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Watercress & Beetroot Tikki (Shallow-Seared) with Coriander-Lime Chutney
Recipe

Watercress & Beetroot Tikki (Shallow-Seared) with Coriander-Lime Chutney

Starter • India

Vibrant watercress and beetroot tikkis bound with chickpea flour and oats, shallow-seared in just a little oil, served with a fresh coriander-lime chutney.

Why smarter

Uses vegetables, legumes and whole grains for fibre and plant protein, and keeps saturated fat low by shallow-searing in minimal unsaturated oil instead of deep-frying or using butter/cream.

Chef tip

Squeeze grated beetroot well—too much moisture makes tikkis crack. If the mix still feels wet, add 1–2 tsp more chickpea flour and rest 10 minutes before shaping.

Soft line

Serve hot with chutney and lemon wedges for a light, refreshing starter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Watercress, finely chopped (tough stems removed) 2.000 cups Watercress
2 Beetroot, peeled and coarsely grated, then squeezed dry 1.500 cups Beetroot Measure after squeezing
3 Boiled potato, mashed 1.000 cup Potato About 1 large potato
4 Chickpea flour (besan) 0.333 cup Chickpea flour
5 Rolled oats, ground into a coarse flour 0.250 cup Oats Or use whole-wheat breadcrumbs
6 Onion, finely chopped 0.500 cup Onion
7 Green chilli, finely chopped 1.000 piece Green chilli Adjust to taste
8 Ginger, grated 1.000 tsp Ginger
9 Cumin seeds 1.000 tsp Cumin seeds
10 Coriander powder 1.000 tsp Coriander powder
11 Roasted cumin powder 0.500 tsp Roasted cumin powder
12 Turmeric powder 0.250 tsp Turmeric
13 Garam masala 0.500 tsp Garam masala Optional
14 Lemon juice 1.000 tbsp Lemon juice
15 Salt 1.000 tsp Salt Or to taste
16 Black pepper, freshly ground 0.500 tsp Black pepper
17 Neutral oil (rice bran/sunflower/canola) for shallow-searing 2.000 tsp Oil Use a nonstick or well-seasoned pan
18 Fresh coriander leaves 1.500 cups Coriander leaves For chutney
19 Mint leaves 0.500 cup Mint For chutney
20 Roasted chana dal (dalia), optional for body 1.000 tbsp Roasted chana dal For chutney; can substitute 1 tbsp peanuts if preferred
21 Lime juice 2.000 tbsp Lime juice For chutney
22 Garlic clove 1.000 piece Garlic For chutney; optional
23 Water, as needed to blend Water For chutney

Method

  1. Make the chutney: Blend coriander, mint, lime juice, roasted chana dal (if using), green chilli (optional extra), garlic (optional), salt and a few tablespoons of water to a thick, spoonable chutney. Taste and adjust lime and salt. Refrigerate while you make the tikkis.
  2. Prep the beetroot: After grating, squeeze beetroot firmly in a clean cloth or with your hands to remove excess liquid. This helps the tikkis hold together and sear well with minimal oil.
  3. Make the tikki mixture: In a bowl combine chopped watercress, squeezed beetroot, mashed potato, onion, ginger, green chilli, cumin seeds, coriander powder, roasted cumin powder, turmeric, garam masala (if using), lemon juice, salt and pepper.
  4. Bind and rest: Mix in besan and ground oats. The mixture should feel firm and shapeable, not wet. Rest 10 minutes so the flours hydrate. If still sticky, add 1–2 tsp besan.
  5. Shape: Divide into 8 tikkis (about 2 per serving). Press into 1.5 cm thick patties; compact the edges to prevent cracking.
  6. Shallow-sear with minimal oil: Heat a nonstick pan on medium. Brush or spread 1 tsp oil over the surface. Place tikkis and cook 3–4 minutes per side until browned and heated through, adding the remaining 1 tsp oil only if needed.
  7. Serve: Plate hot tikkis with coriander-lime chutney and extra lime wedges. Serve immediately as a starter.