When you're craving a snack that’s both colorful and comforting, this Sweet Potato and Beetroot Tikki Recipe is an absolute winner. It’s a delightful blend of naturally sweet, earthy veggies, transformed into golden, crisp patties you can enjoy anytime—perfect for tea time, a light dinner, or even a crowd-pleasing appetizer.

A white plate filled with around ten round, thick patties of bright reddish-pink color with some darker charred spots, topped with small pieces of fresh green herbs. The patties have a textured look, showing bits of orange and other colors inside. There are two lemon wedges placed at the back of the plate, and a few green herb leaves are scattered around the white marbled surface. photo taken with an iphone --ar 4:5 --v 7 — Sweet Potato and Beetroot Tikki, healthy veggie patties, colorful snack ideas, easy vegetarian appetizers, earthy vegetable fritters

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Why You’ll Love This
Ingredient Snapshot
How to Make Sweet Potato and Beetroot Tikki Recipe
Smart Little Tips
Serving Ideas
Make-Ahead, Store & Reheat
Frequently Asked Questions
Final Thoughts
Print Recipe

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Why You’ll Love This

These tikkis marry sweet potato’s creamy softness with beetroot’s vibrant color and earthy sweetness. The spices add warmth without overwhelming, creating a delightful balance of flavors you’ll keep coming back for.

Reliable Texture, Great Flavor: The combination of mashed sweet potato and grated beetroot, carefully bound with just enough breadcrumbs, gives a tender yet moldable consistency that’s flavorful through and through.
Crisp–Golden Finish: Shallow frying in medium heat produces that toasty crust that contrasts beautifully with the soft inside.
Pantry-Friendly Ingredients: Most ingredients are staples—sweet potatoes, beetroot, spices—which makes this recipe easy to pull off anytime.
Weeknight Easy, Weekend Worthy: It’s quick to prepare but special enough to serve guests or enjoy as a wholesome treat for yourself.

Ingredient Snapshot

The image shows five round, deep red patties with a textured surface placed closely on a white plate in a slightly overlapping pile. The patties have small flecks of darker and lighter red shades with bits of orange-red visible inside, giving them a coarse look. Small green leaf pieces are scattered on top of the patties and around the plate, adding a contrast to the red color. Two yellow lemon wedges are positioned near the edge of the plate, with some more green leaves placed on the white marbled surface around the plate. The overall color scheme is a mix of deep reds, bright yellow, and fresh green on a white marble background. photo taken with an iphone --ar 4:5 --v 7 — Sweet Potato and Beetroot Tikki, healthy veggie patties, colorful snack ideas, easy vegetarian appetizers, earthy vegetable fritters

Choosing fresh, quality ingredients makes all the difference in this Sweet Potato and Beetroot Tikki Recipe. You want sweet potatoes that are firm and not sprouting, and beets with smooth skin for the best texture and sweetness.

Sweet potato: Pick firm, evenly colored tubers without soft spots for creamy mashing.
Beetroot: Fresh, smooth-skinned beets add deep color and subtle, earthy sweetness.
Green chili: Fresh and crisp, finely chopped to add just the right hint of heat.
Breadcrumbs: Use fresh or panko breadcrumbs to achieve that perfect binding without toughness.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

How to Make Sweet Potato and Beetroot Tikki Recipe

Step 1 — Set Up & Season

Start by boiling the sweet potatoes until they’re tender and mash them while still warm to get that silky texture. Meanwhile, peel and finely grate the beetroot—this helps it blend smoothly without overpowering the softness. In a mixing bowl, bring the mashed sweet potato and grated beetroot together with chopped green chili, ginger paste, and spices like cumin powder, garam masala, red chili powder, and salt. Give everything a good mix—you’ll notice a fragrant, vibrant mixture beginning to take shape.

Step 2 — Sear, Toast, or Mix

Now comes the binding: sprinkle breadcrumbs little by little into your veggie mix, pressing and folding until the mixture feels firm enough to hold its shape but not stiff. This part’s key — add just enough to create a tender texture inside while still crisping up beautifully. Form small, round tikkis, about the size of your palm, keeping them a bit thick for that soft interior you’ll love.

Step 3 — Finish for Best Texture

Heat oil in a skillet over medium heat—when it shimmers, carefully place the tikkis in. Cook each side for around 3 to 4 minutes, watching for that gorgeous golden crust to develop. Flip with care so you don’t lose their shape. Once golden and crisp, drain on paper towels so any extra oil is absorbed, helping maintain that perfect crunch. Let them rest for a minute or two to firm up before serving; you’ll be rewarded with tikkis that are crisp on the outside and melt-in-your-mouth tender inside.

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Smart Little Tips

I’ve found that balancing moisture with just enough breadcrumbs is the magic trick here. Too wet, and the tikkis fall apart; too dry, and they become heavy. Taking care to grate beetroot finely helps it release less moisture too.

Doneness Cue: Look for a deep golden crust and slightly firm texture; that’s when they're perfectly cooked inside and out.
Temperature Trick: Medium heat works best—too high and you risk burning the crust before the center warms through.
Make-Ahead Move: You can assemble the shaped tikkis ahead and refrigerate for 30 minutes to firm up before frying.
Avoid This Pitfall: Don’t skip resting the mashed sweet potato—it makes mashing easier and gives a better texture.

Serving Ideas

Sweet Potato and Beetroot Tikki Recipe - Recipe Image — Sweet Potato and Beetroot Tikki, healthy veggie patties, colorful snack ideas, easy vegetarian appetizers, earthy vegetable fritters

Finishing Touches

I love serving these Sweet Potato and Beetroot Tikkis with a tangy green chutney or cooling yogurt dip—both add freshness and light acidity that balance the satsuma-sweet warmth of the tikkis. You can also squeeze some lemon juice over the top or sprinkle chaat masala for that hint of zing and spice.

Pair It With

These tikkis pair beautifully with a crisp cucumber salad or a simple tomato-onion salad to add crunchy, fresh contrast. Light dal or a mild curry on the side makes for a wholesome meal if you want to turn these into a main course.

Easy Plating Upgrades

For a weeknight, a simple stack of tikkis with a drizzle of chutney works great. For guests, try plating them on banana leaves or rustic wooden boards with lemon wedges, fresh coriander leaves, and a scattering of crushed peanuts for added texture and visual appeal.

Make-Ahead, Store & Reheat

Storing Leftovers

Store leftover tikkis in an airtight container in the fridge for up to 3 days. Keep a layer of parchment between them to prevent sticking, and note they’ll soften a bit as they absorb moisture, but warming them carefully can restore much of the crispness.

Freezing Tips

This Sweet Potato and Beetroot Tikki Recipe freezes quite well. Flash freeze the shaped tikkis on a tray before placing them into a resealable bag or airtight container. When you’re ready, thaw overnight in the fridge and fry or bake to re-crisp. Avoid freezing cooked tikkis as they lose their texture after reheating.

Reheating Sweet Potato and Beetroot Tikki Recipe Without Drying Out

To reheat, I prefer the air fryer at 350°F (175°C) for about 5-7 minutes—it revives the crisp crust without drying the interior. Alternatively, bake in a preheated oven or pan-fry gently on medium heat, turning often to warm through evenly. Avoid microwaving alone unless you cover them loosely with a damp paper towel to keep moisture in.

Frequently Asked Questions

Can I bake the Sweet Potato and Beetroot Tikki instead of frying?

Absolutely! Baking at 400°F (200°C) for about 20 minutes, flipping halfway through, will give a healthier crisp. Just brush lightly with oil to aid browning.

What if my tikki mixture feels too wet or sticky?

Add more breadcrumbs a tablespoon at a time to absorb excess moisture until you can shape them without sticking to your hands.

Can I add cheese or other fillings inside the tikkis?

Definitely! A small cube of paneer or mozzarella inside makes a wonderful surprise. Just seal the edges well so it doesn’t leak during cooking.

How spicy are these tikkis?

You control the heat—use less or no green chili for a mild version, and add more if you like a kick. The spices are warming but not overpowering.

Final Thoughts

Making this Sweet Potato and Beetroot Tikki Recipe always feels like a little celebration of color, texture, and cozy flavors. I love how simple ingredients come together to create something that looks as lovely as it tastes. Whether you’re after a quick snack or adding a veggie-rich side to dinner, these tikkis deliver every time. You’ll enjoy the comforting warmth balanced with that crisp, golden crust, and the bonus is they're gluten-friendly if you swap in the right breadcrumbs. Give this recipe a try—you might find it becomes a new staple in your kitchen rotation!

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