Looking for a fresh and flavourful vegetarian dish? Here is one you'll love.
A refined take on a beloved street food classic, Beetroot Ki Tikki is perfect for warm-weather dining, offering bold colour and spices, a satisfying texture, and a wholesome base that even the pickiest eaters will enjoy.
When it comes to balancing indulgence with wellness, few places do it better than OZEN Reserve BOLIFUSHI, a luxury resort in the Maldives where culinary artistry meets mindful living. Known for its innovative plant-based menus, the resort’s chefs craft dishes that celebrate global flavours while staying rooted in nourishment and sustainability. This recipe is a perfect example; elevated, elegant, and designed to be savoured.
Beetroot Ki Tikki
A refined interpretation of the classic street food snack, Beetroot Ki Tikki is a vibrant North Indian-style patty made from grated beetroot, potatoes, and aromatic spices, pan-seared until crisp. Its earthy sweetness pairs beautifully with tangy chutneys, making it a popular vegetarian starter or street food snack.
Rich in colour and nutrients, it’s a dish that balances indulgence with wholesome simplicity.
Ingredients:
- 1 cup beetroot (finely grated, raw or gently boiled)
- 1 medium floury potato (steamed and crushed)
- 1–2 green chillies (de-seeded, brunoise cut)
- 1 tablespoon fresh ginger (microplaned)
- 2 tablespoons coriander leaves (chiffonade)
- ½ teaspoon garam masala (freshly ground)
- ½ teaspoon amchur (sun-dried mango powder)
- ½ teaspoon chaat masala
- 2–3 tablespoons roasted chana powder (for binding)
- Maldon sea salt (to taste)
- Cold-pressed rapeseed oil (for shallow frying)
Method:
1. In a chilled mixing bowl, combine the vibrant beetroot and crushed potato.
2. Incorporate the aromatics - chillies, ginger, and coriander - followed by the dry spices.
3. Gently fold in the chana powder until the mixture achieves perfect cohesion.
4. With lightly oiled hands, form equal portions into elegant 2cm-thick patties.
5. In a seasoned cast-iron pan, heat a film of oil to 180°C.
6. Pan-fry the tikkis until achieving a glorious caramelised crust (3-4 minutes per side).
To Serve:
Present on warmed slate with artful drizzles of:
• Verdant coriander chutney
• Tamarind gastrique
• Quenelle of spiced yogurt
