I made these beetroot kebabs for my vegan friends, and they kept asking for more!

Welcoming guests with specific dietary choices can become a challenge sometimes. But maybe not so much when you don’t mind kitchen experiments! So, when a vegan couple was set to visit home recently for dinner and drinks, it was incumbent upon me to prepare some tasty vegan snacks! I decided on a beetroot tikki or beetroot kebab recipe which is a perfect combination of quick, easy and tasty.

Vegan or non-vegan, beetroot is a superfood in itself for all food lovers. Whether you eat it as part of a salad, juice or cook it up in myriad ways, it delivers a bunch of health benefits.

As per the US Department of Agriculture Agricultural Research Service, beetroot is rich in proteins, carbohydrates, fat, amino acids, fatty acids, phytosterols, minerals, fibers and phytonutrients too! These empower it to be beneficial for antioxidant, antitumor, physical function, chronic metabolomics activity, and more, cites a 2021 study in Food Science and Nutrition Journal.

If you are wondering how to use beetroot, we have a suggestion! A beetroot tikki has this naturally beautiful deep red colour which makes even the platter looks inviting and interesting. Besides, it is ‘chatpata’ and its texture is as smooth as a shammi kabab! So, on World Vegan Day, let me share my quick and healthy beetroot tikki recipe for vegans!

How to make a beetroot tikki

This recipe makes around 20-25 small tikkis which you can serve to your vegan friends! Before making this recipe, I went through multiple recipes which debated whether you should boil the beetroot before using it or not. But I keep it simple. Grate it raw, and then cook it for a fuss-free recipe!

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Ingredients
1 medium beetroot or 2 small beetroots (peeled and finely grated)
3 large potatoes (boiled and mashed)
4 teaspoons olive oil
Some chopped coriander
1 finely chopped onion
Salt
Chaat masala
Garam Masala
Amchur
Pepper

Procedure
1. Heat a pan and add 3 tsps of olive oil
2. On low flame, add grated beetroot. Cook it for 5-10 minutes.
3. Now add mashed potatoes, chopped onions and coriander.
4. Add salt, chaat masala, garam masala, amchur and pepper to taste.
5. Give these ingredients a good mix so that the deep red colour of beetroot takes adds its shade over pale potatoes!
6. Keep this mix aside to cool down a little.
7. Once it is cool enough to handle, make round flat balls or shape them as tikkis. Try to keep the size consistent. (A tip: Grease your palms with a little olive oil to make the tikkis easily)
8. Now take a flat non-stick pan, add a teaspoon of olive oil and place a batch of beetroot tikki and cook on slow fire till they are brown.
9. If you like them crispy, you could prepare a mix cornflour and water, dip the tikki in it and then coat it in breadcrumbs before pan-frying them!
10. Serve them hot with some coriander or mint chutney!

You could also try out a baked beetroot recipe too!

You could also turn this recipe into a beetroot kebab by shaping it like seekh kabab over skewers or make a larger version of the tikki and use it as a burger patty. Get innovative and try this vegan recipe soon!