Beetroot Cheese Tikki

Delicious beetroot tikkis stuffed with cream cheese, shallow fried to perfection This is a Sanjeev Kapoor exclusive recipe.

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Beetroot Cheese Tikki

Main Ingredients Beetroots, Cream cheese
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Beetroot Cheese Tikki

  • 1 cup Beetroots , peeled and grated
  • 2 tablespoons Cream cheese
  • 1 tablespo to shallow fry Ghee
  • 1/2 teaspoon Cumin seeds
  • 1 tablespoon Garlic , chopped
  • 1/2 teaspoon Green chillies , chopped
  • 1/2 tablespoon Ginger , chopped
  • 1 medium Onion , finely chopped
  • to taste Salt
  • 1/2 teaspoon Dried fenugreek leaves (kasoori methi) powder
  • 5-6 Fresh basil leaves
  • 1 large Potato , boiled, peeled and mashed
  • 1 tablespoon Cornflour/ corn starch
  • for garnish Fresh coriander leaves
  • to serve Green chutney


  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.
  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.
  3. Put cream cheese in a bowl, tear basil leaves and add and mix well.
  4. Transfer the beetroot mixture into a large bowl, add potato and mix well. Add cornflour and mix well.
  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.
  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.
  7. Arrange the tikkis on a serving platter, garnish with coriander leaves and serve hot with green chutney.