Beetroot Tikki Recipe
Grilled beetroot cakes | toasted spices | pistachio crust
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Ingredients
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Beetroot Tikki
Pistachio Crust & Finish
Method
Beetroot Tikki
- 1
Prepare vegetables
Peel and grate the beetroots using a box grater or food processor until you have approximately 2 cups grated. Dice the potato into 1/2-inch pieces.
- 2
Par-cook potato and beet
Place diced potato in a small pot, cover with water, add a pinch of salt, bring to a simmer and cook until just tender, about 8–10 minutes. Drain thoroughly and let steam off moisture. Meanwhile, place grated beetroot in a fine mesh sieve or cheesecloth and press to remove excess liquid; reserve 1–2 tablespoons of beet juice for color if desired.
- 3
Toast and grind spices (if using whole)
In a dry skillet over medium heat, toast cumin seeds (1 tsp) and coriander seeds (1 tsp) for 1–2 minutes until aromatic. Grind them in a spice grinder or mortar and pestle. If already using ground spices, skip to the next step.
- 4
Sauté aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add minced garlic, grated ginger and chopped green chili; cook for 30–45 seconds until fragrant. Remove from heat and let cool slightly.
- 5
Combine tikki mixture
In a large bowl combine the drained grated beetroot, cooked and drained potato (mash lightly with a fork), cooled sautéed aromatics, chopped cilantro, chickpea flour, ground toasted cumin, ground toasted coriander, garam masala, smoked paprika, salt and black pepper. Add lemon juice and 1–2 tablespoons water if mixture seems dry. Mix thoroughly; the mixture should hold together when pressed. If too wet, add up to 1–2 tablespoons more chickpea flour; if too dry, add a tablespoon of water or reserved beet juice.
- 6
Form tikkis
Divide the mixture into 8 equal portions for small plates (about 2 tablespoons each) or 6 for slightly larger. Using slightly oiled hands, form each portion into a compact patty about 2.5–3 inches in diameter and 1/2 inch thick. Chill the formed tikkis in the refrigerator for 15 minutes to help set.
- 7
Prepare pistachio crust
Place 1/2 cup extra pistachios and optional sesame seeds in a shallow bowl and pulse with a knife or food processor until coarse crumbs form — do not over-process into a paste.
- 8
- 9
Grill/fry tikkis
Heat remaining 1 tablespoon olive oil in a nonstick skillet or cast iron over medium heat. Add tikkis, spacing them so they don’t touch. Cook 3–4 minutes per side until the crust is golden and the center is warmed through. Alternatively, grill on a well-oiled grill pan for 3–4 minutes per side. If using an oven, place on a parchment-lined sheet and bake at 200°C / 400°F for 10–12 minutes, turning once, finishing under a hot broiler 1–2 minutes for color.
Pistachio Crust & Finish
- 10
- 11
Plate
Spoon a small dollop (about 1 tablespoon) of yogurt onto each small plate. Place 1 or 2 warm beetroot tikkis on the yogurt. Sprinkle extra chopped pistachio crumbs on top, and finish with microgreens or cilantro leaves. Drizzle a small amount of reserved beet juice or lemon juice around the plate for brightness if desired.
- 12
Serve
Serve immediately while warm so the pistachio crust is crisp. These work as a small plate/appetizer — two tikkis per person is recommended.
