How to make Beetroot Cheese Tikki -
Delicious beetroot tikkis stuffed with cream cheese, shallow fried to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Beetroots (चुकन्दर), Cream cheese (क्रीम चीज़)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Beetroot Cheese Tikki checkout Beetroot Amle ki Tikki, Chukandar Ki Galouti, Dil Se Dil Tak, Beetroot Tikki-SK Khazana . You can also find more Snacks and Starters recipes like Dal Thepla Potato Lollipop - SK Khazana Paneer Frankie Chocolate Profiteroles and Eclairs
Beetroot Cheese Tikki Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beetroot Cheese Tikki Recipe
Beetroots , peeled and grated 1 cup
Cream cheese 2 tablespoons
Ghee 1 tablespo to shallow fry
Cumin seeds 1/2 teaspoon
Garlic , chopped 1 tablespoon
Green chillies , chopped 1/2 teaspoon
Ginger , chopped 1/2 tablespoon
Onion , finely chopped 1 medium
Salt to taste
Dried fenugreek leaves (kasoori methi) powder 1/2 teaspoon
Fresh basil leaves 5-6
Potato , boiled, peeled and mashed 1 large
Cornflour/ corn starch 1 tablespoon
Fresh coriander leaves for garnish
Green chutney to serve
Method
Step 1
Heat ghee in a non-stick pan, add cumin seeds, garlic, green chillies, ginger and onion, mix and sauté till the mixture turns a light golden.
Step 2
Add beetroot, mix and cook for 1 minute. Add salt, mix and sauté for 1 minute. Add dried fenugreek leaves powder and mix. Remove the pan from heat and cool.
Step 3
Put cream cheese in a bowl, tear basil leaves and add and mix well.
Step 4
Transfer the beetroot mixture into a large bowl, add potato and mix well. Add cornflour and mix well.
Step 5
Divide the beetroot mixture into equal portions, stuff each portion with a spoonful of cream cheese mixture and shape into tikkis. Keep these tikkis on a plate.
Step 6
Heat sufficient ghee on a non-stick tawa, place the tikkis on it and shallow-fry, turning sides till evenly done on both sides. Drain on absorbent paper.
Step 7
Arrange the tikkis on a serving platter, garnish with coriander leaves and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
