How to make Amla And Beetroot Tikki -

Combination of amla and beetroots make these tikkis very healthy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Indian gooseberry (amla) (आंवला), Beetroots (चुकन्दर)

Cuisine : Indian

Course : Snacks and Starters

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Amla And Beetroot Tikki

Amla And Beetroot Tikki Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Amla And Beetroot Tikki Recipe

  • Indian gooseberry (amla) boiled and grated 4-5

  • Beetroots boiled, peeled and grated 2 medium

  • Potatoes boiled peeled and grated 2 medium

  • Oil 2 tablespoons

  • Roasted chana dal powder 3 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Indian gooseberry pickle (amle ka achar) 1 tablespoon

  • Salt to taste

  • Cornflour/ corn starch for dusting

  • Spring onion greens for garnish


Step 1

Heat oil in a non stick pan. Add amla and sauté for half a minute. Add roasted chana dal powder, beetroot, red chilli powder, amla achar, potatoes, salt and mix well.

Step 2

Transfer into a bowl and keep aside. Heat the same pan. Dust your palms with cornflour and divide the mixture into equal portions and shape them like tikkis.

Step 3

Place the tikkis in the pan and cook flipping sides till evenly golden on both the sides. Arrange spring onion greens on a serving plate. Transfer the tikkis onto the plate and serve hot.

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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.