Beetroot Kebab

Instructions

1. 1

   Prepare the Vegetables (15-20 minutes)

   • Boil or pressure cook the beetroots and potatoes until they are completely cooked and fork-tender.
   • Allow them to cool down completely. This is crucial to prevent the mixture from becoming sticky.
   • Once cool, peel the skins off both the beetroots and potatoes.
   • In a large mixing bowl, grate the boiled vegetables using a box grater. Alternatively, you can mash them thoroughly, ensuring no large lumps remain.
2. 2

   Create the Kebab Mixture (5 minutes)

   • To the bowl of grated vegetables, add the finely chopped onion, ginger garlic paste, and green chillies.
   • Add the dry spices: garam masala, chaat masala, cumin powder, and salt.
   • Add the chopped coriander leaves and the roasted besan (chickpea flour), which acts as a binding agent.
   • Mix everything together gently but thoroughly until well combined.
3. 3

   Bind and Shape the Kebabs (5 minutes)

   • Add the breadcrumbs to the mixture. Start with half a cup and add more if the mixture feels too wet.
   • Mix until the mixture is firm enough to be shaped and doesn't stick to your hands.
   • For best results, cover and chill the mixture in the refrigerator for 20-30 minutes. This makes it easier to handle.
   • Divide the mixture into 12 equal portions. Lightly grease your palms with oil, roll each portion into a smooth ball, and then gently flatten it to form a round patty (tikki), about 1/2 inch thick.
4. 4

   Shallow Fry the Kebabs (10 minutes)

   • Heat 2 tablespoons of oil in a non-stick skillet or tawa over medium heat.
   • Once the oil is moderately hot, carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on one side until it becomes golden brown and crisp.
   • Gently flip the kebabs and cook the other side for another 3-4 minutes until equally crisp and browned.
   • Repeat the process for the remaining kebabs, adding more oil as needed.
5. 5

   Serve Hot

   • Remove the cooked kebabs from the pan and place them on a plate lined with a paper towel to absorb any excess oil.
   • Serve immediately while hot with mint-coriander chutney, tamarind chutney, or a simple yogurt dip.