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63 Comments

  1. Can we use sweet potato instead of potatoes to make it healthier? Or maybe 1 sweet potato n 1 potato? Will the taste alter?5 stars

  2. Hi , I have tried this recipe many times and it’s a hit…but this time I m making for a huge gathering can I make the tikkis one day prior and refrigerate them?

  3. This recipe is simply superb.the mix of various spices and masalas really adds to the flavor.they turned out so crispy and delicious.also i could form the patties with ease( which I thought could be difficult).5 stars

    1. thanks winnie. definitely, the addition of spices makes the taste too good. usually shaping the cutlet is easy, but if the beetroot has a lot of water content, then some more binding ingredient will need to be added. i am glad that you could form the patties easily and liked the recipe. thanks for the rating too.

    2. Wonderful recipe… The spices balance the sweetness of beetroot. My family relished the yummy cutlets. Thank you very much! Best wishes…5 stars

    1. hi surbhi, shape them and place on a greased (oiled) baking tray. brush some oil on the top and sides of the cutlet. bake in a preheated oven at 180 degrees celsius till the tops looks crisp and crusty. baking time will be roughly 15 to 25 minutes depending on type, make and size of the oven. preheat oven at the same temperature for 10 minutes. hope this helps.

  4. Hi I tried your recipe loved it. It was simple and the cutlets turned out great. Even my daughter loved them. Thanks I regularly look up your recipes since I am a vegetarian as well.5 stars

  5. My sister recently asked for this recipe and I had never heard of it!! Being a huge fan of your blog I came here right away and searched….I’m so happy to have found this recipe here. Yours are the only recipes i try without hesitation…knowing they will be delicious! Ive been making your recipes for the past two years…and now I’ve started sharing them with my friends and family. Your recipes are foolproof…I can’t thank you enough for sharing all your lovely recipes with everyone. Cant wait to try this one!

    1. Thanks Yogita for your kind words and the trust you have shown to my recipes in last two years. Glad to read your positive feedback. Thanks for spreading the word about the recipes.

    1. subhashini, you can add roasted besan or rice flour. corn starch or arrowroot flour can also be added. 2 to 3 tbsp of any of these flours should be fine. for baking preheat oven at 180 degrees celsius for about 10 minutes and then bake for 15 to 20 minutes or till the beetroot tikkis are done.

  6. Made this today for dinner and I was absolutely thrilled with the outcome. It came out just like your pictures and tasted fantastic. Haven’t been this thrilled with a new recipe in a while. Thank you!5 stars

  7. Yet again a super blaster recipe. I made it today and they are so tasty. Thanks a lot, Dassana. your website is my GO TO help when it comes to easy and yummy recipes.5 stars

  8. Good recipe.Nicely explained with pictures. Easy to understand.This recipe come out very rich and tasty by stuffing with mixed vegetables and paneer.5 stars

  9. I tried these tonight for my husband who loves beets and they turned out fantastic. Your records are simple and great tasting. Thank you do much for sharing!!5 stars

  10. The tikkis came out well…..excellent recipe for snack/starter. Thanks a lot for such wonderful recipes. Your blog is a delight for vegetarians!!5 stars

      1. Hi Dasanna, I am planning to make these tikkis as starters for a party. Could you please guide me how to bake them as baking would be easier. Do they become brown like the pan fried ones?

        1. hi dhanya, just brush the tikkis with oil and place them on baking tray. you can bake or gril them in a preheated oven. i think 180 degrees celsius should be fine. bake them till they browned from the top.

  11. For some reason, my patty mix has gotten really soggy. I have tried all your suggestions, added more bread slices, added gram flour, but still my mix is impossible to form into patties. 🙁

    1. 🙁 i guess to much moisture content in the beetroots. however, still you should be able to form the patties by adding gram flour or bread slices. something has surely gone awry while preparing the patties. eg the potatoes and beetroots have to be drained very well before grating and mashing them.

      1. I tried it again today, and this time I didn’t boil beet root. I just boiled potato. I still had to add two bread slices and some corn flour, but it held together as patties pretty well. 🙂

        1. But still, the patties in your pictures look really dry. Mine were not so dry and it was an effort to form the patties since the mixture would get stuck to my palms.

        2. thats good. wonder how come the cooked beetroot has more moisture than raw beetroot!!! but good to know that atleast the tikkis did not break.

  12. Hi,

    I tried this recipe as a starter for guests this weekend,
    and it turned out really nice.

    Though the paste was a bit difficult to shape in tikkis, any idea how to make the batter more firm.

    thanks for sharing this recipe.

    1. the beetroots does have a lot of moisture and this makes it difficult to shape the tikkis. more bread slices can be added which help in easily making the tikkis. another option is to add some roasted besan/gram flour.

  13. Hi dassana,
    tried these tikkis…they were not holding form despite adding 4 slices of bread!!but tasted delicious!!!what could have gone wrong?

    1. dear ashwini, i think must be the water content in the beetroot. when i make these, i never have any issues in shaping them. they don’t even break.

      also sometimes even bread absorbs a lot of moisture and the whole mixture becomes soggy. i can suggest you a tip. next time when you make these, you can add some besan/gram flour or corn flour to the tikki mixture. the mixture will be dry and can be shaped easily. even while frying they won’t break. recently i made veg patties and the mixture was breaking while frying. i added some besan to it and it really binded the mixture well. the patties did not break thereafter and also tasted good.

      1. Thanks for the tip Dassana.What do you think of adding breadcrumbs instead of bread soaked in water and squeezed for this recipe?Will try it out again as suggested by you.

        1. dear ashwini, i would not suggest breadcrumbs for this recipe. i have a feeling the tikkis would not hold shape if breadcrumbs are added.

  14. It is a gud receipe and will try it. I have developed Cooking as hobby and will be trying always. Pl keep me updated in to my E-mail Id

  15. Beetroot tikki always reminds me of Kolkata. I had shared a version of that in my blog too and next, I would try out yours!

  16. even i have been thinking of making some beetroot tikkis for sometime… but then i made the thoran… the tikkies look sooo beautiful…and very delicious looking too..
    and for other s here.. pls check out that foodbloggingtips website.. its too good… i have shared on g+..
    love that site too..:)

  17. Hi Dassana 🙂 Thanks for stopping by my blog – Beets are a big veggie in my home, not just because it is healthy but also because it is so versatile as in it lends itself to many different cuisines and dishes – enough about that – I make these in a south indian appam dish which is a dipped pan which allow you to crisp without oil – using semolina in place of bread crumbs is a good idea – I have tried with quinoa flakes in the past and those turn out well too – cheers Priya

  18. I never knew beetroot tikis were a street snack. These look so good. I like beetroot too and will try it some time

  19. I love beet root but never had it anything rather than typical Bert root salad. I know it’s about to change and try making something new. What a gorgeous photography! I would love these!

  20. hey, nice to see these tikkis… i often make these tikkis at home particularly because of its nutritional value, its taste as well as the color it lends to the tikkis… Your lovely post has acted as a reminder that i must soon make it for my baby 🙂

  21. Have always loved beetroot but have never ever even thought of using them in patties! Love the look of them and the ingredients, so the recipe is already bookmarked!

  22. wow Dassana. tikkis looks very delicious. those semolina coating looks very cute and tempting. such a healthy treat.

  23. the tikkis look very nice..perfectly made..although i dont like beetroot but i will try them( for my hubby) as 2 of my fav food bloggers recommend so..

    1. thanks suhani for this award from you 🙂 am sure maria will also feel good. do make the tikkis. they are healthy than the regular potato tikki and you won’t even feel the taste of beetroot in the tikki as it blends so well with the spices and masala.

  24. Hey Dassana firstly thank you for the mention in your post :)!!!!
    The beetroot tikkis looks great and they have a lovely colour :), vegetable chops or beet chops are very common roadside savory snacks of Kolkata. They can be made with fish, meat, or simply vegetables with main ingredient being beetroot in it. I made the veg beet chops very first time for my son’s school snack party and ever since then it’s a regular snack option at my place. I add along with beetroot and potatoes other veggies like peas & carrot too, just another way to ensure my kids eat some more veggies….a typical mom :)!

    1. welcome anamika.

      oh… they are called as chops… i did not know that. in goa cuisine there are chops but of a different kind. next time i will try making these with carrots and peas. truly easy to make as well as nutritious. in fact good for kids too.