4843 Beetroot-Tikkis

Beetroot Tikkis

Beetroot Tikkis

Be it soups or desserts, beetroot can secure a place in almost every recipe. You can have this versatile vegetable in the form of an appetizer or introduce it into the main course itself. It has a varied number of health benefits too. So here is one more interesting tikki recipe to add to your large recipe book.



Preparation Time: 20 minutes

Cooking Time: 20 minutes

Makes: 6 to 8 servings



Ingredients:



Beetroot- 600g

Carrots- 300g

Potatoes- 120g, boiled and mashed

Green Chilies- 4, finely chopped

Ginger Paste- 2 tsp

Shahi Jeera- ¼ tsp

Black Pepper- 1/8 tsp, crushed

Corn Flour- 1 tbsp

Wheat Flour- 1 tbsp

Breadcrumbs- 75g

Cardamom Powder- ¼ tsp

Mace Powder- 1/8 tsp

Cinnamon Powder- ¼ tsp

Finely-chopped Mint Leaves- 1 tbsp

Finely-Chopped Coriander- 1 tbsp

Garam Masala Powder- 1 tsp

Cooking Oil- 3 tbsp

Butter- 1 tbsp

Salt- To taste



Method:



• Wash and peel the beetroots and carrots, and cook in enough water for 10 minutes.



• Cool the veggies, grate them, and keep aside.



• Heat 1 tbsp oil and 1 tbsp butter in a nonstick pan, toss in the jeera, green chilies, ginger paste, black pepper, and stir well. Now add the grated beetroots and carrots, and cook for 5minutes.



• Add the potatoes and salt, and cook until all the moisture disappears.



• Add all the remaining ingredients except for the corn flour, wheat flour, and bread crumbs.



• Mix well and divide the mixture into 16 equal portions. Make tikkis out of the mixture.



• Mix wheat and corn flour in a bowl, add 1 cup water and mix again to make a thick batter.



• Dip the patties in the batter; roll them in bread crumbs and then shallow fry on medium flame until golden brown on both sides.



• Serve hot with mint chutney or ketchup


Comments:
You have 250 characters left.