Two years ago, I wrote about how my beetroot chutney evolved into beetroot tikkis. Click below.
And last Sunday, 9 February 2020, I made potato-beetroot Tikkis for breakfast. My family loved them and I was happy to see them disappear in a jiffy. But I got far greater satisfaction from the fact that I could finally put a jarful of corn flakes, which were close to their expiry date, to a good use.
Here are the step-by-step pics. They are self-explanatory.
1. First assemble all the ingredients, boiled potatoes, green coriander, curry leaves, grated beetroot, salt, coriander powder, jeera powder, red chilli powder, salt, ginger-garlic paste in a mixing utensil. Also add a handful of frozen peas and about 2 cups of corn flakes powder (not shown here) got after microwaving cornflakes and grinding them in a mixie.
2. Mash and gather it all into a soft dough.
3. Take out little rolls in your palm and shape them as Tikkis.
5. Deep fry the Tikkis in a karahi in batches. Don’t overcrowd them.
6. Once they turn brown all over, take them out and place them in a sieve. Don’t keep them on tissue paper, as they may become soggy and lose their crispiness.
Have them with a chutney or any other dip of your choice.
We had them with green chutney made from green mint and coriander leaves, green chillies, lemon juice, and peanuts. I removed the stalks of coriander twigs and put them into the Tikkis dough (see pic 1) instead of the chutney as they make the chutney bitter. See below.
Note: If you don’t have cornflakes, you can instead use rice powder, or soaked poha, or microwaved and powdered bread/oats, or semolina (sooji) as binding agent.