Sweet Potato Beetroot Tikki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
250 grams beetroot, peeled
02 -
275 grams potatoes, peeled
→ Spices and Seasonings
03 -
0.5 teaspoon Kashmiri red chili powder or cayenne pepper
04 -
1 teaspoon fennel powder
05 -
0.25 teaspoon turmeric powder
06 -
0.5 teaspoon garam masala
07 -
1 teaspoon coriander powder
08 -
1 teaspoon chaat masala
09 -
1 teaspoon dry mango powder or 1 teaspoon lemon juice
10 -
1 green chili, finely chopped
11 -
1 teaspoon black salt or rock salt, more to taste
12 -
1 teaspoon fresh ginger, grated or minced
→ Binding and Coating
13 -
2 tablespoons corn starch or rice flour or 2 slices brown or white bread, soaked and squeezed
14 -
0.5 cup semolina (rava/sooji), for coating
→ For Frying
15 -
2 tablespoons oil, for pan frying
# Instructions:
01 -
Boil the beetroot and potatoes with salt in sufficient water on medium heat for 7–8 whistles in a pressure cooker or until fork-tender when using a saucepan.
02 -
Drain, peel, and grate both the beetroot and potatoes into a large mixing bowl to ensure a smooth, even-textured base.
03 -
Add chili powder, fennel powder, turmeric, garam masala, coriander powder, chaat masala, dry mango powder or lemon juice, green chili, black salt, grated ginger, and corn starch or rice flour or soaked bread to the grated vegetables.
04 -
Mix the mixture thoroughly by hand and form into evenly-sized round patties.
05 -
Spread semolina on a plate and coat each patty well, shaking off excess for an even crust.
06 -
Heat oil in a frying pan over medium heat. Fry the patties in batches, cooking on both sides until each is crisp and golden brown.
07 -
Remove tikkis to kitchen paper towels to absorb excess oil. Serve hot with preferred chutney or dip.
# Notes:
01 -
For a gluten-free preparation, use rice flour or corn starch as a binder and ensure the semolina is omitted or replaced with gluten-free breadcrumbs.