Beetroot Tikki/Beetroot Cutlet/Beetroot Patties is a delicious, healthy combination of beets, potatoes, roasted peanuts, some spices and serve as a healthy appetizer or a tea time snack for your kids and all age groups and also we can use them as patties for burgers or serve as starters during parties and get-together.
This deep purple-colored vegetable is supercharged with powerful nutrients and has a distinctly sweet and earthy flavor. The best part of this beetroot tikki recipe is that this is completely oil-free.
I have posted some more beetroot recipes in my blog like Beetroot Pulao, Beetroot Kurma, Beetroot Chickpea Stir fry, Beetroot Halwa, Beetroot Raita
In this beetroot cutlet recipe, I have not boiled the beetroot, and it's not necessary. You can also make cutlets by dipping them in the cornflour or maida / refined flour slurry or you can also use gram flour batter if you want to avoid using cornflour or refined flour.
Then the cutlets can be rolled in dry breadcrumbs before air frying / deep frying or shallow fry. You can also coat it with semolina (rava). The coating of semolina gives this tikki a crunchy texture and taste.
Today I have shared how to make beetroot tikki using the Instant Vortex Air fryer
Air fryers are great for cutting down on extra fat and calories, traditionally, these tikki/cutlets are made by deep-frying or shallow frying.
Don't have Airfryer?
You can make this beetroot tikki without an air fryer, just pan fry, deep fry, or shallow fry. Alternately preheat and bake at 395°F (180°C) for 20-25 minutes.
Also check my Kids Lunch Box Series Posts
Lauki Paratha + Tomato Ketchup + Beetroot Tikki
How to Make Beetroot Tikki
In a pressure cooker or pan, boil the potatoes with some salt and water for 3-4 whistles on medium flame. Once done, grate or mash the potatoes.
Peel and grate the 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. 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 palm with a teaspoon of oil so that the mixture does not stick. Now make a small lemon size ball, flatten it between your hand palm, and make round-shaped cutlets/tikki. Use the same process for the remaining mixture and make more cutlets.
Then, place a sheet of parchment or lightly oiled aluminum foil in the basket/tray. Now place the cutlets into a single layer.
Using the display panel, select AIRFRY, then adjust the temperature to 375°F (190°C) and, set the time to 12 minutes, then touch START.
So preheating starts for 3 minutes. When the display indicates “Add Food” insert the cooking tray in the center position.
When the display indicates “Turn Food” carefully flip the cutlets/tikkis.
Once beetroot cutlet/tikki/patties are crispy and golden brown, take them onto the plate and serve hot with ketchup or green chutney.
OR
You can also deep fry or shallow fry these tikki's. Alternately preheat and bake at 395°F (180°C) for 20-25 minutes.
Tips & Variations
- 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 making 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 healthier.
- 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, it gives a nice crunch to the cutlets.
- You can use these tikki's for making veggie burgers or tikki chaat.
More Snack Recipes
- Gobi Manchurian
- Mexican Style Golgappa
- Paneer Popcorn
- Vegetable Rice Cutlet
- Sweet Corn Bhel
- Masala Puffed Rice
- Air Fryer Corn Pakoda/Fritters
Beetroot Tikki|Beetroot Cutlet
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 large grated beetroot (about 1.25 cup)
- 2 medium boiled and grated potato (about 1 cup)
- ¼ cup roasted peanuts crushed
- 3 tablespoon bread crumbs or corn flour or rice flour or sooji(rava)
- 1 teaspoon ginger grated
- 2 green chilies finely chopped
- 2 tablespoon coriander leaves(cilantro) finely chopped
- ½ teaspoon garam masala
- 1 teaspoon chat masala powder
- ½ teaspoon amchur powder Or 1 teaspoon lime juice
- salt to taste
Instructions
Air Fryer Method:
- In a pressure cooker or pan ,boil the potatoes with some salt and water for 3-4 whistles on medium flame.Once done grate or mash the potatoes.
- Peel and grate the 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.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).
- Grease your palm with a teaspoon of oil so that mixture does not stick.Now make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki.Use same process for remaining mixture and make more cutlets.
- Place a sheet of parchment or lightly oiled aluminium foil in the basket/tray.Now place the cutlets into a single layer.
- Using the display panel, select AIRFRY, then adjust the temperature to 375°F (190°C) and set the time to 12 minutes, then touch START.So preheating starts for 3 minutes.When the display indicates “Add Food” insert the cooking tray in the center position.
- When the display indicates “Turn Food” carefully flip the cutlets/tikkis.
- Once beetroot cutlets/tikkis are crispy and golden brown ,take them on to the plate and serve hot with ketchup or green chutney.
- OR You can also deep fry or shallow fry these tikki’s. Alternately preheat and bake at 395°F (180°C) for 20-25 minutes.
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
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Sivalingam Naidoo says
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 says
Thank you so much Sivalingam 🙂 Really appreciate your email and your feedback, have a great day 🙂
Jan says
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