroot boiled and mashed (about 2medium beetroots)
  • 2 Potatoes medium, boiled and mashed
  • 1-2 Green chilies finely chopped (adjust totaste)
  • 1 teaspoon Ginger grated
  • 2 tablespoon Coriander leaves chopped
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Garam masala
  • ½ teaspoon Chili powder (optional)
  • Salt to taste
  • ½ Cup Breadcrumbs
  • Oil for frying

Instructions
 

1. Prepare Ingredients

  • First, peel and chop the beetroots and potatoes into chunks.
  • Next, boil them in separate pots until they are tender, which takes about 10-15 minutes.
  • After boiling, drain the water and let them cool.

2. Mash the Vegetables

  • Once they are cool, peel the potatoes and mash both the potatoes and beetroots until smooth. Make sure there are no lumps.

3. Prepare the Mixture

  • Then, in a large bowl, combine the mashed vegetables.
  • Mix in chopped green chilies, grated ginger, chopped coriander leaves, cumin seeds, garam masala, and chili powder if you want. Don't forget to add salt to taste! Stir everything well until it's easy to shape. If it feels too soft, add a little breadcrumbs to help it stick together.

4. Shape the Tikkis

  • Now, take a small amount of the mixture and shape it into a round or oval patty with your hands.
  • Flatten it slightly to make a tikki. If the mixture is hard to handle, you can refrigerate the patties for 15-20 minutes to make them firmer.

5. Coat and Fry

  • Next, put breadcrumbs in a shallow dish. Gently coat each patty with breadcrumbs, pressing lightly to make sure they stick.
  • Heat some oil in a frying pan over medium heat, making sure there's enough to cover the bottom of the pan.
  • Fry the tikkis in batches for about 2-3 minutes on each side until they are golden brown and crispy. Flip them carefully using a spatula.

6. Serve

  • After frying, place the tikkis on paper towels to soak up extra oil.
  • Finally, serve the hot tikkis with green chutney, tamarind sauce, or your favorite dip. They are also great as a filling for burgers or wraps!

Notes

Variations of Beetroot Aloo Tikki

    • Baked Beetroot Aloo Tikki: For a healthier twist, try baking the tikkis in the oven instead of frying them. Just brush with olive oil for a crispy texture without the extra calories!
    • Stuffed Tikkis: Get creative by adding a fun filling, like cheese, paneer, or spiced lentils. You could even surprise everyone with pomegranate seeds inside for a sweet burst!
    • Vegan Version: Looking for a plant-based option? Use flaxseed meal or chickpea flour instead of egg for a completely vegan version of the tikki.
    • Gluten-Free Option: For those avoiding gluten, switch to gluten-free breadcrumbs or rice flour for a tasty, safe alternative!

Tips for Perfect Beetroot Aloo Tikki

1. Consistency of the Mixture: First, make sure the mixture isn't too wet or dry. If it feels too sticky, add more breadcrumbs or cornflour to adjust the consistency and make it easier to shape.
2. Preventing Cracks While Frying: To avoid cracks, try refrigerating the tikkis for about 30 minutes before frying. This helps them firm up and stay intact when frying.
3. Achieving the Right Crispiness: To get that perfect crispy texture, fry the tikkis on medium heat. This allows the outside to turn golden-brown while keeping the inside soft and flavorful.

Nutrition

Nutrition Facts
Beetroot Aloo Tikki Recipe
Amount per Serving
Calories
90
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
100
mg
4
%
Potassium
 
200
mg
6
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
200
IU
4
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.1
mg
6
%
Vitamin B3
 
1
mg
5
%
Vitamin B5
 
0.2
mg
2
%
Vitamin B6
 
0.1
mg
5
%
Vitamin C
 
6
mg
7
%
Vitamin E
 
0.5
mg
3
%
Vitamin K
 
5
µg
5
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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