Beetroot Tikki
Warm beetroot patties served with a pomegranate chutney.
Beetroot Tikki Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 10 Min


  • 1 tbsp Ghee
  • 1 tsp Royal cumin
  • 1 tbsp Ginger
  • 1 tsp Green Chilli paste
  • 2 Beetroot
  • 1 tsp Coriander powder
  • 1 tsp Garama Masala powder
  • 1 tsp Red Chiili powder
  • Salt
  • 1 tsp Cumin powder
  • 1 cup Pomegranate juice
  • ½ cup Tamarind paste
  • ½ cup Pomegranate seeds
  • 1 tsp roasted Cumin powder
  • 2 tsp jaggery
  • 1 Boiled Potato
  • 2 tsp All Purpose flour
  • Water
  • 5 tbsp Breadcrumbs
  • OIl: Green Chutney


  1. 1

    In a pan warm ghee, add Royal cumin, chopped Ginger, Green Chilli paste, grated Beetroot, Coriander powder, Garama Masala powder, Red Chiili powder, Salt, Cumin powder and sauté.
  2. 2

    Cook till beetroot is soft.
  3. 3

    Remove from heat and let it cool.
  4. 4

    Add boiled potato in beetroot mixture and make tikkis from it.
  5. 5

    Make a batter of all purpose flour, water, red chilli powder and salt.
  6. 6

    Dip tikkis in batter, roll in breadcumbs and deep fry in oil.
  7. 7

    For Pomegranate chutney add Pomegranate juice in a pan and reduce it to half.
  8. 8

    Add chopped ginger, tamarind paste, pomegranate seeds, roasted cumin powder, jaggery, red chiili powder, salt, garama masala powder and boil.
  9. 9

    Serve with Chutney.
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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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