Sweet Potato and Beetroot Tikki Recipe
A vibrant and healthy Sweet Potato and Beetroot Tikki recipe featuring a delicious blend of mashed sweet potatoes, grated beetroot, and warming spices. These shallow-fried patties are crispy on the outside and soft inside, perfect as a snack or appetizer, served with green chutney or yogurt dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 tikkis
- Category: Snack
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2-3 large sweet potatoes, boiled and mashed
- 2 medium beetroots, peeled and grated
- 2 green chilies, finely chopped
- 2 teaspoons ginger paste
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon red chili powder
- Salt to taste
- 2–3 tablespoons breadcrumbs
- Oil for shallow frying
Optional Add-Ins
- Chopped cilantro, as desired
- Lemon juice, as desired
- Chaat masala, as desired
- Crushed peanuts for texture, as desired
Instructions
- Prep the Sweet Potato: Boil the sweet potatoes until they are soft and mash them while still warm to ensure a smooth mixture.
- Grate the Beetroot: Peel and grate the beetroot finely so it blends smoothly into the mixture without chunks.
- Bring Everything Together: In a large bowl, combine the mashed sweet potato, grated beetroot, finely chopped green chilies, ginger paste, cumin powder, garam masala, red chili powder, and salt. Mix thoroughly.
- Add the Binding: Gradually add breadcrumbs to the mixture while mixing, until it becomes firm enough to shape into tikkis.
- Shape the Patties: Divide the mixture into small portions and form round tikkis, making sure they are thick enough to stay soft inside but hold their shape.
- Heat the Pan: Warm oil in a skillet over medium heat until it shimmers, preparing for shallow frying.
- Cook Until Crisp: Place the tikkis in the hot oil and cook each side for 3-4 minutes until golden brown and crisp.
- Rest Before Serving: Transfer the cooked tikkis to paper towels to drain excess oil and let them firm up slightly.
- Serve the Tikkis Warm: Serve warm with green chutney, yogurt dip, or your choice of accompaniment.
Notes
- Boiling and mashing sweet potatoes while warm helps achieve a smoother texture that binds well.
- Adjust the green chili quantity to control the heat level according to your preference.
- Adding optional ingredients like chopped cilantro, lemon juice, chaat masala, or crushed peanuts can enhance flavors and texture.
- Use breadcrumbs gradually to avoid making the mixture too dry.
- Shallow frying uses less oil than deep frying but still gives a crisp exterior; ensure oil is hot enough before cooking.
- These tikkis can also be baked at 375°F for 20-25 minutes with flipping halfway for a healthier version.
