Some recipes bring a different kind of comfort, the quiet kind that comes from soft textures, warm spices, and colors that brighten the whole kitchen.
That’s exactly what I feel when I start making these Sweet Potato & Beetroot Tikkis.
The aroma hits first, a mix of earthy beetroot, gentle sweetness from the potatoes, and that familiar hint of spice warming up in the bowl.
Everything comes together slowly, and the mixture starts feeling soft, steady, and ready to shape.
What I enjoy most is how grounding this recipe feels.
The vegetables mash easily, the spices blend in without fuss, and the patties cook into a crisp, golden crust that feels instantly satisfying.
And on days when I want something homemade but not heavy, these tikkis are the snack I turn to, simple, filling, and full of flavor without any effort.
Why I Like Making These Tikkis
I like how these tikkis start coming together the moment everything goes into the bowl.
It feels easy and relaxed, not like something I have to think too hard about.
Shaping them by hand is my favorite part, it’s simple, steady work that feels almost calming.
Each one turns out a little different, and I like that.
And when they hit the pan and start turning crisp, it just feels rewarding.
They cook quickly, smell great, and always feel like a warm snack worth making.
Sweet Potato And Beetroot Tikki Recipe
Equipment
- Large mixing bowl
- Potato masher
- Grater
- Spatula
- Skillet
- Frying Pan
- Plate + paper towels
- Chopping board
Ingredients
- 2-3 large Sweet potato boiled & mashed
- 2 medium Beetroot peeled & grated
- 2 Green chili, finely chopped
- 2 teaspoon Ginger paste
- ½ teaspoon Cumin powder
- ½ teaspoon Garam Masala
- ¼ teaspoon Red chili powder
- Salt to taste
- 2–3 tbsp Breadcrumbs
- Oil for shallow frying
Optional Add-Ins
- Chopped cilantro
- Lemon juice
- Chaat masala
- Crushed peanuts for texture
Instructions
- Prep the Sweet PotatoBoil the sweet potato until soft and mash it while it’s still warm, it mixes better this way.
- Grate the BeetrootGrate the beetroot finely so it blends smoothly and doesn’t stay chunky inside the tikki.
- Bring Everything TogetherIn a bowl, combine the mashed sweet potato, grated beetroot, spices, ginger, chili, and salt.
- Add the BindingSprinkle in breadcrumbs a little at a time until the mixture feels firm enough to shape.
- Shape the PattiesDivide the mixture and form small, round tikkis, just thick enough to stay soft inside.
- Heat the PanWarm a little oil in a skillet over medium heat until it starts to shimmer.
- Cook Until CrispPlace the tikkis on the pan and cook each side for 3–4 minutes until the crust turns golden and crisp.
- Rest Before ServingSet them on paper towels to remove excess oil and let them firm up slightly.
- Serve the Tikkis WarmPlate them with a little green chutney or yogurt dip on the side, whatever in the mood for.
Nutrition
Why This Recipe Feels Special to Me
What I like most about these tikkis is how alive they feel in the pan, the little sizzle, the soft color turning deeper as they cook.
There’s something steady and almost comforting about watching them crisp up slowly.
Sweet potato and beetroot bring their own natural flavors, so I never feel the need to add much else.
And honestly, I love how these tikkis make the kitchen smell warm and homely.
It’s the kind of smell that tells me I’m making something good without even tasting it yet.
What to Serve with Sweet Potato And Beetroot Tikki?
- Low Carb Green Bean Casserole
- Chilled Cucumber Cocktail
- Roasted Vegetables Medley
- Whipped Feta Dip
- Green Salad
- Cold Ice Tea
Conclusion
Every time I make these tikkis, I’m reminded how good it feels to cook something warm and colorful.
The whole recipe has a calm, steady rhythm that’s easy to enjoy.
I like how each batch turns out a little different but always satisfying in its own way.
They feel homemade in the best sense, a small plate of comfort that’s easy to share or keep just for yourself.
It’s a recipe I reach for when I want something simple that still brings a little brightness to the table.
