Christmas Sweet Potato And Beetroot Tikki Recipe
Christmas Sweet Potato and Beetroot Tikki is a colorful, festive appetizer made with mashed sweet potatoes, grated beetroot, warming spices, and fresh herbs. The sweet potato gives each tikki a soft center, while beetroot adds natural sweetness and a deep red color that makes the patties suitable for a holiday spread.These vegetable tikkis are pan-fried until golden and lightly crisp on the outside. They are easy to prepare with everyday ingredients and can be served as a starter, party snack, or vegetarian side dish during Christmas celebrations.
Equipment
- Medium saucepan
- Mixing bowl
- Grater
- Potato masher or fork
- Measuring cups and spoons
- Nonstick frying pan
- Spatula
- Plate
Ingredients
- 2 medium sweet potatoes about 1 pound, peeled and boiled
- 1 medium beetroot peeled and finely grated
- 1 small potato boiled and mashed
- 1/4 cup breadcrumbs plus extra if needed
- 2 tablespoons finely chopped fresh coriander
- 1 green chili finely chopped
- 1 teaspoon grated ginger
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder
- 1/2 teaspoon salt or to taste
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil for shallow frying
Instructions
- Cook the Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil them in water until fork-tender, about 12–15 minutes. Drain thoroughly and allow them to cool slightly before mashing.
- Prepare the Beetroot: Peel and finely grate the beetroot. Heat a small pan over medium heat and cook the grated beetroot for 4–5 minutes, stirring occasionally, until it softens and releases some moisture. Let it cool completely.
- Mash the Vegetables: Place the cooked sweet potatoes and boiled potato in a large mixing bowl. Mash until mostly smooth, with no large lumps. Add the cooled beetroot and mix well.
- Add the Seasonings: Stir in the chopped coriander, green chili, ginger, cumin powder, garam masala, chaat masala, red chili powder, and salt. Mix until the spices are evenly distributed.
- Bind the Mixture: Add the breadcrumbs and cornstarch. Mix until the ingredients form a soft mixture that holds its shape when pressed. If it feels too wet, add a little more breadcrumbs, one tablespoon at a time.
- Shape the Tikkis: Divide the mixture into 12 equal portions. Roll each portion into a ball and gently flatten it into a round patty. Keep the thickness even so the tikkis cook uniformly.
- Pan-Fry Until Golden: Heat the vegetable oil in a nonstick frying pan over medium heat. Place the tikkis in a single layer without overcrowding the pan. Cook for 3–4 minutes on each side until golden and crisp. Transfer to a paper towel-lined plate.
- Garnish and Serve: Arrange the warm tikkis on a serving plate. Garnish with fresh coriander and serve with mint chutney, tamarind chutney, or your preferred dipping sauce.
Notes
- Drain the vegetables well: Excess moisture can make the mixture difficult to shape. Allow the boiled sweet potatoes to drain completely and cook the grated beetroot before mixing.
- Adjust the binding: Add breadcrumbs gradually until the mixture holds together. The amount needed may vary depending on the moisture in the vegetables.
- Chill before frying: If the mixture feels soft, refrigerate the shaped tikkis for 15–20 minutes before cooking.
- Control the heat: Medium heat helps the outside turn golden while allowing the center to heat through without burning.
- Make ahead: Prepare and shape the tikkis a day in advance. Store them covered in the refrigerator and pan-fry just before serving.