EN DE FR ES PT IT
Watercress & Beetroot Tikki with Coriander-Lime Chutney (Shallow-Seared)
Recipe

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

Starter • India

Vibrant watercress and beetroot tikkis bound with potato and roasted chana dal, shallow-seared in minimal oil and served with a fresh coriander-lime chutney.

Why smarter

These tikkis lean on vegetables, herbs and legumes for fibre and plant protein, using just enough oil to crisp the outside without deep-frying. No butter, cream or ghee-heavy cooking keeps saturated fat low while still delivering bold Indian flavours.

Chef tip

Squeeze the grated beetroot well; excess moisture makes tikkis crack. If the mixture still feels soft, add 1–2 more teaspoons of roasted chana dal flour (sattu/roasted gram) before shaping.

Soft line

Serve hot with chutney and lemon wedges; great with a simple kachumber on the side.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Watercress leaves, finely chopped (packed) 2.000 cup watercress
2 Beetroot, peeled and grated (squeezed to remove excess juice) 1.000 cup beetroot
3 Boiled potatoes, peeled and mashed 1.000 cup potato
4 Roasted chana dal flour (sattu/roasted gram flour), plus extra if needed 0.333 cup roasted gram flour Binding and added protein/fibre
5 Onion, finely chopped 0.500 cup onion
6 Green chilli, finely chopped 1.000 piece green chilli Adjust to taste
7 Ginger, grated 1.000 tsp ginger
8 Cumin seeds 1.000 tsp cumin seeds
9 Coriander powder 1.000 tsp coriander powder
10 Roasted cumin powder 0.500 tsp roasted cumin powder
11 Red chilli powder 0.500 tsp red chilli powder Optional
12 Garam masala 0.500 tsp garam masala
13 Amchur (dry mango powder) or chaat masala 1.000 tsp amchur For tang
14 Salt 1.000 tsp salt To taste
15 Rice flour or fine semolina (optional, for a crisper coating) 2.000 tbsp rice flour Optional
16 Neutral oil (rice bran/canola/groundnut), for shallow-searing 2.000 tsp oil Use a nonstick pan to keep oil minimal
17 Fresh coriander leaves (cilantro) 1.500 cup coriander leaves For chutney
18 Mint leaves 0.500 cup mint For chutney
19 Lime juice (fresh) 2.000 tbsp lime juice For chutney
20 Roasted cumin powder (for chutney) 0.500 tsp roasted cumin powder
21 Garlic clove (optional) 1.000 clove garlic Optional for chutney
22 Water, as needed to blend 3.000 tbsp water Add gradually

Method

  1. Make the chutney: Blend coriander, mint, lime juice, roasted cumin powder, garlic (if using), salt and 2–3 tbsp water to a thick, spoonable chutney. Adjust lime and salt; chill while you make the tikkis.
  2. Prep moisture: Squeeze grated beetroot firmly to remove excess juice (reserve juice for another use). Finely chop the watercress.
  3. Mix tikki base: In a bowl combine mashed potato, squeezed beetroot, chopped watercress, onion, green chilli, ginger, cumin seeds, coriander powder, roasted cumin powder, red chilli powder (if using), garam masala, amchur and salt.
  4. Bind: Add roasted chana dal flour and mix well. The mixture should hold its shape when pressed. If it feels wet or loose, add 1–2 more tsp roasted gram flour.
  5. Shape: Divide into 8 small tikkis (starter-size). If you want extra crispness, lightly dust both sides with rice flour/semolina.
  6. Shallow-sear with minimal oil: Heat a nonstick tawa or skillet on medium. Brush or drizzle about 1 tsp oil and spread it thinly. Place tikkis and sear 3–4 minutes until browned; flip, add the remaining 1 tsp oil around the edges, and sear another 3–4 minutes until crisp and heated through.
  7. Serve: Plate hot tikkis with coriander-lime chutney. Finish with a squeeze of lime and a light sprinkle of chaat masala (optional).