Crisp at the edges and tender through the middle, Beetroot Tikki | Beetroot Cutlet - Air Fryer is a vegetarian Indian appetizer made with beetroot, boiled and grated potato, and roasted peanuts in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

  • 1 large beetroot (grated, (about 1.25 cup))
  • 2 medium boiled and grated potato ((about 1 cup))
  • 1/4 cup roasted peanuts (crushed)
  • 3 tablespoons bread crumbs ((or corn flour or rice flour or fine sooji))
  • 1 teaspoon ginger (grated)
  • 2 green chilies (finely chopped)
  • 2 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon garam masala
  • 1 teaspoon chaat masala powder
  • 1/2 teaspoon amchur powder ((or 1 teaspoon lime juice))
  • salt (to taste)

Method

Air Fryer Method:

  1. In a pressure cooker, boil potatoes with some salt and water for 3-4 whistles on medium flame. Once done, grate or mash the potatoes.
  2. Peel and grate beetroot and squeeze out the excess juice. Note: I have not boiled the beets here.
  3. Take a mixing bowl. Combine all the ingredients and mix well. Note: Instead of breadcrumbs you can also add corn flour or rice flour or rava(sooji) as binding agent. Add more bread crumbs if mixture is moist.(DO NOT ADD WATER).
  4. Preheat your air fryer to 375°F (190°C).
  5. Then, place a sheet of parchment in the air fryer basket/tray. Now, place the cutlets into a single layer and brush some oil on top of them.
  6. Air fry at 375°F (190°C) for 12-15 minutes or until the tikkis start browning and turn crispy. Flip the tikkis, halfway through and spray some oil on the top. Serve hot with ketchup or green chutney.

Oven Method

  1. You can deep fry or shallow fry these tikkis. Alternatively, bake them at 395°F (200°C) for 20-25 minutes in a preheated oven.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.