3.6/5 rating (24 votes)

Amla and Beetroot Tikki

Beetroot and Gooseberry Potato cakes

  • Heat Mild
  • Serves 4
  • Prep 10 mins
  • Marinade 30 mins
  • Cook 5 mins
Amla and Beetroot Tikki

Sweet and tangy potato cakes flavoured with beetroot and Indian gooseberries

Hari says

These are a great way to use fresh beetroot and gooseberries or 'amla' to make a wonderful alternative to aloo tikki's. The vivid purple colour looks amazing on the plate but more then that they have a delicate sweetness combined with the sharp, tang of the amla which is just delicious. They taste fresh and new perfect for a summer side dish. They can also be coated in chickpea flour and fried too.

  • Ingredients
  • Method
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 chilli, chopped
  • 1 tsp red chilli powder
  • juice for half lemon
  • 1 tsp garam masala
  • 2 beetroots, boiled and mashed
  • 1 tsp salt
  • 6 amla (indian gooseberries), grated
  • 3 potatoes, boiled and mashed
  • oil for frying
  • pinch of fresh coriander


  1. Heat the oil in a frying pan and add the onion and sauté till lightly browned.
  2. Stir in the mashed beetroot and saute until the mixture dries out a little.
  3. Add the chilli, chilli powder, lemon juice and garam masala and stir through.
  4. Add the grated potatoes and amla, stir the mixture and remove from the heat.
  5. Refrigerate for about half an hour.
  6. Put a little oil on your hands and divide the mixture into equal portions (about 8). Make small round patties or tikkis with each portion.
  7. Heat the oil in a frying pan and cook each tikki for about 2-3 minutes on each side until they become crisp and golden on each side. Sprinkle with fresh coriander and serve

Nutritional information

Typical values* per Serving
Fat (g)5
of which saturates (g)46
Carbohydrates (g)63
of which sugars (g)33
Fibre (g)7
Protein (g)1
Salt (mg)660
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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