Beetroots are one of the healthiest vegetables and they must be consumed for their amazing health benefits. It gets so difficult at times to think of ways to consume healthy vegetables. But worry not! You can enjoy beetroot by transforming them into delicious tikkis. This dish could be a great choice for a late evening snack.

Ingredients

For assembling

  • Ragda- 2 Cups
  • Beetroot Tikki- 10
  • Green Chutney- 2 Tablespoon
  • Date And Jaggery Chutney- 1 Tablespoon
  • Potato Straws Or Salli- 1/4 Cups
  • Beaten Hung Curd- 1/2 Cups
  • Jeera Powder- 1/2 Tablespoon
  • Chaat Masala- 1/2 Tablespoon
  • Kashmiri Chili Powder- 1/2 Tablespoon
  • Chopped Coriander- 3-4 Tablespoon
  • Salt as per taste

For ragda

  • Ragda Or Dried Yellow Peas- 1 Cup
  • Water- 1-1/2 Cups
  • Jeera powder pinch
  • Turmeric Powder- 1/4 Tablespoon
  • Salt as per taste

For beetroot Tikki

  • Grated Beetroot- 300 Grams
  • Ginger Garlic Paste- 1 Tablespoon
  • Garam Masala- 1 Tablespoon
  • Elaichi Powder- 1/4 Tablespoon
  • Lemon Juice- 1 Tablespoon
  • Green Chili- 1
  • Potato (Boiled)- 1
  • Paneer (Cottage Cheese)- 100 Grams
  • Salt as per taste
  • Cooking Oil- For Frying

Method

  1. For Beetroot Tikki

Saute the beetroot for five to seven minutes on medium flame. Boil and mash the potato till smooth, chop the coriander and green chili, grate the paneer. Mix all the ingredients and bind till it comes together. Make medium-sized roundels and press them to get a semi-flat tikki shape. Heat oil in a non-stick pan and shallow fry the tikkis on medium heat. Do not overcrowd the pan and remove on absorbent paper once golden brown on both sides.

  1. For preparing ragda

Wash and soak the ragda overnight in two to three cups of water. Drain and boil them till soft to touch or pressure cook them for two to three whistles and keep aside. In a pan, add the boiled ragda, water, jeera powder, turmeric, and salt and simmer on medium heat. Using the back of the spoon, mash some of the ragda to get a thick texture. Cook for five to six minutes and remove from heat.

  1. Assembling

Whisk the yogurt in a bowl and add the chili powder, jeera powder, and salt. In a plate, add some ragda and place beetroot tikki on it. Drizzle with some green chutney, date-jaggery chutney and yogurt. Sprinkle some potato straws and chaat masala on top. Garnish with some chopped coriander and serve immediately.

 

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