Amla Beetroot Tikki
1 hour 5 minutes
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About Amla Beetroot Tikki
Experience a vibrant twist on classic Indian snacks with these Amla Beetroot Tikkis. Packed with the earthy sweetness of beetroot, creamy mashed potatoes, and the tangy punch of fresh amla (Indian gooseberry), this recipe delivers both nutrition and irresistible flavor in every bite.
The addition of zesty lemon juice and finely chopped onions elevates the tikkis, making them refreshingly light yet satisfyingly hearty. Perfect as an evening snack or party appetizer, these tikkis not only please the palate but also offer a healthy boost of vitamin C and antioxidants.
Serve them hot with your favorite chutney for a delightful, guilt-free indulgence that brings vibrant color and a burst of flavor to your snack table. Amla Beetroot Tikki is sure to become a new favorite for health-conscious foodies and snack lovers alike!
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Recipe Time & More
Prep50 minutes
Cook15 minutes
Total1 hour 5 minutes
Ingredients
- 2 Beetroot boiled n mashed
- 2 Potato mashed, boiled n
- 1 Onion finely chopped
- 4 Gooseberry grated
- 1 tsp Lemon Juice
- 1/2 tsp Chili Powder red
- 1 Chilli chopped, green
- 2 tbsp Corn Flour
- 4 tbsp Semolina suji
- 1.5 tsp Salt or as per taste
- 2 tbsp Oil
Instructions
- Heat oil in a pan. Add onion and fry till transparent. Add boiled n mashed beetroot,green chilly,red chilly powder,lemon juice and salt and mix well.
- Add boiled n mashed potato,grated amla and corn flour and mix well. Shape each ball to flat patties of medium thickness. All the balls are made in the same way. Coat with suji.
- Keep in the fridge for half an hour. Heat oil in a pan. and shallow fry the tikki in a medium flame. Serve hot with green chutney.
Recipe Notes
Additional Tips
- To enhance the tangy notes, try adding a teaspoon of finely grated raw mango (kaccha aam) along with the amla for a sharp, refreshing twist.
- If you want a crispier crust, coat the shaped tikkis in a mixture of semolina (sooji) and rice flour before shallow frying; this adds extra crunch without deep frying.
- For a vegan version, ensure you use oil instead of ghee for frying and skip any dairy-based binding agents, relying on mashed potatoes or a little besan (chickpea flour) to hold the tikkis together.
- Leftover tikkis can be crumbled and used as a nutritious filling for wraps or sandwiches, paired with fresh greens and a drizzle of mint chutney for a quick lunch option.
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Recipe Nutrition
Calories: 296kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mgFiber: 4gSugar: 5g
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Looks so appetizing! Thank you for posting.
This is fantastic! Thank you for sharing.
This looks delightful! Thanks for the recipe.
Looks so incredible! Thank you for sharing.
Such a flavorful dish! Can’t wait to taste it.