Beetroot Tikki (Cutlet/Patties) is a delicious and healthy snack made with beets, potatoes, roasted peanuts, and spices. Perfect as an appetizer, tea-time snack, or burger patty, it's great for all ages and ideal for parties and get-togethers.
We love beetroots at home and regularly make beetroot pulao, beetroot kurma, beetroot chickpea stir fry, and beetroot raita. Today, I am sharing a healthy cutlet recipe with beetroot, boiled potatoes, and Indian spices made in an air fryer with very little oil.
In this beetroot cutlet recipe, I have not boiled the beetroot, and it's not necessary. I have used breadcrumbs for binding, but you can also make cutlets by dipping them in the cornflour slurry and coating them with dry breadcrumbs before air frying / deep frying, or shallow frying. You can also coat it with semolina (rava). The coating of semolina gives this tikki a crunchy texture and taste.
Air fryers are great for cutting down on extra fat and calories. Traditionally, these tikki/cutlets are made by deep-frying or shallow-frying. You may also like my air fryer sabudana vada, aloo tikki, and vegetable rice cutlet.
How to Make Beetroot Tikki (Beetroot Cutlet)
In a pressure cooker, boil 2 medium potatoes with some salt and water for 3-4 whistles on medium flame. Once done, grate or mash the potatoes.
Peel and grate 1 large beetroot and squeeze out the excess juice. Note: I have not boiled the beets here.
Take a mixing bowl and add the following ingredients:
- 1 cup of boiled and mashed potatoes
- 1.25 cups of grated beetroot
- ¼ cup roasted peanuts, crushed
- 3 tablespoons bread crumbs (or corn flour, or rice flour or sooji(rava)
- 1 teaspoon ginger, grated
- 2 green chilies, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- ½ teaspoon garam masala
- 1 teaspoon chaat masala powder
- ½ teaspoon amchur powder (or 1 teaspoon lime juice)
- salt to taste
Mix well.
Note: Instead of breadcrumbs, you can also add cornflour or rice flour, or rava (sooji) as a binding agent. Add more bread crumbs if the mixture is moist. (DO NOT ADD WATER).
Grease your palms with a little oil to prevent sticking. Take a small lemon-sized portion of the mixture, flatten it between your palms, and shape it into round cutlets/tikkis. Repeat the process for the remaining mixture.
Preheat your air fryer to 375°F (190°C).
Then, place a sheet of parchment in the air fryer basket/tray. Now, place the cutlets into a single layer and brush some oil on top of them.
Air fry at 375°F (190°C) for 12-15 minutes or until the tikkis start browning and turn crispy. Flip the tikkis, halfway through and spray some oil on the top. Serve hot with ketchup or green chutney.
Don't have an Airfryer?
You can deep fry or shallow fry these tikkis. Alternatively, bake them at 395°F (200°C) for 20-25 minutes in a preheated oven.
Serving Suggestions
1. You can serve these beetroot tikki with tomato ketchup along with masala chai.
2. You can also use it as a filling for a burger patty with lettuce, tomato, cheese, and sriracha mayo.
3. You can also roll it inside a paratha or tortilla, along with veggies, and sauce, and make it a wrap or frankie.
4. You can also top it with whisked yogurt, sweet tamarind chutney, green chutney, onions, sev, and chaat masala, similar to my aloo tikki chaat.
Expert Tips
- You can grate the potatoes instead of mashing them to avoid getting lumps while making tikis.
- Make sure to squeeze out the juice from the shredded beetroot; otherwise, you'll need extra bread crumbs to absorb the moisture. Use the beetroot juice for curries or to make beetroot paratha.
- If the tikkis don’t hold their shape, add more bread crumbs, cornflour, rice flour, or rava (sooji) for better binding.
- This cutlet has a mild taste, so be sure to add extra spices for a flavorful kick.
- You can use these tikkis for veggie burgers or as a base for tikki chaat.
Variations
- You can also add shredded paneer, boiled sweet potatoes, shredded carrot, green peas, to make it healthier.
- You can also replace roasted peanuts with any nuts of your choice, but I recommend keeping them in for a nice crunch that enhances the texture of the cutlets.
- Instead of bread crumbs, you can also add cornflour, rice flour, or fine rava (sooji).
Also, check my Kids Lunch Box Recipes Posts
Lauki Paratha + Tomato Ketchup + Beetroot Tikki
If you like this recipe, then check out more Indian Snacks Recipes
Beetroot Tikki | Beetroot Cutlet - Air Fryer
Ingredients
- 1 large beetroot grated, (about 1.25 cup)
- 2 medium boiled and grated potato (about 1 cup)
- ¼ cup roasted peanuts crushed
- 3 tablespoons bread crumbs (or corn flour or rice flour or fine sooji)
- 1 teaspoon ginger grated
- 2 green chilies finely chopped
- 2 tablespoons coriander leaves finely chopped
- ½ teaspoon garam masala
- 1 teaspoon chaat masala powder
- ½ teaspoon amchur powder (or 1 teaspoon lime juice)
- salt to taste
Instructions
Air Fryer Method:
- In a pressure cooker, boil potatoes with some salt and water for 3-4 whistles on medium flame. Once done, grate or mash the potatoes.
- Peel and grate beetroot and squeeze out the excess juice. Note: I have not boiled the beets here.
- Take a mixing bowl. Combine all the ingredients and mix well.Note: Instead of breadcrumbs you can also add corn flour or rice flour or rava(sooji) as binding agent. Add more bread crumbs if mixture is moist.(DO NOT ADD WATER).
- Preheat your air fryer to 375°F (190°C).
- Then, place a sheet of parchment in the air fryer basket/tray. Now, place the cutlets into a single layer and brush some oil on top of them.
- Air fry at 375°F (190°C) for 12-15 minutes or until the tikkis start browning and turn crispy. Flip the tikkis, halfway through and spray some oil on the top. Serve hot with ketchup or green chutney.
Oven Method
- You can deep fry or shallow fry these tikkis. Alternatively, bake them at 395°F (200°C) for 20-25 minutes in a preheated oven.
Notes
- You can grate the potatoes instead of mashing them to avoid getting lumps while making tikki's.
- Make sure to squeeze off the juice from the beetroot else you will end up adding more bread crumbs to absorb moisture. You can use the beetroot juice for any curry or make chapati dough.
- If the tikkis do not hold shape add more bread crumbs or cornflour or rice flour or rava (sooji).
- This cutlet will taste bland, so make sure to add more spices.
- You can also add shredded paneer, carrot, boiled peas or, green beans to make it more healthy.
- Instead of bread crumbs, you can also add cornflour or rice flour, or rava (sooji).
- You can also replace roasted peanuts with any nuts of your choice. But skip it, gives a nice crunch to the cutlets.
- You can use these tikki's for making veggie burgers or tikki chaat.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Jan
Oh my goodness these were so yummy it's opened my eyes to veggie food so tasty .. Indian food is my fav I think I will be living on these I served with natural yoghurt and chutney mmmm wow.xxxxx
Sivalingam Naidoo
I tried this recipe and these burgers turned out really great and very tasty.
Keep up the good work with these veggie delights.
Bhavana Patil
Thank you so much Sivalingam 🙂 Really appreciate your email and your feedback, have a great day 🙂