Beetroot Tikki|Beetroot Cutlet

beetroot tikki layed on a plate with ketchup on the side

4.75 from 4 votes

Beetroot Tikki is a delicious ,healthy combination of beetroot, potatoes, roasted peanuts and some spices and serve as a healthy appetizer or a tea time snack for your kids.

Course Appetizer

Cuisine Indian

Keyword beet cutlet, beetroot tikki

Diet Vegan, Vegetarian

Method Air Fryer, Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 271kcal

Author Bhavana Patil

Ingredients

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition