Beetroot tikki recipe, no oil beetroot tikki recipe

Beetroot tikki recipe with step by step photos. Sharing a very healthy and tasty evening snack recipe that could munched on without guilt.

No oil beetroot tikki recipe or baked beetroot beetroot tikki recipe. I have been getting requests for low oil recipes and zero oil recipes. Though I m not very keen personally on zero oil recipes, I am trying few zero oil recipes for sharing here. One such attempt was this baked beetrot tikki recipe I made in oven.

This no oil beetroot tikki is delicious on its own standard. Baking i high temperature makes this tikki very crispy from the outside while the juices are concealed and the tikki is very soft in the middle. Since we are not using oil, be generous in seasoning to balance the taste.

To make beetroot tikki recipe I have used boiled potatoes, cumin powder, crushed ginger-garlic-green chilies, cilantro leaves and amchur powder apart from beets. If you prefer you can give a quick spray of oil on all the shaped tikkis before popping them into the oven.

Serve beetroot tikki warm or hot with green chutney.

Here is how to make beetroot tikki recipe with step by step photos. Also check corn cutlet, paneer kabab, beetroot kola urundai , baked beet chips recipes

Step by step beetroot tikki recipe.

1. Mix all the ingredients thoroughly. Add rava as required to bind the dough. Preheat oven at 200C.

2. Divide the dough into 12 equal parts and shape into tikkis.

3. Arrange in a baking tray and give a quick spray of oil if only needed.

4. Bake in preheated oven for 12-15 minutes until the edges crisp up. Serve beetroot tikki hot with green chutney.

Beetroot tikki recipe card below:

Beetroot tikki recipe, no oil beetroot tikki recipe

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Harini

Beetroot tikki recipe with step by step photos. No oil baked beetroot tikki recipe

4.5 from 2 votes

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Snack

Cuisine Indian

Servings 12

Calories 368 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1 large beetroot peeled and grated
• ▢ 2 large potatoes boiled and mashed
• ▢ 2 green chilies crushed
• ▢ 1 teaspoon ginger-garlic paste
• ▢ 2 tablespoons cilantro leaves
• ▢ 1/2 teaspoon amchur powder
• ▢ 1/2 teaspoon roasted cumin powder
• ▢ Salt
• ▢ bread crumbs or sooji for binding

Instructions

 

• Mix all the ingredients thoroughly. Add rava as required to bind the dough. Preheat oven at 200C.
• Divide the dough into 12 equal parts and shape into tikkis.
• Arrange in a baking tray and give a quick spray of oil if only needed.
• Bake in preheated oven for 12-15 minutes until the edges crisp up. Serve beetroot tikki hot with green chutney.

Notes

1. You can few drops of oil in the veggies mixture
2. Change seasoning as per taste

Nutrition

Calories: 368kcal

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