Sweet Potato and Beetroot Tikki Recipe

If you are looking for a vibrant, flavorful snack that feels both wholesome and indulgent at the same time, this Sweet Potato and Beetroot Tikki Recipe is going to become your new go-to. These little patties bring together the natural sweetness of sweet potatoes and the earthy richness of beetroot, balanced with warming spices and a crispy exterior that makes each bite a delight. It’s a perfect way to turn simple, nutritious ingredients into something truly special that everyone will love. Whether you’re making them for a family snack or impressing guests, this recipe brings a burst of color and comfort to your plate.

Ingredients You’ll Need

The magic of this Sweet Potato and Beetroot Tikki Recipe lies in its simplicity. Each ingredient plays an essential role, bringing unique flavors, textures, and colors that marry perfectly to create the ultimate crispy yet soft tikki.

• Sweet Potato (2-3 large): Boiled and mashed, these provide a natural sweetness and a creamy base for the tikkis.
• Beetroot (2 medium): Peeled and grated finely, beetroot adds a beautiful color and an earthy depth.
• Green Chili (2, finely chopped): Adds a mild heat that wakes up your taste buds without overpowering.
• Ginger Paste (2 teaspoons): Infuses a gentle warmth and brightness to the mix.
• Cumin Powder (½ teaspoon): Offers a subtle smokiness that complements the earthy beetroot.
• Garam Masala (½ teaspoon): Brings complexity with its blend of aromatic spices.
• Red Chili Powder (¼ teaspoon): Just enough to add a nice punch of color and flavor.
• Salt (to taste): Enhances all the natural flavors beautifully.
• Breadcrumbs (2–3 tbsp): Helps bind the mixture and creates a lovely crisp crust.
• Oil for shallow frying: Necessary for that golden, crisp exterior.
• Chopped Cilantro: Provides fresh herbal notes as a garnish.
• Lemon Juice: Adds a zesty brightness when squeezed over the finished tikkis.
• Chaat Masala: Sprinkled for an extra tangy and spicy kick.
• Crushed Peanuts: Optional, but fantastic for adding crunch and texture.

How to Make Sweet Potato and Beetroot Tikki Recipe

Step 1: Prep the Sweet Potato

Start by boiling the sweet potatoes until they become soft and tender. While they’re still warm, mash them thoroughly; this warmth helps to achieve a smooth, creamy texture that blends effortlessly with the other ingredients.

Step 2: Grate the Beetroot

Finely grate the beetroot so its texture is delicate within the tikkis. This ensures the beetroot mixes evenly and doesn’t leave large chunks, giving your tikkis a lovely balance of flavors and an attractive reddish tint.

Step 3: Bring Everything Together

In a large mixing bowl, combine the mashed sweet potato and grated beetroot. Add the finely chopped green chili, ginger paste, cumin powder, garam masala, red chili powder, and salt. Mixing these spices with the veggies gives the base a fragrant, exciting flavor profile.

Step 4: Add the Binding

Sprinkle in breadcrumbs gradually while mixing the ingredients. The breadcrumbs act as a binder, helping the mixture become firm enough to shape into tikkis without falling apart. You want enough to hold shape but not too dry.

Step 5: Shape the Patties

Divide the mixture into small portions and gently shape them into round, flat tikkis. Aim for a size that makes them easy to handle and cook evenly, just thick enough to stay soft and moist inside once fried.

Step 6: Heat the Pan

Warm a generous splash of oil in a skillet over medium heat. The oil should shiver slightly before you add the tikkis, ensuring a crisp golden crust forms quickly without absorbing too much oil.

Step 7: Cook Until Crisp

Carefully place your tikkis in the hot oil and cook for 3 to 4 minutes on each side. Watch closely as they develop a beautiful golden-brown crust that’s irresistibly crisp while the inside remains tender and flavorful.

Step 8: Rest Before Serving

Once cooked, transfer the tikkis onto paper towels to drain any excess oil. This resting step allows them to set perfectly, enhancing their texture and keeping them from becoming greasy.

Step 9: Serve the Tikkis Warm

Serve the Sweet Potato and Beetroot Tikki Recipe right away, ideally with a side of fresh green chutney or a cooling yogurt dip. These accompaniments bring freshness and balance, making each bite a complete taste experience.

How to Serve Sweet Potato and Beetroot Tikki Recipe

Garnishes

Fresh chopped cilantro sprinkled on top adds a burst of herbal fragrance and a pop of bright green color. A quick squeeze of lemon juice before serving brightens the earthiness of the beetroot and sweet potato pairing. For an extra zing, sprinkle some chaat masala which introduces a tangy, spicy edge that elevates every bite.

Side Dishes

These tikkis pair wonderfully with cooling yogurt-based dips or spicy green chutneys, giving you the perfect contrast in flavors and temperatures. For a fuller meal, serve with a fresh salad or warm flatbreads to round out the experience.

Creative Ways to Present

Make an eye-catching platter by layering the tikkis on a bed of mint leaves, garnished with crushed peanuts for crunch. You can also stack them as sliders with a dollop of raita and sliced onions for a fun twist. These little tikkis are versatile and can brighten up any snack or appetizer spread beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover tikkis in an airtight container in the refrigerator for up to 3 days. They hold their flavor well and can be enjoyed as a quick snack or part of your next meal.

Freezing

If you want to keep these longer, lay the tikkis flat on a tray lined with parchment paper and freeze until solid, then transfer to a freezer-safe bag. Frozen tikkis can last up to 2 months and are perfect for busy days when you need something fast and tasty.

Reheating

The best way to reheat is by pan-frying or baking in a hot oven, which helps restore their crispy exterior. Avoid microwaving if possible, as this can make them soggy – crispy tikkis are just better!

FAQs

Can I use raw sweet potatoes instead of boiled?

Boiling sweet potatoes softens them and ensures a smooth mash, which makes shaping the tikkis easier. Using raw sweet potatoes could result in a tougher texture and longer cooking time, so boiling first is recommended.

What if I don’t have breadcrumbs, can I substitute something else?

Yes, you can use crushed cornflakes, oat flour, or even semolina as a binder. Each will give slightly different textures, but the goal is to help the mixture hold together without becoming too dry.

Are the tikkis gluten-free?

The original recipe contains breadcrumbs which may have gluten. Use gluten-free breadcrumbs or alternatives like rice flour to make the Sweet Potato and Beetroot Tikki Recipe gluten-free friendly.

Can I bake the tikkis instead of frying?

Absolutely! Baking at 200°C (400°F) for about 20 minutes, flipping halfway, can make a healthier version with less oil while still achieving a crispy crust.

How can I make these tikkis more spicy?

Increase the amount of green chili or red chili powder according to your taste. Adding finely chopped fresh ginger can also ramp up the heat while adding brightness.

Final Thoughts

This Sweet Potato and Beetroot Tikki Recipe is such a joyous way to enjoy nutritious, colorful veggies in every bite. I hope you love making and sharing these crispy, flavorful tikkis as much as I do—they have the power to transform any snack time into a vibrant, comforting celebration. Grab your ingredients, get cooking, and savor the warmth and excitement these tikkis bring to your table.

Sweet Potato and Beetroot Tikki Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

This Sweet Potato and Beetroot Tikki recipe is a vibrant and healthy Indian-inspired snack featuring mashed sweet potatoes and grated beetroot combined with aromatic spices. Shallow fried until crisp golden, these tikkis are perfect as an appetizer or light meal, served with chutney or yogurt dip.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 10 tikkis
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Vegetables & Herbs

• 2–3 large Sweet potatoes (boiled & mashed)
• 2 medium Beetroot (peeled & grated)
• 2 Green chilies (finely chopped)
• Chopped cilantro (for garnish)
• 1 tsp Lemon juice (optional, for serving)

Spices & Seasonings

• 2 teaspoon Ginger paste
• ½ teaspoon Cumin powder
• ½ teaspoon Garam Masala
• ¼ teaspoon Red chili powder
• Salt (to taste)
• Chaat masala (optional, for serving)

Other Ingredients

• 2–3 tbsp Breadcrumbs
• Oil for shallow frying (such as vegetable or canola oil)
• Crushed peanuts (for texture, optional)

Instructions

1. Prep the Sweet Potato: Boil the sweet potatoes until they are soft and easily pierced with a fork. While still warm, peel and mash them thoroughly to ensure a smooth base for the tikkis.
2. Grate the Beetroot: Peel and grate the beetroot finely so that it can blend smoothly with the mashed sweet potatoes, avoiding chunkiness inside the tikkis.
3. Bring Everything Together: In a large bowl, combine the warm mashed sweet potato, grated beetroot, finely chopped green chilies, ginger paste, cumin powder, garam masala, red chili powder, and salt. Mix everything evenly to distribute the spices.
4. Add the Binding: Gradually sprinkle in the breadcrumbs, stirring continuously, until the mixture reaches a firmer consistency that can hold shape when formed into patties.
5. Shape the Patties: Divide the mixture into 10 portions. Using your hands, shape each portion into small, round tikkis that are thick enough to stay soft inside but firm enough not to fall apart during cooking.
6. Heat the Pan: Pour a thin layer of oil into a skillet or frying pan and warm it over medium heat until it shimmers, indicating it’s hot enough for shallow frying.
7. Cook Until Crisp: Place the tikkis carefully onto the hot pan, cooking each side for 3-4 minutes or until the outer crust turns golden brown and crisp. Flip gently to avoid breaking.
8. Rest Before Serving: Remove the cooked tikkis from the pan and drain excess oil by placing them on paper towels. Allow them to firm up slightly before serving.
9. Serve the Tikkis Warm: Plate the tikkis with your choice of accompaniments, such as green chutney, yogurt dip, a sprinkle of chaat masala, crushed peanuts for texture, and a squeeze of lemon juice if desired.

Notes

• To make this recipe gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs or ground oats.
• If you prefer less oil, you can bake the tikkis at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
• The green chili level can be adjusted to your spice preference.
• Adding crushed peanuts provides a nice crunch, but they are optional.
• Serve immediately for the crispiest texture; leftovers can be reheated in a skillet or air fryer.