Beets, potatoes, semolina, and spices are used to make crispy and tasty beetroot tikki. Tikki is made with beets that are vegan. These cutlets can be eaten on their own, or paired with burger buns, pita bread, or used to make wraps or rolls. Contains 41 calories.

Beetroot Tikki img

 Procedure to be followed :

• 2 medium beetroots (250 grams) and 3 medium or 2 big potatoes, rinsed (275 grams potatoes). Fill a 2-liter pressure cooker halfway with water. Just enough water to cover the potatoes is all that is needed. 12 teaspoon salt is also added. On medium heat, pressure cook for 7 to 8 whistles. When the pressure has subsided, open the lid and drain all of the water.

• Peel and grate the beets and potatoes in a bowl once they have warmed up or cooled down. Allow the grated potatoes and beetroot to cool fully before using.

• 1 teaspoon ginger, crushed or minced, and 1 green chile are then added (finely chopped).

• 1 teaspoon fennel powder, 12 teaspoon garam masala powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala, and 1 teaspoon dry mango powder – 14 tsp turmeric powder, 12 tsp Kashmiri red chili powder (or cayenne pepper), 1 tsp fennel powder, 12 tsp garam masala powder, 1 tsp coriander powder, 1 tsp chaat masala, and 1 tsp dried mango powder (or 1 teaspoon lemon juice). Season to taste with 1 teaspoon salt.

• 2 tablespoons of corn starch are now added. Rice flour, roasted gram flour (Besan), or 2 to three pieces of bread are often substituted for corn starch. Dip the bread in water before serving. Then squeeze out all of the water and pour it in. Bread crumbs also can also be used.

• Mix thoroughly. Taste it and add extra salt if necessary.

• Form into tikki, cutlets, or patties now. You’ll add extra cornflour, rice flour, or bread slices if the mixture is just too loose and wet.

• 12 cup Rava (Sooji or cream of wheat). Dredge the beetroot cutlet in the powdered Rava granules. Extra Rava dust on the plate.

• Dredge or coat each beetroot cutlet with rava in this manner and set aside.

Making Beetroot Tikki Cutlet :

Beetroot Tikki

• In a pan or Tawa, heat 2 tbsp oil for frying. Maintain a medium-low to medium flame. Place the Beetroot Tikki in a pan and start frying them. Fry them one at a time.

• Turn each beetroot cutlet over and fry the other side until the first side appears crisp and golden.

• Turn a couple of times more to ensure even cooking. Fry till golden and crisp.

• Place them on a plate lined with paper towels to absorb any extra oil.

• Serve hot with your favorite chutney or dip, such as tamarind chutney, coriander chutney, or sweet green chutney.

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