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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

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If you are living in the Indian subcontinent or have visited versatile, beautiful places, you know what an aloo tikki is. A tikki means a small cutlet. You can also call it a croquette depending on where you live. While aloo tikki is extremely popular, there are many other varieties. One of them is beetroot tikki. It’s rare, and it is healthy. For those who are calorie and health-conscious, beetroot tikki is an excellent addition. For children, it is obviously, enticing because of the pink color. You can also use beetroot tikkis as a burger patti.  It’s easy to prepare. So, it makes a perfect picnic meal too.

Health Benefits

Beetroot has many nutritional properties. They are very low in calories and quite high in vitamins and minerals. It regulates your blood pressure, which causes a heart attack or stroke. Beetroots contain nitrates which are good for mental and cognitive functions. The anti-inflammatory and anti-oxidant properties of beetroots have the remarkable ability to prevent cancer.

Potatoes are rich potassium, which can help lowering blood pressure. Since potatoes are high in carbohydrates, they contain high amounts of glucose which promotes good functioning of the brain. They also contain iron which is responsible for delivering oxygen to the brain.  Potatoes are rich in vitamin C. They also aid better digestion and reduce inflammation in the intestines as well as the digestive system.

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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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