Beetroot Tikki | Beetroot Cutlet: Recipe by Heena Jhanglani
This recipe for a healthy and tasty Beetroot Tikki | Beetroot Cutlet has been given by Heena Jhanglani. Easy-to-make and light-on-the-stomach, this tikki makes for a great snack!
Ingredients
- 2 Cups Grated Beetroot
- 1/2 Cup Boiled and Mashed Potato
- 1 tbsp Ghee + More for pan-frying (Vegans please use oil)
- 2-3 Green Chillies
- 1 tsp Grated Ginger
- 1 tsp Chaat Masala
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Shahjeera
- Salt to Taste
Instructions
- Grind the green chillies and ginger to a smooth paste.
- In a kadhai, heat 1 tbsp ghee.
- Add the shahjeera and saute for a few seconds.
- Add the chilli-ginger paste and saute for a few seconds.
- Add the grated beetroot, roasted cumin powder, and some salt.
- Saute till dry.
- Take off the heat and let it cool a bit.
- Add Chaat Masala and mashed potato.
- Mix well.
- Add a bit more salt, if required.
- Divide into 8 portions.
- Roll each portion into a ball.
- Flatten a bit to form a 1" thick cutlet or tikki.
- Over a medium flame, heat a griddle or tava.
- Add 1 tbsp ghee.
- Add a few Beetroot Tikkis at a time.
- Cook till the side touching the pan is crisp.
- Flip the Beetroot Cutlets.
- Once again, pan fry till the side touching the pan is crisp.
- Serve warm with Dahiwali Pudina Chutney.
Notes
If your beetroot tikkis don't hold shape, mash one bread slice, add it to the dough, and mix well.
Stir-fry the beetroot on medium heat, otherwise it will lose the colour.