Mini Beetroot Tikki Video by Tarla Dalal Video by Tarla Dalal
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Beetroot Cutlet Recipe (Mini Beetroot Tikki) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
6 Mins
Total Time
16 Mins
Makes
10.00 mini tikkis
Ingredients
Main Ingredients
3/4 cup boiled peeled and grated beetroot
1/4 cup grated carrot
1 small bread slice , soaked in water and crumbled
1 tbsp finely chopped coriander (dhania)
1/2 tsp chaat masala
1/2 tsp chilli powder
1/4 tsp dried mango powder (amchur)
1/4 tsp garam masala
1 tbsp cornflour
salt to taste
cornflour for rolling
oil for deep-frying
For Serving
Method
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 10 equal portions and roll each portion into 25 mm. (1”) flat round tikki.
- Roll the tikkis in the cornflour till they are evenly coated from all the sides.
- Heat the oil in a deep kadhai and deep-fry the tikkis, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney or tomato ketchup.
See step by step images of Mini Beetroot Tikki
