Beetroot Tikki Recipe

Prepare beetroots and potatoes

If you don't have pre-cooked beets, roast or boil 2 medium beetroots until tender (about 35–45 minutes roasted at 200°C/400°F or 25–30 minutes boiling). Cool, peel and grate. Boil medium potatoes until fork-tender, peel and mash. Allow both to cool slightly.

Mix and bind

In a large bowl combine grated beetroot (2 cups) and mashed potato (1 cup). Add 1/2 cup finely chopped onion, 1 tbsp chopped green chilies, 1/4 cup chopped fresh cilantro, 1 tsp grated ginger, 1 tsp minced garlic, 1/2 tsp garam masala, 1/2 tsp ground coriander, 1/4 tsp roasted cumin powder, 1 tsp salt, 1/4 tsp black pepper and 1 tbsp lemon juice. Mix thoroughly. Sprinkle 2 tbsp cornstarch (or gram flour) and mix until the mixture holds together when pressed. Adjust salt or spices to taste.

Shape tikkis

Divide the mixture into 8 equal portions (about 2–3 inches wide). Wet your hands slightly and shape into round patties about 1/2 inch thick, pressing firmly so they don't fall apart.

Pan-fry until crisp

Heat a non-stick skillet or heavy-bottom pan over medium heat. Add 2 tbsp oil and swirl to coat. Place tikkis in the pan without overcrowding. Cook 3–4 minutes per side until a crisp edge forms and they are heated through. If they are browning too quickly, lower the heat. Transfer to a rack or paper towel-lined plate to drain briefly.

Make the marinade

In a bowl whisk together 1/2 cup plain yogurt, 1 tbsp grated ginger, 1 tbsp minced garlic, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper until smooth.

Marinate lamb

Pat the 8 lamb chops dry with paper towel. Rub the marinade all over each chop, coating both sides and around the edges. Place chops in a single layer in a shallow dish or zip-top bag. Marinate in the refrigerator for at least 1 hour, ideally 3–4 hours or overnight for deeper flavor.

Chargrill the chops

Preheat a grill or grill pan to high heat (about 230–260°C / 450–500°F). Remove chops from marinade and let excess drip off. Oil the grill grates lightly. Place chops on the hot grill and cook 2–3 minutes per side for medium-rare depending on thickness (about 1-inch thick). For medium, cook 3–4 minutes per side. Use an instant-read thermometer if available: 57°C (135°F) for medium-rare, 63°C (145°F) for medium. Allow chops to rest 5 minutes after grilling before serving to let juices redistribute.

Arrange two beetroot tikkis per plate, place 2 chargrilled lamb chops alongside. Add a spoonful (about 1–2 tbsp each) of mint or coriander chutney, garnish with microgreens or salad leaves and a lemon wedge. Squeeze lemon over chops and tikkis just before eating.