Beet Root Tikki Recipe

Beet Root Tikki Recipe




5 min


5 min


Large Boiled Potato 1
Grated Beet Root 1/2
Green Peas 2 Tablespoon
Coriander Garlic Chilli Paste 1 Teaspoon
Chaat Masala 1 Tablespoon
Roasted Coriander Cumin Powder 1 Teaspoon
Salt As Per Taste
Oil Or Ghee 2-3 Tablespoon
Corn Starch 1 Tablespoon
Bread Crumbs 3 Tablespoon Plus For Coating Tikkies
Beet Root Tikkies

Beet Root Tikkies

How To Make Beet Root Tikki:

  • We require 1 boiled potato and 1/2 beetroot.
  • Remove skin of both beet root and boiled potato.
  • Wash and grate beet root and keep aside.
  • Mash potato and add grated beet root in it.
  • Put 2 tablespoon green peas.
  • Now add 1 teaspoon coriander garlic chilli paste.
  • Put salt as per your taste.
  • Put 1 tablespoon chaat masala and mix everything.
  • Put 3-4 tablespoon bread crumbs and 1 tablespoon roasted coriander cumin powder. You can add roasted cumin powder if you don’t have roasted coriander cumin powder.
  • Mix everything and shape 2 large tikkies.
  • Now in a bowl take 1 tablespoon corn starch in some water and mix for coating of tikkies.
  • Take bread crumbs in another plate for coating (binding) of beet root tikkies.
  • Now heat 2 tablespoon oil or ghee on tava on low flame.
  • Quickly take the tikkies one by one and put in the corn starch sauce.
  • Let the sauce coat on both the sides.
    Remove the tikkies and put on bread crumbs. Let the bread crumbs coat on both the sides.
  • Again repeat the process, put tikkies in corn starch and then coat it again with bread crumbs. This process is called double binding.
  • Place the tikkies on hot tava one by one.
  • Flip the tikkies on other sides once it turns crispier.
  • Switch of the flame once tikkies get good color and turns crispier from both the sides.
  • Serve beet root tikkies hot with garlic chutney or coriander mint chutney or dhaniya tamatar chutney or tomato sauce.


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