Vibrant Beetroot Aloo Tikki Recipe: Crispy & Flavorful Indian Snack
30 minutes
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About Vibrant Beetroot Aloo Tikki Recipe: Crispy & Flavorful Indian Snack
Experience the vibrant flavors of India with this Beetroot Aloo Tikki recipe! These crispy potato and beetroot patties are a delightful twist on a classic Indian snack, perfect for breakfast, lunch, or as a delicious appetizer. The earthy sweetness of beetroot blends beautifully with the comforting spud, creating a unique and healthy treat.This easy-to-follow recipe combines simple ingredients to deliver a burst of color and taste. The addition of semolina and breadcrumbs provides a satisfyingly crunchy exterior, while aromatic spices add a depth of flavor that will leave you wanting more. Serve these delectable tikkis hot with your favorite chutney or ketchup for a truly unforgettable culinary experience. They're guaranteed to be a hit with family and friends!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Tikkis
- 3 Potato boiled and peeled, medium-sized
- 1 Beetroot grated, medium-sized
- 1/2 cup Semolina rawa
- 1/2 cup Breadcrumb
- 1 Onion finely chopped, medium-sized
- 2-3 Chili finely chopped (adjust to taste), green
- 1/4 cup Coriander finely chopped
- 1 1/2 tsp Salt or to taste
- 1 Lemon juiced
- 2 tbsp Oil for sautéing and frying
Instructions
Prepare the Beetroot and Potato Mixture
- Heat 2 tablespoons of oil in a pan or wok. Add the chopped onions and green chilies and sauté until softened. Add the grated beetroot and sauté over low heat until most of the moisture evaporates. Add the mashed potatoes and mix well. Remove from heat and allow to cool.
Roast the Semolina and Combine Ingredients
- In a separate pan, dry roast the semolina for a few minutes until lightly golden. Add the roasted semolina and salt to the cooled potato-beetroot mixture. Mix thoroughly. Cook this mixture over low heat until it thickens slightly, resembling a thick upma consistency.
Form and Fry the Tikkis
- Once the mixture has cooled completely, gently mix in the breadcrumbs, chopped coriander leaves, and lemon juice. Gently form the mixture into small, flat patties (tikkis).
Shallow Fry the Tikkis
- Heat the remaining oil in a non-stick pan. Shallow fry the tikkis over medium-low heat until they are golden brown and crispy on both sides. Place the cooked tikkis on a paper towel-lined plate to absorb excess oil.
Serve and Enjoy
- Serve the hot Beetroot Aloo Tikkis immediately with your favorite green chutney and ketchup.
Recipe Notes
Expert Tips for Perfect Beetroot Aloo Tikkis
- For extra flavor, add a pinch of garam masala or chaat masala to the tikki mixture.
- If the mixture is too wet, add a little more breadcrumbs to help it bind.
- Don't overcrowd the pan when frying the tikkis. Fry them in batches to ensure even browning and crispiness.
- Experiment with different chutneys! Tamarind chutney or mint chutney would also be delicious pairings.
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Recipe Nutrition
Calories: 305kcalCarbohydrates: 34gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 3gSugar: 3g
Saba Shaikh
Articles: 176
3 Comments
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This looks delightful! Thanks for the recipe.
This looks perfect! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.