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Recipe: How to make Beetroot Tikki Chaat

By Chef Saransh Goila
November 05, 2016 10:00 IST
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Here's how you can prepare the perfect weekend snack.

Celebrity chef Saransh Goila shares a healthy and tasty recipe that you should try.

Take a look!

Beetroot Tikki Chaat

Beetroot Tikki Chaat

IMAGE: Beetroot Tikki Chaat by celebrity chef Saransh Goila.
Photograph: Kind courtesy Tute Consult


For beetroot tikki

  • 300 gm beetroot, grated
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala
  • 1/4 tsp elaichi powder
  • 1 tsp lemon juice
  • 1 green chilli
  • 1 to 2 tsp coriander
  • 1 potato (boiled)
  • 100 gm paneer
  • Salt to taste
  • Oil, for pan frying

For ragda

  • 1 cup ragda or dried yellow peas
  • 4 to 5 1/2 cups of water
  • A pinch of jeera powder
  • 1/4 tsp turmeric powder
  • Salt to taste

To assemble

  • 2 tbsp green chutney
  • 1 tbsp date and jaggery chutney
  • 1/4 cup potato straws or salli
  • 1/2 cup beaten hung yogurt
  • 1 pomegranate
  • 1/2 tsp jeera powder
  • 1/2 tsp chaat masala
  • 1/2 tsp kashmiri chilli powder
  • 3/4 tbsp chopped coriander
  • Salt to taste


For beetroot tikki

  • Heat oil in a pan and saute beetroot for five to seven minutes on medium flame.
  • In another pan, boil and mash the potato until smooth.
  • Chop coriander and green chilli. Grate the paneer.
  • Mix all the ingredients and bind until it comes together.
  • Once done, make medium size roundels and press them to get a semi flat tikki shape.
  • Heat oil in a non-stick pan and fry the tikki on medium heat.
  • Make sure to fry in batches.
  • When they turn golden brown on both sides, remove the fried tikkis on absorbent paper.

For ragda

  • Wash and soak the ragda overnight in two to three cups of water.
  • Drain and boil it until soft to touch. You can also pressure cook the ragda for two to three whistles. Keep aside.
  • In a pan, add boiled ragda, remaining water, jeera powder, turmeric and salt. Simmer on medium heat.
  • Using the back of the spoon, mash some of the ragda to get a thick texture.
  • Cook for five to six minutes.
  • Switch off the gas and remove pan from heat.

To assemble

  • Whisk yogurt in a bowl and add chilli powder, jeera powder and salt.
  • In a plate, add some ragda and place the beetroot tikki on it.
  • Drizzle with some green chutney, date-jaggery chutney and yogurt.
  • Sprinkle some potato straws and chaat masala on top.
  • Garnish with some chopped coriander.
  • Serve immediately.

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