Baked Nutty Beetroot Tikkis
We are sharing yet another beetroot recipe. This is a very easy-to-make, healthy and colourful appetizer recipe that you can enjoy guilt free. These tikkis or say mini tikkis are prepared from grated beetroot and sweet potato (so here is a minor twist in the recipe, we have avoided using potatoes for binding and used sweet potatoes instead). Sweet potatoes are rich in iron, fiber and vitamins A and C. Plus we have added nuts for the crunchy taste. We have shaped these tikkis a bit smaller to serve them as an appetizer.
If you or someone in your family does not like the taste of beetroot, we would suggest you start with ½ beetroot and add 2-3 sweet potatoes in this recipe. In this manner, you can gradually develop a taste for the healthy vegetable and then enjoy these tikkis or any other beetroot recipe. Boiled or cooked beetroot, added to any dish, makes the dish colourful and healthy. Boiled or cooked beetroot tastes better as compared to raw beetroot.
You can use these tikkis for making burger or simply serve them as an appetizer or tea time snack along with green chutney.
If you are looking for more beetroot recipes, then also check out our Recipe for Beetroot Raita and Beetroot Masala Sandwich.
Some of the Snacks Recipes on the blog, that you may like to try out are –
Kurkuri Bhindi
Doodhi Muthia
Bajra Vada
Besan Chilla with Carrot Paneer Stuffing
Baked Nutty Beetroot Tikkis
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Ingredients (1 cup = 240 ml)
- 1 beetroot peeled and grated
- 1 sweet potato boiled, peeled and mashed
- 1 teaspoon oil
- ½ teaspoon cumin seeds/jeera
- 1 green chili finely chopped
- an inch piece of ginger grated
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon chaat masala
- 8-10 cashews
- 8-10 almonds
- 8-10 raisins
- salt to taste
Instructions
- In a mixer/grinder, combine cashews and almonds and coarsely crush them.
- Heat oil in a non-stick pan and add cumin seeds.
- Once it splutters, add green chillies and grated beetroot. Mix well and cook for 2-3 minutes. You may add more green chillies, depending on your taste.
- Now add grated ginger and all the spice powders - coriander powder, cumin powder, garam masala powder, chaat masala and salt and saute for about a minute.
- Then add mashed sweet potato and mix everything well.
- In the end add coarsely crushed nuts and raisins. Mix well.
- Remove the mixture from flame and leave it to cool.
- Pre-heat oven at 180 degrees.
- Divide the mixture into equal portions and shape into small tikkis.
- Arrange in a baking tray.
- Bake in a preheated oven for 10-15 minutes until the tikkis turn crisp.
- Serve these beetroot tikkis hot as an appetizer or tea time snack along with green chutney.
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