Beetroot Tikkis

Beetroot Tikkis

Would you believe it if I said the inspiration for these beetroot tikkis came from my high school canteen?

As kids and then teenagers one never appreciated home-cooked meals. The lunch boxes would seem too boring and it was “cool” to have pocket money growing up and even “cooler” to be able to spend it on canteen meals. While growing up, I didn’t get any pocket money apart from birthdays when we could use it to treat our friends in the school canteen. And what would be our goto meal? Of course not anything remotely healthy, but those scrumptious deep-fried, bread crumb coated, potato mixed beetroot pakoras (fritters) priced at Rs.3 per two-inch sized tiny portions. Each person could have at least two.

Oh well! Gone are those days with bittersweet memories but the taste of pakoras still lingers fresh. So I find excuses to make these on rainy days and indulge with some green chutney and a cup of masala chai. These beetroot tikkis are pan-fried, not deep-fried, and they still taste yummy. Super easy to prepare, they make a lovely meal for kids too.

Also, if you like beetroot, don’t forget to check out my recipes for a burger, dip and pilau.

Beetroot Tikkis


  • Medium sized beetroots- 4
  • Medium sized potato- 1
  • Bread crumbs- ½ cup
  • Ginger-garlic paste- 1.5 tablespoon
  • Coriander powder- ½ teaspoon
  • Amchoor (raw mango powder)- ½ teaspoon
  • Garam masala (curry powder)- ½ teaspoon
  • Whole coriander (coarsely ground)-1/4 teaspoon
  • Red chilli powder (optional)-1/4 teaspoon
  • Chopped green chillis- 2
  • Finely chopped fresh coriander leaves- 2 tablespoons
  • Himalayan or rock salt- 1.5 teaspoon or to taste
  • Oil for shallow frying- 4 tablespoons


  1. Grate the beetroots on the fine side of the grater
  2. Boil and mash the potato and mix all the ingredients together
  3. Grease your palms with little oil and make palm-sized discs, half inch in thickness
  4. Shallow fry on a non-stick pan in a vegetable oil of your choice on medium heat. It would take approximately 5-7 minutes to cook each side. For best results use safflower or groundnut oil. Should you choose to deep fry, increase the quantity of breadcrumbs to 1 cup. Serve hot with green coriander-mint chutney


Calories (for 2 tikkis)- 108>/br> Nutrition- Iron/Magnesium/ Vitamin C/ Fiber/Folate/Sugar
It does wonders for your- Mood/Immunity/Sleep/Heart/Fetal Development/Colon Health/Gut/Bowels
This is “My 3pm Meal”


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1 Comment

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    Vegan Beetroot & Tofu Burger
    September 25, 2020 at 11:23 am

    […] star ingredient was of course finely grated beetroot .  I have another version of beetroot tikkis or cutlets on the blog, but this time I decided to switch things around a bit and also played with […]

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