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Sweet Potato and Beetroot Tikki Recipe

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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.

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.

Find it online: https://bitezly.com/sweet-potato-and-beetroot-tikki-recipe/