Beetroot Shikampuri Recipe

Cook the beetroots

Place the peeled, chopped beetroots in a saucepan, cover with water, bring to a simmer and cook until fork-tender, about 20–25 minutes. Drain and let cool slightly. Alternatively roast beetroots wrapped in foil at 200°C / 400°F for 40–50 minutes for deeper flavor.

Mash and drain

Grate or roughly mash the cooked beetroots with a box grater or fork. Place the mash in a clean kitchen towel and squeeze out excess moisture until mostly dry (this helps the cakes hold together). You should end up with about 2 to 2 1/2 cups of drained beet flesh.

Mix cake ingredients

In a bowl combine the drained beetroot, finely chopped red onion, minced garlic, chopped cilantro, and green chili if using. Stir in roasted cumin powder, ground coriander, salt, black pepper and lemon juice. Add the gram (chickpea) flour and breadcrumbs, mixing to a uniform mixture. The batter should be moist but firm enough to shape; if too wet add up to 2 tbs more besan or breadcrumbs.

Shape cakes

Divide the mixture into 8 equal portions (for about 8 small patties) and shape into flat round cakes about 2–2.5 cm thick. Press firmly so they hold together.

Cook the cakes

Heat a nonstick skillet or griddle over medium heat and add 1 tbs oil. Working in batches, add the beet cakes and cook 3–4 minutes per side until a golden edge forms and they are heated through. Add more oil between batches as needed. Alternatively, brush with oil and grill in a 200°C / 400°F oven for 12–15 minutes, flipping halfway, until set and slightly charred.

Prepare hung yogurt

If using regular yogurt, line a fine mesh strainer with cheesecloth and place over a bowl. Spoon the yogurt into the cloth and let it drain in the refrigerator for at least 2 hours (or up to overnight) until thickened. If using Greek yogurt, whisk briefly to a smooth consistency and adjust thickness with a little cream if desired.

Transfer the thick yogurt to a bowl and stir in salt, ground roasted cumin, lemon zest and finely chopped mint. Taste and adjust seasoning. The result should be tangy, creamy and spreadable for filling the cakes.

Prepare pistachio crust

Finely chop the pistachios (or pulse briefly in a food processor) until coarse crumbs form; avoid overprocessing into a paste. Combine chopped pistachios with panko breadcrumbs if using and spread on a small plate. Mix in a pinch of salt and the optional sumac for a tangy note.

Fill the cakes

When beet cakes are slightly cooled but still warm, place a teaspoon of the hung yogurt filling on top of half of the cakes. Top each with another cake to make a small sandwich (or spoon the filling into the center to create a shallow well if preferred). Press gently to secure.

Crust the edges (optional)

Brush the edges of each sandwich lightly with a little yogurt or a tiny amount of olive oil, then roll the exposed filling edge in the chopped pistachio mixture so the pistachios adhere, creating a crusted rim. Alternatively, press pistachios into the top of each open-faced cake.

Finish and serve

Arrange the sandwiches on a serving platter. Sprinkle a little sumac over the top if using, drizzle with 1 tsp extra virgin olive oil, and garnish with microgreens or cilantro. Serve warm or at room temperature as an appetizer or part of a mezze plate.