Beetroot Tikki | Beetroot Cutlet

Healthy is no longer boring with these vibrant beetroot tikkis!. Crispy on the outside, soft and flavourful on the inside, your snack time just got its glow up.

If you’re anything like me, I am pretty sure you’re always on the lookout for snacks that are a little healthier but still super satisfying. And these beetroot tikkis totally deliver on that! They look awesome, are crispy, and packed with flavour to the brim.

I love making a batch of these for tea-time or when friends come over and they always disappear fast. You can pan-fry, use an air-fryer or even bake them depending on your mood and how much washing up you want to avoid 😉 

Beetroot Tikki Ingredients

For the tikki mixture:

• Beetroot, grated – Adds colour, nutrition, and earthy flavour.
• Mashed paneer – Makes the tikkis soft, rich, and protein-packed.
• Cooked rice – Helps bind everything while keeping the texture light.
• Boiled sweet potato, mashed – Adds natural sweetness and moisture.
• Finely chopped onions – For a bit of crunch and sharpness.

Spices and seasoning:

• Salt, cumin powder, chaat masala, amchur powder, pepper powder, and a pinch of garam masala.  All come together to add tang, warmth, and balance to the tikkis.

For binding:

• Oats powder – A healthy gluten-free binder that holds the mixture well.

For cooking:

• Sunflower oil or any neutral-flavoured oil – Used for shallow-frying the tikkis till crisp and golden.

Richa’s Top Tips For Beetroot Tikki

• Squeeze out excess moisture from the beetroot – This helps the mixture stay firm and prevents soggy tikkis.
• Mash everything well – Make sure the paneer, sweet potato, and rice are properly mashed so the mixture binds smoothly.
• Don’t skip the oats powder – It’s the secret to holding everything together without using breadcrumbs or flour.
• Cook on medium heat – This ensures the tikkis get crispy on the outside while staying soft inside.
• Shape with greased hands – Lightly oil your palms before shaping to avoid sticking and get smooth, even tikkis.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover beetroot tikkis in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer for a few minutes until crispy again.
• Freezer: Freeze uncooked tikkis by placing them on a tray until firm, then transfer to a ziplock bag. They stay good for up to 1 month. Thaw in the fridge before pan-frying.
• Meal prep friendly: You can make the mixture a day in advance and store it covered in the fridge. Just shape and fry when ready to eat.

Serving Ideas

These beetroot tikkis are super versatile so here are some fun ways to serve them:

• Tikki Chaat – Use these in place of aloo tikkis in your aloo tikki chaat recipe. Top with yogurt, chutneys, and sev for a colourful, spicy street food-style snack.
• Burger Patties – Sandwich them into buns with mint chutney, onions, and lettuce for a vibrant vegetarian burger.
• Wrap it Up – Roll the tikkis into a homemade roti or tandoori roti with sliced veggies and chutney for a quick lunch wrap.
• Add to Salads – Crumble leftover tikkis over a chickpea salad or quinoa bowl for added protein and crunch.
• Frankie Filling – Use as a base in your kathi roll or mumbai-style frankie recipe with spicy sauces and onions.
• With Dips – Serve as an appetizer with dips like mint chutney, garlic yogurt dip, and spicy mayo.
• Tea-Time Snack – Just serve warm with chai and masala peanuts or cheese crackers for an easy evening nibble.

Customisation Ideas

• Add herbs for freshness: A handful of chopped coriander or mint leaves can add brightness and lift the flavour.
• Use millet instead of rice: Swap the rice with cooked foxtail millet, barnyard millet or even amaranth for a more nutrient-dense twist.
• Make it cheesy: Add a bit of grated cheese into the mixture or as a stuffing for a melty centre.
• Turn it into kebabs: Shape the mixture around skewers and grill or bake for beetroot seekh kebabs.
• Crust it up: Press the tikkis into crushed cornflakes or poha before frying for extra crunch.
• Spiced coating: Dust lightly with seasoned semolina before cooking for a crispy spiced crust.

Beetroot tikkis are proof that snacks can be equal parts nourishing, delicious, and fun to make. Whether you’re serving them at a festive gathering, packing them into lunchboxes, or sneaking one (or three) with your evening chai, they’re bound to wow.

Tried them? Tag me on Instagram @my_foodstory, I’d love to see your version!

Watch How to Make Beetroot Tikki Recipe Video

This article was researched and written by Harita Odedra.