Quinoa & Beetroot Tikkis

Aloo tikkis have been my favourite snack to eat at home since childhood and they bring along so much nostalgia! This is an attempt to replace the high carb veggie (potato) with a superfood (quinoa) but still retain that feel-good factor that a moist, melt-in-the-mouth aloo tikki. This recipe also works great as a burger patty!


  • 1.5 Cup Quinoa (24 Mantra)
  • 1 Medium Carrot (finely chopped and boiled)
  • 10-12 French Beans (finely chopped and boiled)
  • 1 Capsicum (finely chopped)
  • 1 Beetroot (boiled and grated)
  • 250 Gms Sweet Potato (boiled and mashed)
  • Salt & Pepper to Taste
  • 3 Tbsp Chilli Garlic Paste
  • 1 Cube Cheese (Optional) (Amul)


Prep: 30 minutes
Cooking: 15 minutes

  1. Boil the quinoa for 20-30 minutes. Slightly overcook the quinoa so it’s tender enough. Drain the quinoa and leave it to dry.
  2. Mix all the vegetables and cheese and lightly mash it.
  3. Next, add the quinoa, salt and pepper and mix well.
  4. Make tikkis (the size you like). You can coat them with breadcrumbs to add more texture if you like.
  5. Refrigerate them for 30 minutes. Remove, and shallow fry with very little oil on a hot pan.
  6. Serve hot with schezwan sauce, ketchup or green chutney.