Spinach Beetroot Tikki Recipe – Easy Indian Potato Patties

Last Updated on 2 months by Neha Deshmukh

Spinach Beetroot Tikki Recipe – Easy Indian Potato Patties

Hey everyone! If you’re anything like me, you’re always on the lookout for snacks that are both delicious and good for you. These Spinach Beetroot Tikkis are exactly that! I first made these when I wanted a colourful, veggie-packed snack for a get-together, and they were a huge hit. They’re so easy to make, even on a busy weeknight, and honestly, they just look so appealing with that vibrant pink hue. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average potato patties. They’re bursting with flavour from the spinach, beetroot, and a lovely blend of Indian spices. Plus, they’re a fantastic way to sneak in some extra veggies – perfect for picky eaters (or just for feeling good about what you’re eating!). They’re crispy on the outside, soft on the inside, and totally addictive. Seriously, you won’t be able to stop at just one!

Ingredients

Here’s what you’ll need to make these delightful tikkis:

• 3 medium potatoes (about 400g)
• 1 cup spinach, chopped (about 30g)
• ½ cup beetroot, grated (about 75g)
• ¼ cup peas (about 40g)
• ¼ cup corn (about 40g)
• 1 medium onion, finely chopped
• ½ tsp garlic powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½ tsp red chili powder (adjust to your spice preference!)
• ¼ tsp garam masala
• ¼ tsp amchur powder (dry mango powder)
• 2 tbsp chickpea flour (besan)
• Salt & pepper to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Beets: Don’t be scared of the colour! Beets not only give these tikkis a beautiful vibrant pink, but they’re also packed with nutrients. They add a subtle sweetness that balances the spices perfectly.
• Chickpea Flour (Besan): This is our binder. It helps hold the tikkis together without needing breadcrumbs or eggs. It also adds a lovely nutty flavour.
• Spice Variations: Feel free to play around with the spices! Some families add a pinch of asafoetida (hing) for extra flavour, or a dash of turmeric for colour and health benefits. You can also adjust the red chili powder to control the heat. I’ve seen versions with a touch of ginger-garlic paste too – yum!

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the mashed potatoes, chopped spinach, grated beetroot, peas, corn, chopped onion, garlic powder, cumin powder, coriander powder, red chili powder, garam masala, amchur powder, chickpea flour, salt, and pepper.
2. Now, get your hands in there and mix everything really well. You want all the ingredients to be evenly distributed.
3. Let the mixture rest for 15-20 minutes. This allows the flavours to meld together and the chickpea flour to absorb some moisture, making the mixture easier to shape.
4. Divide the mixture into 12-15 equal portions. Gently shape each portion into a small, round patty.
5. Heat oil in a non-stick pan over medium heat. Carefully place the tikkis in the hot oil, making sure not to overcrowd the pan.
6. Shallow fry the tikkis for 2-3 minutes per side, or until they are golden brown and crispy.
7. Remove the tikkis from the pan and place them on a paper towel-lined plate to drain any excess oil.

Alternatively, you can bake them! Brush the shaped patties with a little oil and bake at 375°F (190°C) for 8-10 minutes, flipping halfway through.

Expert Tips

• Don’t overmix: Overmixing can make the tikkis tough. Mix just until everything is combined.
• Moisture Control: If the mixture is too wet, add a little more chickpea flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water.
• Crispy Tikkis: Make sure the oil is hot enough before adding the tikkis. This will help them get nice and crispy.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free as well.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp red chili powder.
  • Hot: Add ¾ tsp or 1 tsp red chili powder, or a pinch of cayenne pepper.
• Festival Adaptations: My family loves making these during Holi and Diwali. For Holi, we serve them with colourful chutneys. For Diwali, they’re part of a larger spread of festive snacks.
• Sweet Potato Twist: My friend Sarah loves using sweet potatoes instead of regular potatoes for a slightly sweeter flavour.

Serving Suggestions

These tikkis are incredibly versatile! Here are a few ideas:

• Serve them with a side of mint-coriander chutney or tamarind chutney.
• Enjoy them as a snack with a cup of chai.
• Make a quick tikki burger with a whole-wheat bun and some fresh veggies.
• Serve them as a side dish with dal and rice.

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispiness. You can also freeze them! Place the cooked tikkis on a baking sheet lined with parchment paper and freeze for about 30 minutes. Once frozen, transfer them to a freezer bag and store for up to 2 months.

FAQs

1. Can I make these tikkis ahead of time?

Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Shape the tikkis just before cooking.

2. What is the best way to get the tikkis crispy?

Make sure the oil is hot and don’t overcrowd the pan. Shallow frying is the best way to achieve that perfect crispy texture.

3. Can I use sweet potatoes instead of regular potatoes?

Yes, you can! Sweet potatoes will give the tikkis a slightly sweeter flavour and a beautiful orange hue.

4. What can I serve with Spinach Beetroot Tikki?

Mint-coriander chutney, tamarind chutney, yogurt dip, or even a simple salad are all great options.

5. How do I adjust the spice level in this recipe?

Simply adjust the amount of red chili powder. Start with a small amount and add more to taste.

6. Can these be made in an air fryer?

Yes! Brush the shaped patties with a little oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.