You are here: Home > Course > Starters / Snacks > Indian Snacks for Entertaining > Mini Beetroot Tikki Mini Beetroot Tikki by Tarla Dalal Here is an another interesting way to make your family consume more of healthy beets. With a blend of common masalas and everyday ingredients, grated beetroot and carrot emerge into an irresistible snack. The bread slice helps to hold together the other ingredients, while imparting an exciting crunch to the Mini Beetroot Tikkis. 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(1”) flat round tikki.Roll the tikkis in the cornflour till they are evenly coated from all the sides.Heat the oil in a deep kadhai and deep-fry the tikkis, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.Serve immediately with green chutney or tomato ketchup. Nutrient values (Abbrv) per mini tikkiEnergy41 calProtein0.4 gCarbohydrates2.9 gFiber0.4 gFat3.1 gCholesterol0 mgSodium17.7 mgClick here to view calories for Mini Beetroot Tikki Mini Beetroot Tikki Video by Tarla Dalal Mini Beetroot Tikki recipe with step by step photos For the betroot tikki recipeFor the betroot tikki recipeCook the beetroot in a pan or pressure cooker and drain them. Peel them nicely and grate them from the thick side of a grater and keep aside.For the beetroot tikki mixture, take grated beetroot in a deep bowl. Add the grated carrot. The combination of beetroot and gajar works really well. Quickly soak a bread slice in water, press and remove all the water and crumble and add it to the bowl. Now, add the coriander. It provides a subtle earthy flavour to the tikki mixture. Add chaat masala. It adds a peppy flavour to the mixture. If you do not have chaat masala, then add fresh lemon juice. Add the chilli powder. Now add the dried mango powder. Even a hint of amchur gives tangy flavour to the mixture. Finally, add garam masala. You can increase or decrease the amount of spices according to your personal preference. Refer our Garam masala recipe with step by step images to make a fresh batch at home. Add cornflour. It binds together all the ingredients. Besan and rice flour can also be used. Add salt to taste. Combine all the ingredients in the bowl and mix well. If the mixture is too moist and not holding the shape then add a little more corn flour, rice flour or bread slice. Divide the mixture into 10 equal portions. Roll each portion into 25 mm. (1”) flat round tikki. You can roll them into any shape you like. Roll the tikkis in the cornflour till they are evenly coated from all the sides. Coating with corn flour gives a crispy texture on frying. Many people prefer semolina and breadcrumbs for coating, they work well too. Heat the oil in a deep kadhai and deep-fry the tikkis, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. You can also shallow fry the tikkis instead of deep-frying. All our beetroot tikkis are fried and ready!! Serve immediately with green chutney or tomato ketchup. It is an ideal party starter or evening snack that can be relished with tongue-tickling dips too.