Beetroot Tikki

This quick and easy dish is so tasty that it has the power to tempt even the most dedicated carnivores!

Beetroot Tikki is a delicious combination of cooked beetroot and potatoes, and loved by everyone in our family. The coating of semolina gives this tikki a crunchy texture as well as a great taste.



For the Aloo Tikki
2 medium potatoes
2 large beetroots, cooked
2 tbsp fresh garlic and ginger
4 slices of bread blended into breadcrumbs
2 green chillies (optional)
1 tsp Shemin’s Garam Masala powder
2 tsp Shemin’s Coriander Powder
1 tsp Shemin’s Ground Cumin
2 tsp Shemin’s Chaat Masala
1 cup semolina or breadcrumbs

For the Coriander Chutney
20g of coriander stem and leaves chopped
20g of shallots, diced
1 small apple, diced
1 green chilli
½ tbsp olive oil
½ tsp brown sugar

To make the chutney place all the ingredients in a blender with about 50ml water and pulse to a paste. Refrigerate until ready to serve.


1. Cook potatoes until tender. Let the potatoes cool down. Grate the beetroot and potatoes in a bowl. Add the breadcrumbs, the green chillies, and all the other ingredients except the semolina. Mix well. Season to taste.

2. Form the mixture into balls and shape into tikkis (these are traditional Indian flattened patties) and set aside on baking paper until ready to cook. Spread semolina or breadcrumbs on a plate and coat the tikkis in it.

3. Heat about 3cm of sunflower oil in a large heavy-based pan on a medium heat. Fry the tikkis without over crowding for 2-3 minutes on each side until crispy. Alternatively brush with some olive oil or spray oil and put under a hot grill until crispy.

Serve with coriander chutney.

Serves 6

Products used in this recipe