Beetroot Tikki

5 from 4 votes

Pan fried Beetroot Tikki make a healthy vegan appetizer or snack. They can also be used as a patty in sandwiches or burgers. Can be easily made gluten-free.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer

Cuisine: Indian

Servings: tikki

Author: Manali Singh

Ingredients

2 large beets around 450 grams
1 large potato 365 grams, I used russet potato
1 cup old fashioned rolled oats 100 grams
1` green chili chopped
1.5-2 teaspoons chopped ginger
1/3 cup cilantro chopped
1/4 cup green onion chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
3/4 teaspoon garam masala
3/4 teaspoon amchur
1/2 cup panko bread crumbs or use regular bread crumbs
1.25 teaspoon salt or to taste
3-4 tablespoons oil to cook the tikki, I used avocado oil

Instructions

Pre-heat oven to 425 F degrees. Rinse the beets and pat dry them (2 large beets or 2 medium & 1 small). Wrap them in aluminum foil and place on a baking sheet.
Roast the beets at 425 F degrees for 30 to 45 minutes. The time taken to roast the beets will depend on their size. When done, you should be able to insert a knife easily throughout the beetroot. The small ones take around 30 minutes while the bigger one around 45 minutes. Once done, remove from aluminum foil and let them cool. Then peel the skin using a peeler.
Also boil a large potato meanwhile either using a stove-top pressure cooker or Instant pot. Once boiled, peel the skin and mash it.
Now, using a grater, grate the beets (I use the thicker side of the grater). Add it a large bowl along with the boiled mashed potato.
Using a food processor, pulse 1 cup of old fashioned rolled oats a few times. You don't want it to turn into a powder so just pulse few times, until it breaks down a little. We want some texture here. Transfer it to the bowl along with grated beets and potato.
Add chopped green chili, chopped ginger, cilantro and green onion. Add the spices- coriander powder, cumin powder, garam masala and amchur. Also add the salt.
Mix everything together, add in the panko bread crumbs. Mix again until everything is combined. The dough is now done.
Take a lemon size portion from the dough and roll between your palms to make a round. Then flatten it to make a tikki. Make all tikkis similarly. I was able to get 11 tikkis out of this mixture, each weighing around 75 grams.
Heat 3 to 4 tablespoons of oil in a pan (I used my cast iron skillet) on medium heat. Once the oil is hot, place the tikkis into the pan. Cook for 3 to 4 minutes on one side until browned, then flip and cook the other side for 3 to 4 minutes until browned. Serve hot!

Notes

I like grating the beets for more texture but you can also just mash them.
If you want to freeze them, shape into tikkis, place on a baking tray and freeze for 1 hour. Once they are rock solid, then transfer to a freezer safe container and freeze.
Roasting in the oven is my preferred method for cooking the beets here but you can also steam them or pressure cook them in a regular pressure cooker or Instant pot.
I do not toast the oats before pulsing them in the food processor but you may choose to do it. Toast in a pan on medium heat for few minutes until they are very lightly browned and aromatic. Then pulse in the processor and use.
For spicier tikkis, increase the amount of green chilies in the recipe. You can also add some red chili powder.
Make the tikkis gluten-free by using gluten-free oats and gluten-free bread crumbs. You may also skip the bread crumbs.

Nutrition