This beetroot tikki recipe gives you a tasty and very healthy snack, that could make sure your kids eat this otherwise disliked vegetable!
This is a very easy-to-make, healthy and colourful appetizer beetroot tikki recipe that you can enjoy guilt free. These tikkis or say mini tikkis are prepared from grated beetroot and sweet potato.
So here is a minor twist in the beetroot tikki recipe. We have avoided using potatoes for binding and used sweet potatoes instead. Sweet potatoes are rich in iron, fibre and vitamins A and C. Plus we have added nuts for the crunchy taste. We have shaped these tikkis a bit smaller to serve them as an appetizer.
If you or someone in your family does not like the taste of beetroot, we would suggest you start with ½ beetroot and add 2-3 sweet potatoes in this beetroot tikki recipe. In this manner, you can gradually develop a taste for the healthy vegetable and then enjoy these tikkis or any other beetroot recipe.
Boiled or cooked beetroot, added to any dish, makes the dish colourful and healthy. Boiled or cooked beetroot tastes better as compared to raw beetroot.
You can use these tikkis for making burger or simply serve them as an appetizer or tea time snack along with green chutney.
In a mixer/grinder, combine cashews and almonds and coarsely crush them.
Heat oil in a non-stick pan and add cumin seeds.
Once it splutters, add green chillies and grated beetroot. Mix well and cook for 2-3 minutes. You may add more green chillies, depending on your taste.
Now add grated ginger and all the spice powders – coriander powder, cumin powder, garam masala powder, chaat masala and salt and saute for about a minute.
Then add mashed sweet potato and mix everything well.
In the end add coarsely crushed nuts and raisins. Mix well.
Remove the mixture from flame and leave it to cool.
Pre-heat oven at 180 degrees.
Divide the mixture into equal portions and shape into small tikkis.
Arrange in a baking tray.
Bake in a preheated oven for 10-15 minutes until the tikkis turn crisp.
Serve these beetroot tikkis hot as an appetizer or tea time snack along with green chutney.
Published here earlier.
Image source: author’s blog.
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