Beetroot Tikki | Beetroot Cutlet (with step by step photos)

“Beetroot Tikki” or “Beetroot Cutlets” are amazing way to have beetroot in your diet . I am personally not a fan of beetroot but when I tried this beetroot recipe, i fell in love with it. Also, it is far more yummy and nutritious for kids too. It is like a healthy treat for kids as well as adults. Bake in oven or shallow fry to cut down the calories coming from deep frying. But I cooked this for a party so deep fried it and they tasted great.

Serves: 6-7 tikkis/cutlets

Preparation time: 10 min.

Cooking time: 20-30 mins.

Ingredients:

1 tablespoon oil

1 teaspoon Cumin seeds

2 green chillies (finely chopped)

1 cup Beetroot (peeled and grated)

1 teaspoon Coriander powder

1 tsp red chilli powder

1 roasted cumin powder

½ teaspoon Garam masala powder

1 large potato (boiled and grated)

½ teaspoon chaat masala

1 teaspoon lemon juice (juice of half a lemon)

Salt to taste

Oil for frying

Directions:

1. In a pan, heat oil and add in cumin seeds. As they splutter, add in green chillies.
2. Now, add in grated beetroot and saute for 3-4 minutes.
3. Add in coriander powder, red chilli powder, cumin powder , salt and garam masala powder.
4. Once all the moisture evaporates from the beetroot, switch off the flame and allow to cool.
5. In a mixing bowl, grate the boiled potatoes and add beetroot mixture and chaat masala. Mix well to combine.
6. Make small 2 inch discs from the mixture. Keep aside.
7. In a frying pan, heat oil for deep frying. Once hot, fry all the cutlets in batches.
8. Drain on kitchen towel and serve hot with tomato ketchup or mint chutney.

Step By Step:

In a pan, heat oil and add in cumin seeds. As they splutter, add in green chillies.

Now, add in grated beetroot and saute for 3-4 minutes.

Add in coriander powder, red chilli powder, cumin powder , salt and garam masala powder.

Once all the moisture evaporates from the beetroot, switch off the flame and allow to cool.

In a mixing bowl, grate the boiled potatoes and add beetroot mixture and chaat masala. Mix well to combine.

Make small 2 inch discs from the mixture. Keep aside.

In a frying pan, heat oil for deep frying. Once hot, fry all the cutlets in batches.

Drain on kitchen towel and serve hot with tomato ketchup or mint chutney.

Tips:

• You can prepare the mixture ahead of time and fry later as with all tikki or cutlet recipe. Make it a night before if you have to pack for kids lunch box or for a party.