Beetroot Soya Tikki is a healthy and delicious snack. These Vegan Beet soya tikki’s are crispy on the outside, tender on the inside, and packed with plant-based protein. Soya chunks and beet are the main ingredients of this patty. Soya nuggets are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Beetroot is considered a superfood because of its health benefits. Many people (especially kids) doesn't like beet because of its earthy flavour. This recipe is an excellent way to include beetroots in your diet. All in all, it is a perfect combination, packed with protein, fibre and healthy nutrients. The best part is that you can make your Tikki chaat or burger using this patty instead of plain potato patties. It’s a win-win situation, tasty tikki’s without compromising on health. It is perfect for evening snacks or starters as well.
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Prestige Fry Pan
- Prestige Omega Deluxe Granite Kadai
- Philips 750W Mixer Grinder
Ingredients
- 1 cup Beetroot (peeled & grated)
- ½ cup Soya chunks, dry
- 1 small Onion (finely chopped)
- 1½ cup Boiled Potato
- ½ cup Palak (Spinach)
- 2 tbsp Coriander Leaves
- 1 tsp Ginger Garlic Paste
- ½ tsp Coriander Powder
- ½ tsp Garam masala powder
- 1 tsp Cumin Powder
- 1 tsp Chilli Powder
- Salt to taste
- ½ tsp Chaat Masala
- 2 tbsp Maida (All-Purpose Flour)
- â…“ cup Water
- 2 tbsp Oil
- Oil for Shallow Frying
Video
Instructions
- Firstly, take water in a saucepan. Add ½ teaspoon of salt and boil it. Add dry soya chunks and cook them on a medium flame for 5 minutes or until cooked well.
- Strain the cooked soya chunks and rinse them well with clean water. Let it cool down. Press and squeeze the soya chunks well to remove all the extra water the chunks have absorbed. Transfer them to a grinder and grind them to a coarse paste. Transfer to a mixing bowl and keep them aside.
- Take a pan or kadhai. Add 2 tablespoons of oil and heat it on a medium flame.
- Add onions and stir it well. Cook it for 4-5 minutes on medium flame or until translucent.
- Add ginger-garlic paste and cook it for 2 minutes until its raw smell goes away.
- Add grated beetroot and stir it well. Cook for 2 minutes on medium flame, then add coriander powder, cumin powder, chilli powder, garam masala powder and salt. Mix it well.
- Add finely chopped palak and mix it well with beetroot mixture. Cook it for 5-6 minutes or until the raw smell of palak and spices disappears.
- Switch off the flame and boiled potatoes, coriander leaves and ½ teaspoon of chaat masala. Mix it well. Transfer the beetroot mixture to a mixing bowl and mix it with soya chunks paste.
- Grease hands with oil and pinch a small ball size beetroot mixture. Roll and shape the ball to a smooth crack free round-shaped tikki. Prepare all the tikki’s and keep them aside.
- To prepare the slurry, take a bowl and add 2 tablespoons of maida and water. Make a smooth, lump-free slurry.
- Dip the Tikki into the slurry, roll it into the bread crumbs and coat it nicely with bread crumbs. You can repeat this step to make tikki’s more crispy.
- Heat the oil in a frying pan for shallow frying. Shallow fry the tikki’s on a medium flame. Fry them from both sides until the tikki’s turns golden brown and crisp from both sides (you can bake or air fry these tikki’s to make it more healthy). Fry them in batches, do not overcrowd the pan.
- Transfer them to a paper napkin lined plate to absorb the excess oil. Repeat the same process with the remaining tikki’s.
- Serve the beetroot tikki’s hot and enjoy them with lemon aioli dip and sweet chilli sauce with some microgreens.
Nutrition
Serving: 12TikkiCalories: 68kcalCarbohydrates: 9gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 16mgPotassium: 173mgFiber: 2gSugar: 2gVitamin A: 178IUVitamin C: 7mgCalcium: 23mgIron: 1mg
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