Cardamom-Spiced Beetroot Tikki
Cardamom-Spiced Beetroot Tikki is an Indian recipe categorized as appetizer, snack, with 25 min of prep, 25 min of cooking, and 50 min total. It yields 4 servings.
Grated beetroot and mashed potato are seasoned with cardamom, cumin, ginger, and green chile, shaped into patties, and pan-fried. The crisp surface contrasts with the soft interior, and chutney or raita works well alongside.
Mealtime: Appetizer, Snack
Type: Appetizer, Snack
Cuisine: Indian
Dietary Preferences: Vegetarian, Vegan
Cooking Time: Under 30 Minutes
Difficulty Level: Beginner
Seasonal Preference: Budget-Friendly
Nutritional Information (per serving)
Calories: 240
Protein: 6g
Fat: 7g
Fiber: 5g
Sodium: 300mg
Ingredients
- 2 cups grated beetroot (300g)
- 1 1/2 cups boiled mashed potatoes (300g)
- 3 tablespoons neutral oil, divided (45mL)
- 1 teaspoon cumin seeds (2g)
- 2 teaspoons fresh ginger, grated (10g)
- 1 teaspoon green chili, finely chopped (5g)
- 1/2 teaspoon ground cardamom (1g)
- 1 teaspoon ground coriander (2g)
- 1/2 teaspoon red chili powder (1g)
- 1 tablespoon fresh lemon juice (15mL)
- 1/4 cup fresh cilantro, chopped (10g)
- 1/2 cup chickpea flour (60g)
- 1/4 cup rice flour (30g)
- 1 teaspoon kosher salt (5g)
Step by Step Instructions
- Heat 1 tablespoon neutral oil in a large skillet over medium heat, add the cumin seeds, and cook for 30 seconds, until fragrant.
- Add the grated beetroot and cook for 8 to 10 minutes, stirring often, until its excess moisture evaporates; transfer it to a mixing bowl and cool for 10 minutes.
- Add the mashed potatoes, ginger, green chili, cardamom, ground coriander, red chili powder, lemon juice, cilantro, chickpea flour, and kosher salt and mix until the tikki mixture holds together.
- Divide the mixture into 8 portions, shape them into 1/2-inch-thick patties, and lightly coat both sides with the rice flour.
- Wipe out the skillet, add the remaining 2 tablespoons neutral oil, and heat it over medium heat.
- Cook the beetroot tikkis in batches for 3 to 4 minutes per side, until crisp and deeply browned, adding no extra oil unless the pan becomes dry.
- Drain the Cardamom-Spiced Beetroot Tikkis briefly on a paper-towel-lined plate and serve warm.
Nutritional Information
Per serving, these vibrant Cardamom-Spiced Beetroot Tikkis deliver a nourishing balance of macronutrients alongside their energizing spices and vegetables.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 240 kcal |
| Protein | 6 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sodium | 300 mg |
Utensils
- Box grater or food processor attachment for shredding beetroot
- Large mixing bowl to combine the beetroot, potatoes, and spices
- Wooden spoon or spatula for stirring the mixture
- Masher to fluff the boiled potatoes
- Nonstick skillet or shallow-fry pan for cooking the tikkis
- Flat spatula or turner for flipping the patties
- Plate lined with paper towels to drain excess oil
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Cardamom-Spiced Beetroot Tikki into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Cardamom-Spiced Beetroot Tikki gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
box grater, chef's knife, cutting board, measuring tools, large skillet, mixing bowl, spatula, paper towels.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Prep time: 25 minutes. Cook time: 25 minutes. Total time: 50 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Cooking Questions & Helpful Tips
How do I keep the tikkis from falling apart?
Cook the grated beetroot until its excess moisture evaporates, cool it before mixing, use the measured chickpea flour, and chill shaped patties for 15 minutes if the mixture still feels soft.
Is this recipe gluten-free and vegan?
Yes, when the chickpea flour, rice flour, and spices are certified gluten-free. The listed ingredients contain no dairy, eggs, or other animal products.
Can I bake the tikkis?
Brush both sides lightly with the measured oil and bake at 425°F (220°C) for 18 to 22 minutes, turning once, until browned and firm.
What can replace green chili?
Replace the 1 teaspoon chopped green chili with 1/4 teaspoon cayenne pepper, or omit it for mild tikkis. Keep the cardamom and coriander unchanged.