Beetroot Tikki Recipe Beetroot Cutlet

This deep purple-colored vegetable is supercharged with powerful nutrients and has a distinctly sweet and earthy flavor. The best part of this beetroot tikki recipe is that it is completely oil-free. I have posted some more beetroot recipes in my blog, like Beetroot Pulao, Beetroot Kurma, Beetroot Chickpea Stir fry, Beetroot Halwa, Beetroot Raita In this beetroot cutlet recipe, I have not boiled the beetroot, and it’s not necessary. You can also make cutlets by dipping them in the cornflour or maida/refined flour slurry, or you can also use gram flour batter if you want to avoid using cornflour or refined flour. Then, the cutlets can be rolled in dry breadcrumbs before air frying / deep frying, or shallow fry. You can also coat it with semolina (rava). The coating of semolina gives this tikki a crunchy texture and taste. Today, I have shared how to make beetroot tikki using the Instant Vortex Air fryer Air fryers are great for cutting down on extra fat and calories, traditionally, these tikki/cutlets are made by deep-frying or shallow-frying.

Don’t have an Airfryer?

You can make this beetroot tikki without an air fryer, just pan fry, deep fry, or shallow fry. Alternately preheat and bake at 395°F (180°C) for 20-25 minutes.

Also check my Kids Lunch Box Series Posts

Lauki Paratha + Tomato Ketchup + Beetroot Tikki

How to Make Beetroot Tikki (Beetroot Cutlet)

In a pressure cooker or pan, boil the potatoes with some salt and water for 3-4 whistles on medium flame. Once done, grate or mash the potatoes. Peel and grate the beetroot and squeeze out the excess juice. Note: I have not boiled the beets here. Take a mixing bowl. Combine all the ingredients and mix well. Instead of breadcrumbs, you can also add cornflour or rice flour, or rava (sooji) as a binding agent. Add more bread crumbs if the mixture is moist. (DO NOT ADD WATER). Grease your palm with a teaspoon of oil so the mixture does not stick. Now make a small lemon-sized ball, flatten it between your hand palm, and make round-shaped cutlets/tikki. Use the same process for the remaining mixture and make more cutlets. Then, place a sheet of parchment or lightly oiled aluminum foil in the basket/tray. Now, place the cutlets into a single layer. Using the display panel, select AIRFRY, then adjust the temperature to 375°F (190°C) and, set the time to 12 minutes, then touch START. So, preheating starts for 3 minutes. When the display indicates “Add Food” insert the cooking tray in the center position. When the display indicates “Turn Food” carefully flip the cutlets/tikkis. Once beetroot cutlet/tikki/patties are crispy and golden brown, take them onto the plate and serve hot with ketchup or green chutney. OR You can also deep fry or shallow fry these tikki’s. Alternately preheat and bake at 395°F (180°C) for 20-25 minutes.