How to make Beetroot Cheese Tikki -

Delicious beetroot tikkis stuffed with cream cheese, shallow fried to perfection

Sanjeev Kapoor

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

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.