boiled beetroot and anything made from boiled beetroot is a favorite at home. so when i saw this beetroot patties recipe on maria’s blog i had bookmarked to make it. in fact i have so many recipes bookmarked from her blog and yet to make.
like the way i am, i did make some minor changes to the recipe. what turned out was a fantastic beetroot tikki much in taste like the north indian aloo tikki. we paired these with homemade burger buns and some indian chutneys with onion, tomato slices. it was our lunch as well as dinner.
my friend anamika also told me that the beetroot tikkis are a popular street food in calcutta.
i do not know what is the authentic bengali recipe of the beetroot tikki and if any one of you knows than you can share the recipe with me in the comments section below.
the beetroot tikkis are easy to make. boiled and mashed beetroot plus potatoes and plus spices…. mix them all… shape them into tikkis.
coat them in semolina and then pan fry them. for frying you can add little oil as possible or use a non stick pan for frying.
these beetroot tikkis pair well with burgers or indian pav. but make sure not the sweet kind of buns or burger bread.
also they will make a good combo with the punjabi chole. even can go well with some mint chutney and sweet chutney along with some yogurt.
this is one of the iftar recipes that you can make. they are healthy as well.
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beetroot tikki aka beetroot patties recipe details below:
ingredients
- 1 large beetroot
- 1 large potato or 2 medium sized potatoes
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder/cayenne pepper
- 1 tsp fennel powder/saunf powder
- 1/2 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp chaat masala
- 1 tsp dry mango powder or 1 tsp lemon juice
- 1 green chili, finely chopped
- 1 tsp black salt or rock salt - add more if required
- 1 tsp ground or minced ginger
- 2 brown or white bread slices, soaked in water and squeezed
- 1/2 cup semolina or roasted semolina/suji
- some oil for frying
method:
- in a pan or pressure cooker, boil both the beetroot and potatoes together with some salt.
- i pressure cooked both for 4-5 whistles and found out that whilst the potatoes were cooked, the beetroot were half cooked.
- but no issues with the beetroot being half or partially cooked.
- grate the beetroot in a bowl
- grate the potato in the same bowl. this is done to get a even smooth mashed potato mix.
- add all the spice powders, green chili, salt and bread slices.
- mix everything well with your hands.
- now shape them into round patties or tikkis.
- take some roasted semolina in a plate.
- place each tikki on the semolina and ensure that they are evenly coated on all sides by the semolina.
- dust of the excess.
- in a pan add some 2 to 3 teaspoons of oil and fry the tikkis till they are crisp and lightly browned.
- serve hot with some chutneys or sauce.
my notes
do check the salt in the mixture before coating and frying the tikkis.
if the tikkis do not hold shape then add one more slice of bread to the mashed mixture.
you can also bake the tikkis in the oven instead of pan frying them.
{ 46 comments… read them below or add one }
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.
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.
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.
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.
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.
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.
Dassana,can you post some tofu recipes?
dear ashwini, i love tofu, but we get horrible tofu here. so i don’t buy it..
if i somehow get a good tofu here, then i will surely add some tofu recipes.
there are a few recipes i made from tofu in my bangalore days. you can make these from regular tofu too. here are the links:
1: scrambled tofu
2: thai veg stir fry with tofu
Thank you Dassana
I meant tofu in Indian recipes.
good you mentioned indian tofu recipes. i was thinking about chinese, japanese, thai and what not in my head
you can try making this kadai paneer or paneer manchurian or even paneer bhurji instead of tofu.
Hi dassana,
tried these tikkis…they were not holding form despite adding 4 slices of bread!!but tasted delicious!!!what could have gone wrong?
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.
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.
dear ashwini, i would not suggest breadcrumbs for this recipe. i have a feeling the tikkis would not hold shape if breadcrumbs are added.
Okay..thank you.
welcome
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
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You have done brilliant work with beetroot. It is hard to find yummy recipe using beetroot but this beetroot tikki recipe is beating all other beetroot recipe. Thanks for sharing your beetroot tikki recipe.
welcome dear
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!
will check your version too kankana.
Hi Dassana,
These tikkis look amazing! Healthy and so colorful! Love the photographs!
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..:)
thanks renu…. hope others take attention
Nice clicks I am hungry again ….
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
welcome priya. thanks for the suggestions with beets.
I never knew beetroot tikis were a street snack. These look so good. I like beetroot too and will try it some time
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!
Healthy recipe Dassana! Loved the pics
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
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!
do try these eha. they are very good.
wow Dassana. tikkis looks very delicious. those semolina coating looks very cute and tempting. such a healthy treat.
can imagine the blend of flavours in it-looks yum !
ok Dassana..u r too sweet u give response to my every query..
thanks again suhani…
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..
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.
Hey Dassana firstly thank you for the mention in your post
!!!!
, 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 
!
The beetroot tikkis looks great and they have a lovely colour
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.
Hi,Dassana.I am definitely going to try this one.I always wait for new recipe sfrom you.
thanks shubha. do try the tikkis.