These beetroot cutlets or patties are guilt-free because they are baked, with the same awesome taste! This easy recipe shows you how to make delicious beetroot tikki that are low in calories and use up limited oil.
Peel and grate the beetroot. Squeeze out the liquid from the beetroot.
Boil, peel, and mash 2 potatoes.
To the beetroot add mashed potatoes,1 chopped green chili, 1 teaspoon ginger-garlic paste, ½ teaspoon lemon zest, ½ teaspoon garam masala, ½ teaspoon chaat masala, ½ teaspoon chili powder, ½ teaspoon coriander powder, ½ teaspoon ground cumin, 1 teaspoon salt and 10 roughly chopped cashews, ¼ cup chopped coriander leaves, and 2 tablespoons spring onions, and a teaspoon of warm peanut oil.
Mix everything together in a large bowl. If the mixture is too soft and doesn’t hold together, add a tablespoon or two of all-purpose flour.
Make patties
Divide the beetroot mixture into 12 to 14 balls and shape them into patties.
Mix ¼ cup all-purpose flour with ¼ cup of water without any lumps. Brush the flour mixture on both sides of the cutlets.
Take breadcrumbs in a small bowl. Place the beetroot patties in the bowl and coat them with the crumbs.
Bake the beetroot cutlets
Place the beetroot patties on a baking tray or sheet pan apart from each other. Spray peanut oil to cover the surface of each cutlet. Flip them and repeat.
Bake the tikki in the oven for 20 minutes. Flip them and bake for another 20 to 25 minutes until they are browned to your satisfaction.
Notes
Potatoes: I prefer starchy ones like russet potatoes that turn out fluffy.
Breadcrumbs: I recommend Panko crumbs which are crisper. But you can use the regular ones as well.
Cashews: Use roasted cashews for a better crunch. You can also use other roasted nuts like almonds, walnuts or peanuts.
Get the texture right: It might get a little messy after you brush the tikki with the flour-water mixture. If the mixture becomes too soft to handle, dip them again in the breadcrumb mixture before placing them on the baking tray.
Make it quick: Just try to get them inside the oven as soon as possible. The oven will take over from there.
Use egg wash: If you're not vegan, use a beaten egg to brush over the cutlets instead of the flour-water mixture.
Pat dry: Ensure that there’s no additional moisture from the ingredients. Pat everything dry from the boiled potatoes to chopped herbs before adding them to the beetroot mixture.
Add oil: Don’t forget to add warm oil to the mix with the spices. This helps to bring everything together.