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 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 chili 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 chutney or any other dip of your choice.
We had them with green chutney made from green mint and coriander leaves, green chilies, 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.