Hearts Beetroot Tikki With Pudina Chutney
Ingredients
Wash, Peeled , grated raw Beetroot 5 medium size...
Boiled , peeled, mashed Potatoes 4 - 5 medium size
Salt as per taste
Onion 1 Medium chopped
Coriander leaves 4-5 sprigs
Ginger Garlic paste 1 tbsp
Roasted cumin powder 2 tsp
Dry mango powder- 2 tsp
Unsalted roasted peeled peanuts 1/2 cup coarsely powder
Cornflour 1 tbsp
Water 4 tbsp
Dry bread toast crumbs as needed
Ghee for shallow frying
Wash, Peeled , grated raw Beetroot 5 medium size...
Boiled , peeled, mashed Potatoes 4 - 5 medium size
Salt as per taste
Onion 1 Medium chopped
Coriander leaves 4-5 sprigs
Ginger Garlic paste 1 tbsp
Roasted cumin powder 2 tsp
Dry mango powder- 2 tsp
Unsalted roasted peeled peanuts 1/2 cup coarsely powder
Cornflour 1 tbsp
Water 4 tbsp
Dry bread toast crumbs as needed
Ghee for shallow frying
Method
Wash and peel the beetroot. Shred in the food processor or with a thick side grater.
Sprinkle salt n set aside for 10 minutes.
Mash the potatoes and add in the onion, green chillies , coriander, ginger garlic paste . Mix well.
Cover and keep aside and work on the beetroot.
Squeezed the liquids aside and use for soup. (If )
Add in cumin powder dry mango powder- and peanuts coarsely powder .Mix well.
Check the seasoning ..( salt and spices or add and adjust as needed
Pinch the amount needed and make tikkis with it.
Roll the amount needed in your palms and make a ball and then flatten them a bit..
Do the same for all and keep aside
In a separate bowl, mix the cornflour and water .
Dip the tikkis in the cornflour & water mixture and then into bread crumbs .
Place on a plate.
Once done cover with plastic wrap and keep in the refrigerator for an hr.
Once ready to fry. Heat oil in a skillet or non stick pan on medium flame.
When the oil is hot. Carefully place the tikkis into the oil and allow to cook for about a minute and a half.
When you see the color changes, turn the tikkis and allow to cook on the other side as well.
Remove from oil and transfer into a platter lined with a paper towel.
Serve hot with some green chutney .
Wash and peel the beetroot. Shred in the food processor or with a thick side grater.
Sprinkle salt n set aside for 10 minutes.
Mash the potatoes and add in the onion, green chillies , coriander, ginger garlic paste . Mix well.
Cover and keep aside and work on the beetroot.
Squeezed the liquids aside and use for soup. (If )
Add in cumin powder dry mango powder- and peanuts coarsely powder .Mix well.
Check the seasoning ..( salt and spices or add and adjust as needed
Pinch the amount needed and make tikkis with it.
Roll the amount needed in your palms and make a ball and then flatten them a bit..
Do the same for all and keep aside
In a separate bowl, mix the cornflour and water .
Dip the tikkis in the cornflour & water mixture and then into bread crumbs .
Place on a plate.
Once done cover with plastic wrap and keep in the refrigerator for an hr.
Once ready to fry. Heat oil in a skillet or non stick pan on medium flame.
When the oil is hot. Carefully place the tikkis into the oil and allow to cook for about a minute and a half.
When you see the color changes, turn the tikkis and allow to cook on the other side as well.
Remove from oil and transfer into a platter lined with a paper towel.
Serve hot with some green chutney .
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