The earthy taste of the beetroots makes the cutlets very special. The colour of beetroot is so inviting and kids would love this. It is indeed a favourite snack for the whole family.This can be served as an appetizer or a tea time snack. I am sending this recipe for 'Cook with Red Event' announced at Merry Tummy.

Beetroot Tikki

Beetroot, grated-1
Onion, chopped-1
Green chillies, chopped- 2
Ginger garlic paste- 1 teaspoon
Pepper powder- ¼ teaspoon
Garam masala- ¼ teaspoon
Maida/all-purpose flour- 1 teaspoon
Salt- to taste
Corn flour- 2 tablespoons
Bread crumbs- 1 cup
Oil- to deep fry

Beetroot tikki

  • Pressure cook potatoes till soft. Peel the potatoes and mash it roughly.
  • In a pan add 3 teaspoons oil and add onion and sauté till soft then add green chillies and ginger garlic paste and cook till raw smell leaves.
  • Add the grated beetroot and sauté on medium high flame till raw earthy smell goes and become a dry mixture.
  • Then add pepper, garam masala powder and salt with this mixture and cook for a minute and add the mashed potato and mix well with this masala. Check the salt and switch off the gas and allow this mixture to cool.
  • Add maida with this mixture and mix well. Take a gooseberry sized ball and make it flat like patties.
  • Mix water with the corn flour and make thick slurry. 
  • Roll the patties first in bread crumbs then in cornflour slurry and  roll this again in bread crumbs.
  • Deep fry or shallow fry this in oil and keep on the paper towel to drain extra oil.
  • Note:  Don’t mash potatoes while it is hot.
  • Before making into patties the mixture should be cooled thoroughly. Otherwise the patties gets soggy.
  • Non vegetarians can replace beaten egg instead using corn flour slurry.

Beetroot Patties