Name: Baked Nutty Beetroot Tikkis recipe by Drashti Dholakia at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 - Beetroot, peeled and grated; 1 - Sweet potato, boiled, peeled and mashed; 1 - teaspoon oil; ½ teaspoon - Cumin seeds / Zeera; 1 - Green chili, finely chopped; 1 inch piece - Ginger, grated; ½ teaspoon - Coriander powder / dhania powder; ½ teaspoon - Jeera / Cumin powder; ¼ teaspoon - Garam masala powder; ¼ teaspoon - Chaat masala; 8-10 - Cashews; 8-10 - Almonds; 8-10 - Raisins; Salt to taste

ABOUT Baked Nutty Beetroot Tikkis RECIPE

These mini tikkis are prepared from grated beetroot and sweet potato (so here is a minor twist in the recipe, we have avoided using potatoes for binding and used sweet potatoes instead). Sweet potatoes are rich in iron, fiber and vitamins A and C. We have added nuts for the crunchy taste and shaped them a bit smaller to serve them as an appetizer.

Ingredients Serving: 2

1 - Beetroot, peeled and grated
1 - Sweet potato, boiled, peeled and mashed
1 - teaspoon oil
½ teaspoon - Cumin seeds / Zeera
1 - Green chili, finely chopped
1 inch piece - Ginger, grated
½ teaspoon - Coriander powder / dhania powder
½ teaspoon - Jeera / Cumin powder
¼ teaspoon - Garam masala powder
¼ teaspoon - Chaat masala
8-10 - Cashews
8-10 - Almonds
8-10 - Raisins
Salt to taste

Instructions

Coarsely grind cashews and almonds.
Heat oil in a non-stick pan and add cumin seeds.
Once it splutters, add green chillies and grated beetroot. Mix well and cook for 2-3 minutes. You may add more green chillies, depending on your taste.
Now add grated ginger and all the spice powders - coriander powder, cumin powder, garam masala powder, chaat masala and salt and saute for about a minute. Add mashed sweet potato and mix everything well.
In the end add coarsely crushed nuts and raisins. Mix well. Remove the mixture from flame and leave it to cool.
Pre-heat oven at 180 degrees.
Divide the mixture into equal portions and shape into small tikkis. Arrange in a baking tray.
Bake in a preheated oven for 10-15 minutes until the tikkis turn crisp.
Serve these beetroot tikkis hot as an appetizer or tea time snack along with green chutney.

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