Beetroot Kebabs. Naturally moist and power-packed with all the nutrition. They make excellent vegetarian burgers.

We love our vegetarian burgers and beetroot patties/ tikkis make an excellent filling for those who do not consume meat. Dress them with some salad leaves/ baby spinach along with sliced onions and cucumbers, a sauce/ chutney of your choice, and they become a complete meal and an excellent lunch box item for kids and grown-ups alike.

Our family loves beetroots. Seasonal produce is so flavorful and nutritious at the same time. We usually eat sliced beets as a salad during dinner time a few times a week.

Back in Delhi while growing up, Mom would bring a lot of beetroots from the farmers market and use them in soups and these tikkis, knead them into the dough for making Indian bread, the list is endless. 
The natural colour from the beetroots is so pleasing to the eye and they are a favourite with kids.

Beetroots are a great source of fibre and Vitamin C. Beetroots are delicious when raw but more frequently cooked as well. 
The carbs in beetroots are mainly simple sugars, such as glucose and fructose.
Beetroots and beetroot juice like we all know have many health benefits, especially for the heart. I personally love the ABC or the apple-beetroot-carrot juice a lot.

Often on cold, winter days, a beetroot soup makes for a comforting early dinner, with or without a slice of toasted bread. 

The natural moisture from the beetroots makes these kebabs/ tikkis very soft and almost melt in your mouth.
I have added toasted oats here and no bread crumbs to help bind, a pro trick to add on more nutrition to the kebabs.

Do let me know if you like them as much as we do. 

Beetroot Kebabs

5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 Kebabs
Beetroot Kebabs. Naturally moist and power-packed with all the nutrition. They make excellent vegetarian burgers.


  • 2 Beetroots (Medium)
  • 2 Potatoes (Medium)
  • 1 tsp Roasted Cumin Powder
  • 1 tbsp Grated Ginger
  • ½ cup Oats (Toasted and Powdered)
  • 2 chopped green chillies
  • 1 tsp Red Chilli Powder
  • 1 tsp Black pepper powder
  • ¼ tsp Chaat Masala Powder (optional)
  • ½ tsp Lemon Juice
  • 1 cup chopped coriander leaves
  • 2 tbsp Oil
  • Salt (To taste)


  • Steam/roast the beetroots and boil the potatoes. Peel when done and keep them aside.
  •  In a pan, on low flame, lightly toast 1/2 cup instant/ rolled oats until they become fragrant and light brown. Cool and coarsely ground.
  • In a mixing bowl, grate the 2 medium boiled potatoes and 2 medium steamed beetroots, 1 tbsp grated ginger, a handful of finely chopped cilantro/ fresh coriander leaves, 1-2 finely chopped green chillies (optional), 1/2 cup coarsely powdered toasted oats, 1 tsp roasted cumin powder, 1/2 tsp paprika/ red chilli powder, 1/2 tsp lime juice and salt to taste.
  • Mix well with gentle hands so that everything gets uniformly mixed.
  • Divide this mixture into equal portions. Oil your palms slightly, shape the portions into spheres and flatten them a bit into kebab/ tikki shapes.
  • You may also (optional) coat them with toasted oats on both sides before pan-frying
  • Heat a pan (I used cast iron) and spread 1-2 tbsp oil. Pan fry till light golden brown on both sides and serve hot with a chutney/ sauce of your choice.
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: Beetroot, kebab, vegetarian kebab

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