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This sweet potato and beetroot tikki recipe brings together vibrant colors and earthy flavors to create a snack that is both nourishing and satisfying. Perfect for when you want something crispy on the outside and soft on the inside, these tikkis have become my go-to for family tea times and as a playful addition to cozy weekend brunches.
The first time I made these, my hands were stained bright pink from the beets and my kids could not stop giggling. Now it has become our weekend tradition to prepare them together.
Ingredients
- Beetroot: Use fresh firms beets for the brightest color and earthy sweetness
- Potatoes: Choose waxy potatoes for creamier texture in the patties
- Kashmiri red chili powder or cayenne pepper: Provides vibrant red color and gentle heat. Use Kashmiri for milder flavor
- Fennel powder: Brings subtle anise notes that make each bite interesting
- Turmeric powder: Adds golden undertones and anti inflammatory properties. Pick bright yellow powder for freshness
- Garam Masala: Classic Indian warmth. Opt for freshly ground when possible
- Coriander powder: Brightens flavor with citrusy notes. Freshly ground seeds make a difference
- Chaat masala: Delivers tang and street food magic. Look for a blend with amchoor and black salt
- Dry mango powder or lemon juice: Both give a tangy pop. Use amchoor if you like intense tartness
- Green chili: Finely chop and remove seeds if you want less heat
- Black salt or rock salt: Black salt adds an umami kick. Taste before adding extra
- Ground or minced ginger: Gives warmth and aids digestion. Fresh ginger is always best
- Corn starch or rice flour or soaked bread slices: Any of these will bind the tikkis well. I love using leftover bread for extra flavor
- Rava or sooji: Helps create that irresistible crisp golden crust. Pick fine grade for best coating
- Oil for pan frying: Use a neutral oil with high smoke point such as sunflower or peanut
Step-by-Step Instructions
- Prepare and Boil the Vegetables:
- Place whole beetroot and potatoes in a pressure cooker. Cover them with water and sprinkle in a little salt. Bring to pressure and cook for 7 to 8 whistles to ensure both are completely soft. Let pressure release naturally.
- Drain and Grate:
- Drain off the hot water carefully and let the vegetables cool enough to handle. Peel the skins off both the beetroot and potatoes using fingers or a peeler. Grate them into a large mixing bowl using a box grater. This ensures a consistent texture for even mixing and shaping.
- Mix the Spices and Binding Ingredients:
- Add the Kashmiri chili powder, fennel powder, turmeric, garam masala, coriander powder, chaat masala, dry mango powder or lemon juice, finely chopped green chili, black salt or rock salt, and the ginger to the bowl. Add the binding agent you are using—corn starch, rice flour, or soaked bread. Use clean hands or a spatula to mix everything thoroughly until you get a uniform mixture. The mixture should be slightly sticky but easy to shape. If too wet, sprinkle in a bit more binding agent.
- Shape the Tikkis:
- With oiled hands, divide the mixture into equal portions. Roll each into balls, then press gently to flatten into thick discs about half an inch thick. This ensures the centers cook through without burning the outer layer.
- Coat with Semolina:
- Spread the rava or sooji evenly on a plate. Take each shaped tikki and press it gently onto the semolina, making sure each disc is uniformly coated on all sides. Dust off extra semolina to avoid excessive dryness.
- Pan Fry the Tikkis:
- Heat the oil in a wide heavy pan over medium heat. When the oil is shimmering but not smoking, lay the tikkis in a single layer with some space between them. Let them cook undisturbed for 2 to 3 minutes. Press gently so the base develops a crisp golden crust. Flip with a spatula and cook the other side until both are equally crisp and golden. Adjust heat if necessary to prevent burning. Repeat with remaining batches.
- Drain and Serve:
- Lift the cooked tikkis onto paper towels to absorb any excess oil. Serve immediately while hot and crispy alongside your favorite chutney or dip. I love pairing them with fresh coriander mint chutney or tangy tamarind sauce.
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My absolute favorite thing about this recipe is the intense color the beetroot brings. Somehow no matter how many times I make these, each batch looks a little different and always gets everyone talking about how pretty they are. I still remember the first time my mom tasted these and immediately asked for the recipe so she could serve them at her book club.
Storage Tips
Store leftover tikkis in an airtight container in the fridge for up to three days. For longer storage, arrange cooled tikkis between layers of parchment in a box and freeze. Reheat straight from the fridge or freezer by toasting in a nonstick pan until warmed through and crispy.
Ingredient Substitutions
Swap rice flour for cornstarch or gluten free flour as needed. You can skip the green chili if serving young kids, or substitute with a finely diced bell pepper. If you do not have chaat masala, add a squeeze of lemon and extra black salt for that signature tangy finish.
Serving Suggestions
These tikkis shine with spicy green chutney or a simple yogurt dip. Think beyond snacks: try serving them inside burger buns with fresh greens, alongside a salad platter, or chopped and added to wraps for lunchboxes.
Cultural and Historical Context
Tikkis hail from North Indian street food stalls where vendors shape and fry countless varieties. Using beetroot and sweet potato is a creative modern twist, but the heart of the recipe remains the same—comfort food with big flavors and plenty of opportunity for customization.
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These tikkis have brought more color and laughter to our table than almost any other snack I make. I hope you try them and make your own kitchen memories.
Frequently Asked Questions
- → Which potatoes are best for this tikki?
Starchy potatoes like russet or Yukon gold hold together well and create a soft interior.
- → Can the tikkis be baked instead of fried?
Yes, arrange on a greased baking tray and bake at 200°C until crisp, flipping once for even browning.
- → What is a good substitute for rava (semolina)?
Bread crumbs or crushed cornflakes can be used to coat the tikkis for a crispy crust.
- → How can I make them spicier?
Add more green chili or a dash of extra red chili powder to the mixture before shaping the patties.
- → Are the tikkis gluten-free?
Yes, if you use rice flour or corn starch for binding instead of bread slices, and ensure gluten-free rava.