Amla and Beetroot Tikki

About Amla and Beetroot Tikki

Ingredients

• Indian gooseberry (amla), grated ¼ cup
• Medium beetroots, boiled, peeled and mashed 2
• Medium onion, chopped 1
• Potatoes, boiled, peeled and mashed 1 cup
• Red chilli powder ½ tsp
• Salt to taste
• Rock salt ½ tsp
• Breadcrumbs 4 tbsps
• Cornflour 2 tbsps
• Oil to shallow-fry
• Coriander and yogurt chutney to serve

How to Make Amla and Beetroot Tikki (Stepwise Photos)

Method

1. Take Indian gooseberry in a mixing bowl, add beetroot, onion, potatoes, red chilli powder, salt and rock salt and mix well.
2. Add breadcrumbs and cornflour and mix well.
3. Divide the mixture into equal portions and shape each into a tikki.
4. Heat sufficient oil in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till both sides are evenly done. Drain them on absorbent paper.
5. Arrange them on a serving platter and serve with a bowl of coriander and yogurt chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps