There’s something magical about transforming earthy, simple ingredients into a dish that’s as beautiful as it is delicious. Sweet Potato and Beetroot Tikki bring bold flavors and wholesome nutrition together in a snack perfect for festive gatherings or a quiet night in.
Packed with fiber, vitamin, and naturally gluten-free, these tikki prove that healthy eating can feel indulgent. Did you know beets support heart health while sweet potatoes are loaded with vitamin A? It’s a tasty way to nourish your body.
The magic lies in the balance—sweet roasted sweet potatoes meet earthy beetroot, all spiced to gently warm your palate. Crisp on the outside and soft, vibrant on the inside, every bite bursts with color and texture.
Serve them with mint chutney or creamy yogurt—they’re endlessly versatile. These tikki are my go-to when I need a quick, satisfying snack that’s hearty, healthy, and irresistibly good.
Why I Love This Recipe (And You Will Too)
- Burst of Color and Flavor: The vivid magenta hue and the sweet-spicy balance make these tikki a feast for the senses.
- Meal-Prep Friendly: Make a batch ahead of time and freeze them for those busy days when you need a quick snack.
- Customizable: Add a pinch of smoked paprika for a twist or swap in carrots if beets aren’t your thing.
- Healthy Comfort Food: These tikki satisfy my snack cravings without straying from my wellness goals.
- Kid-Approved: My little ones love the crispy edges and bright color—it’s an easy way to sneak in veggies!
Sweet Potato And Beetroot Tikki Recipe
Equipment
- Large Bowl
- Grater
- Frying Pan
- Spatula
- Cooking Spoon
- Measuring Spoons
- Chopping board
Ingredients
- 250 grams beetroot or 2 medium-sized beets
- 275 grams potatoes or 3 medium sized potatoes or 2 large potatoes
- ½ teaspoon kashmiri red chili powder or cayenne pepper
- 1 teaspoon fennel powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 1 teaspoon chaat masala
- 1 teaspoon dry mango powder or 1 teaspoon lemon juice
- 1 green chili – finely chopped
- 1 teaspoon black salt or rock salt – add more if required
- 1 teaspoon ground or minced ginger
- 2 tablespoons corn starch or rice flour or 2 brown bread slices or white bread – soaked in water and squeezed
- ½ cup rava or sooji
- 2 tablespoons oil for pan frying
Instructions
- In a pan or pressure cooker, boil beetroot and potatoes with salt and enough water for 7-8 whistles on medium flame.
- Drain the water, then peel and grate both the beetroot and potato into a bowl for an even, smooth mixture.
- Add spices, green chili, salt, and corn starch (or rice flour/soaked bread slices) to the grated mix.
- Mix everything well using your hands and shape the mixture into round patties or tikkis.
- Spread roasted semolina (rava) on a plate, then coat each tikki evenly with the semolina, dusting off any excess.
- Heat 2 tablespoons of oil in a pan and fry the tikkis until they are crisp and golden on both sides.
- Place the fried tikkis on kitchen paper towels to absorb excess oil and serve hot with your favorite chutney, dip, or sauce.
