Beetroot Tikki
Crispy and spicy beetroot and potato patties made with indian spices, roasted beet root and coated in semolina.
Ingredients
For The Tikki
- 2 beetroot roasted
- 1 cup boiled potato grated
- ¼ cup red onion chopped
- 2 garlic cloves minced
- ½ inch ginger minced
- 3 indian green chillies (hot) finely chopped (adjust to taste)
- ¼ cup cilantro finely chopped
- 1 teaspoon Garam Masala
- ½ teaspoon chaat masala
- ¼ teaspoon roasted cumin powder
- 1 teaspoon white sesame seeds toasted
- 1 teaspoon salt or to taste
- Oil as needed for cooking
For Coating
- ⅓ cup fine semolina
- ¼ teaspoon salt
- ⅛ teaspoon red chilli powder or cayenne
Instructions
- Peel the roasted beetroot. Using fine side of the grate, grate in a large bowl.
- Add the ingredients listed under " tikki" except oil.
- Lightly mix using a wooden spoon to combine everything. Dont overwork the mixture. Dont add the salt unless ready to cook. Refrigerate the mixture until then.
- In a shallow dish, mix the ingredients of the coating.
- When ready to cook, heat up a heavy cast iron skillet/pan on medium. You dont want the pan to be searing hot. While the pan heats up, combine the salt with the beetroot mix.
- Make small patties of the mix, about 2 inch dia & ½ inch thick. Coat the patties in the semolina mix to cover both sides.
- Spread 1 tablespoon oil on the heated pan. Place 2-3 patties and fry them on medium-low heat,adding 1 teaspoon oil or as needed during frying.
- Cook the patties for about 3-4 minutes on each side, flipping gently with a spatula & flattening them with it slightly as they cook and turn brownish.
- Repeat till all patties are fried. Serve warm with green chutney.
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