💫DIETITIAN GEETU 💫
*RAMAYANA’S DIET CLINIC
* Navratri special
. BEETROOT TIKKI*
Ingredients
250 grams beetroot or 2 medium-sized beets
â–¢ 2 spoon kuttu ka atta
▢½ potato
▢¼ teaspoon turmeric powder
▢½ teaspoon kashmiri red chili powder or cayenne pepper
â–¢1 teaspoon fennel powder
▢½ teaspoon Garam Masala Powder
â–¢1 teaspoon coriander powder ( ground coriander )
â–¢1 teaspoon chaat masala
â–¢1 teaspoon dry mango powder (amchur powder) or 1 teaspoon lemon juice
â–¢1 green chili – finely chopped
â–¢1 teaspoon black salt or rock salt – add more if required
â–¢1 teaspoon ground or minced ginger
â–¢1 teaspoon oil for pan frying
Preparation
In a pan or pressure cooker, boil both the beetroot and potatoes together with some salt and enough water for 7 to 8 whistles on medium flame.
Drain all the water. Then peel and grate the beetroot in a bowl.
Grate the potato in the same bowl. This is done to get a even smooth mashed potato mix, add kuttu flour and make a dough
Add all the spice powders, green chili, salt
Mix everything well with your hands. Now shape them into round patties or tikkis.
Making Beetroot Cutlet
Take some roasted semolina (rava) in a plate.
Place each cutlet on the semolina and ensure that they are evenly coated on all sides by the semolina.
Dust off the extra rava.
In a pan add some 2 tablespoons oil and fry the cutlets till they are crisp and golden.
Place the fried cutlets on kitchen paper towels for extra oil to be absorbed.
Serve beetroot cutlet hot with any chutney or dip or sauce of your choice
