Air fryer recipe · Snacks
Air-Fryer Beetroot Tikki Chaat
Ruby beetroot tikkis with an earthy-sweet crust under cool yogurt and chutney.
- 26 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 105kcal
- 4.0 gprotein
- 13.1 gcarbs
- 4.4 gfat
- 1.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Grated boiled beetroot1.5 cups
- Boiled potato, mashed1 medium
- Roasted peanuts, crushed1/4 cup
- Roasted cumin powder1 tsp
- Whisked yogurt3/4 cup
- Tamarind chutney3 tbsp
Method
Squeeze the beetroot
Press the grated beetroot in a cloth to wring out the extra juice before mixing. Wet beetroot makes a soft patty that cracks and falls apart, while dry beetroot binds into a firm tikki that crisps up.
Mix the dough
Combine the drained beetroot with the mashed potato, crushed peanuts, cumin and salt. Mix until it holds together when pressed, so the tikkis keep a clean, firm shape and do not spread in the basket.
Shape and oil
Shape the mix into firm, thick discs and brush both faces with a light film of oil. The oil helps the surface brown into a crust, and the crushed peanuts add a toasty crunch as it crisps.
Plate the chaat
Set the warm tikkis on plates and spoon over the whisked yogurt and tamarind chutney. The cool yogurt and sweet-sour chutney balance the earthy beetroot for a fresh, layered chaat.
Air-fry the tikkis
Lay the tikkis apart in the basket and air-fry at 190C for 16 min, flipping once for an even crust. They are ready when the edges firm up and darken to a glossy crimson and hold together when lifted.
