Beetroot Tikki Recipe - Healthy Easy Appetizer Recipes
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I grew up eating these beetroot chops at our Bengali neighbor's house. The word “Beet chops” was etched in mind even before I knew of words such as cutlet or patties or tikkis even existed. Beetroot Chops or rather Vegetable chops are a popular Bengali street food and they make a perfect, healthy snack for kids. I never had a problem eating beets during my childhood and I can say the same to my kids too. Even when I first introduced beets in their diet they took to it very happily unlike other kids who refuse to eat the veggie.
But I cannot say the same thing about my hubby as he has a problem with red colored veggies and fruits. He is the only person who I’ve come across so far that hates watermelons and strawberries for the reason they are red in color. There are numerous ways you can make and cook these patties. You can stuff them with paneer (Cottage cheese) and roasted nuts, grill them, deep fry them, add whatever veggies that your kids refuse to eat as beets have an amazing way of staining whatever it comes in contact with, that your kids won’t even know what went into these patties and will happily gobble it down without complaining.
I make these mixed veg cutlets whenever I clean the fridge and find stray veggies. I just make them into patties and store them in the fridge without cooking them in an air tight container. The next day morning, I just have to thaw them a little bit before cooking and Voila!, a healthy snack is ready for my kids to be packed to school.
Beetroot Tikki Recipe
Ingredients:Beetroot – 2 Potato – 1 Onion – 1 Green chilies – 1 Red chili powder – 1/2 tsp Coriander powder – 1/2 tsp Garam masala powder – 1/4 tsp Chaat masala powder – 1/4 tsp Coriander leaves – 2 tbsp Gram flour / Chickpea flour (kadalai maavu) – 4 tbsp Salt – to taste Oil – 4 tbsp
Instructions:Wash and scrape the skin of beetroot and potato. Roughly chop into big chunks. Pressure cook for 2 whistles and the after the pressure is released, mash them well with a potato masher and keep aside.
Heat a pan with 2 tsp oil. Add finely chopped onion and green chilies. Sauté till the onions turn pink. Now add red chili powder, coriander powder, garam masala powder and mix well. 
Add the mashed beetroot-potato mixture, finely chopped coriander leaves, 2 tbsp gram flour (Chickpea flour), chaat masala powder, salt and mix till everything comes together as a ball. Cook this over low flame.
Let the mixture cool completely. Make ping pong sized balls and slightly press them between your palm. Take the remaining gram flour in a bowl and drop the patties into the bowl for dusting. Shake off excess flour.
Heat a pan or girdle. Place the patties leaving enough space between them. Drizzle few drops of oil around them and let them cook on 1 side. Gently turn them over with a spatula and let the other side cook as well. Transfer to a serving plate. Sprinkle some more chaat masala powder on the arranged tikkis. Serve hot with chutney or tomato ketchup. I served the beetroot tikkis with Mint Yogurt Dip.
Prep time:10 mins | Cook time: 20 mins | Makes: 7
Recipe Cuisine: Indian | Recipe Category: Appetizers
Recipe Cuisine: Indian | Recipe Category: Appetizers
Ingredients:Beetroot – 2 Potato – 1 Onion – 1 Green chilies – 1 Red chili powder – 1/2 tsp Coriander powder – 1/2 tsp Garam masala powder – 1/4 tsp Chaat masala powder – 1/4 tsp Coriander leaves – 2 tbsp Gram flour / Chickpea flour (kadalai maavu) – 4 tbsp Salt – to taste Oil – 4 tbsp Instructions:Wash and scrape the skin of beetroot and potato. Roughly chop into big chunks. Pressure cook for 2 whistles and the after the pressure is released, mash them well with a potato masher and keep aside.
Heat a pan with 2 tsp oil. Add finely chopped onion and green chilies. Sauté till the onions turn pink. Now add red chili powder, coriander powder, garam masala powder and mix well. Add the mashed beetroot-potato mixture, finely chopped coriander leaves, 2 tbsp gram flour (Chickpea flour), chaat masala powder, salt and mix till everything comes together as a ball. Cook this over low flame.Let the mixture cool completely. Make ping pong sized balls and slightly press them between your palm. Take the remaining gram flour in a bowl and drop the patties into the bowl for dusting. Shake off excess flour.Heat a pan or girdle. Place the patties leaving enough space between them. Drizzle few drops of oil around them and let them cook on 1 side. Gently turn them over with a spatula and let the other side cook as well. Transfer to a serving plate. Sprinkle some more chaat masala powder on the arranged tikkis. Serve hot with chutney or tomato ketchup. I served the beetroot tikkis with Mint Yogurt Dip. 
Notes:I normally add bread slices (fresh or stale) while mixing the vegetables to absorb excess moisture if any and use bread crumbs for coating before cooking. But since the challenge is to make this recipe as a Vegan, I avoided bread slices and used gram flour (Chickpea flour) instead. You can also use semolina (Sooji/Rava) for dusting. If you do not have both bread or chickpea flour to use for binding, feel free to use corn flour or rice flour. You can also bake or grill these patties instead of shallow frying.
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This is off to the Virtual Vegan Potluck where a group of bloggers are cooking up scrumptious vegan and vegan friendly food. I’m sure you will be happy to check out the recipes made by A cook in the making and Ordinary Vegan
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