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Beetroot Tikki

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Ingredients

Adjust Servings:
2 potatoes, medium
1 tsp red chili powder
2 beetroots, large
4 tbsp refined oil
2 tsp dry mango powder
1 tsp garam masala powder
2 tsp black salt
1 cup semolina
2 tsp ginger
2 tsp chaat masala
2 tsp fennel seeds powder
4 bread slices
2 green chilies, chopped
2 tsp coriander powder

Nutritional information

1510
calories
212.41 g
carbohydrates
33.94 g
protein
59.77 g
fat
4986 mg
sodium
0 mg
cholesterol

Beetroot Tikki

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Beetroot Tikki

  1. Add beetroot and potatoes in a pressure cooker. Pressure cook for at least 5 or 6 whistles.
  2. Using a toothpick, check if the potatoes are well cooked.
  3. Let the beetroot and potatoes cool down.
  4. In a medium bowl, grate beetroot and potatoes and mix well.
  5. Add bread slices, green chilies, and all the spices. Mix well.
  6. Make flat and round tikkis of the mixture and arrange them on a plate.
  7. Spread semolina on a plate and coat the tikkis.
  8. Heat oil in a frying pan,
  9. Place the tikkis in the pan, and shallow fry them in batches.
  10. Fry until it is crispy and cooked on both sides. Enjoy with tomato ketchup!

Trivia

In Mumbai, India, a simplified version of aloo tikki is served with a spicy curry and various chutneys. It is called "Ragda pattice" and is sold on the various chaat stalls throughout the city and especially the Chowpatti beach.

In the United Kingdom, vegetable tikki is available from delicatessen counters at various shops. It is trendy in the East Midlands area.

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