Beetroot & Goat cheese Tikki; its sweet, spicy, crunchy, with a ooey gooey surprise in the middle! With Diwali being right around the corner this the most perfect fusion app for your Diwali party. I love the combo of beets & goat cheese together, so these beetroot & goat cheese tikki is just the perfect marriage. I promise you the beetroot & goat cheese tikki will be a hit at your Diwali this year.
The best part is that you can make them ahead of time. You can make these ahead of time and air fry them halfway and freeze them. Heat again in an airfryer and let them finish cooking fully just before serving. The serving size of these may vary depending on the size of your tikki. I hope you guys will enjoy these beetroot & goat cheese tikki. If you guys make these tag me @zheelicious, I would love to see your creation. Wishing you all a Very Happy & healthy Diwali!
Stay happy, stay hungry!
|Prep time: 1 hour 20 minutes||Cook time: 20 minutes||Total time: 1 hour 40 minutes||Makes: 10 tikkis|
- 2 beets
- 1 sweet potato or yam
- 1 tbsp ginger garlic & chili paste
- ¼ tsp garam masala
- ½ tsp chaat masala
- Salt to taste
- ¼ cup Cilantro, chopped
- ¼ log of Goat cheese
- ½ cup bread crumbs + more if needed
- Cornstarch slurry (1 tbsp cornstarch + 8 tbsp water)
- ¼ cup sesame seeds
For Tempering (vagar)
- ½ tbsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp sesame seeds
- ½ tsp fennel seeds
- ¼ tsp asafetida
- Steam the beets and sweet potato until they are fork tender.
- Mash steamed beets and sweet potato. Add the cilantro, ginger garlic chili paste, garam masala, chaat masala, salt and mix well.
- In a pan heat the oil then, once the oil is hot add cumin seeds, mustard seeds. When it starts to splatter add asafetida. Then add sesame seeds, fennel seeds.
- Add the beet & sweet potato mixture to this and mix well. Take it off the heat. Let the mixture cool.
- Once the mixture has cooled form them into little tikkis, add ½ tsp of goat cheese in the middle and close the tikki.
- Prepare an assembly line; cornstarch slurry bowl, breadcrumbs, and add sesame seeds. Dip the tikkis into the cornstarch slurry then dip them into the breadcrumb then lightly press the sesame seeds in.
- Freeze the tikkis for at least an hour. This will make sure that they are crispy and not get watery. ( Skip this step if you are shallow or deep frying them)
- Air fry at 400 degrees for 20 minutes flipping them halfway. Make sure to spray the tikkis with cooking spray before air frying. You can all shallow or deep fry them.
- Serve with green chutney and ENJOY!!!
- You can make these ahead of time and air fry them halfway and freeze them. Heat again in an airfryer and let them finish cooking fully just before serving.
- You can use cooked beets by love beets in this to speed up the process.
- If your beets are a bit chunky it’s okay.
- You can steam them in the microwave, instant pot, or regular steamer as well.
- Be mindful of adding salt because the chaat masala and goat cheese already have salt in it.
- If you are shallow frying skip freezing them.
- The serving size may vary depending on the size of your tikki.
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