Air fryer recipe · Starters
Ruby Beetroot Tikki
Earthy, jewel-toned beetroot patties with a crisp coat and a soft, spiced centre.
- 35 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 60kcal
- 1.9 gprotein
- 12.2 gcarbs
- 0.4 gfat
- 1.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Grated boiled beetroot2 cups
- Boiled potato, mashed1 large
- Roasted chana powder3 tbsp
- Green chilli & ginger paste1 tbsp
- Chaat masala1 tsp
Method
Squeeze the beetroot
Press the grated boiled beetroot firmly between your palms or in a muslin cloth to drain excess water. This stops the mixture from turning soggy and helps the tikkis hold their shape while air-frying.
Bind the mixture
Combine the drained beetroot with mashed potato, roasted chana powder, chilli-ginger paste and chaat masala. Mix until it forms a firm dough; add a little more chana powder if it feels sticky.
Shape and chill
Divide into equal balls and flatten into round tikkis about a centimetre thick. Rest them in the fridge for ten minutes so they firm up and brush easily without cracking.
Oil and arrange
Brush both sides of each tikki lightly with oil and lay them in the basket without touching. Crowding traps steam and prevents the crust from crisping evenly.
Air-fry till crisp
Air-fry at 190C for 16 minutes, flipping once halfway, until the edges darken and a firm crust forms. Serve hot with mint chutney.
