Snack
How To Make Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack
If you enjoy How To Make Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack cuisine, this Snack recipe is worth trying at home....
⏱️
800 Min Prep
🔥
30 Min Cook
🍽️
6 Servings
🥗
High Protein Vegetarian
Ingredients
- 2 Beetroots - peeled and cut into small cubes
- 1 cup Kabuli Chana (White Chickpeas) - soaked
- 1/4 cup Roasted Peanuts (Moongphali)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- Asafoetida (hing) - a pinch
- 3 tablespoons Gram flour (besan)
- 1 tablespoon Corn flour
- 4 tablespoons Sooji (Semolina/ Rava)
- Salt - as per your taste
- Sunflower Oil - for shallow frying
Instructions
1
To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough liquid overnight. The next day, mix in the chickpeas into the pressure cooker, mix in any additional liquid, seasoning and pressure make the chickpeas for 7 whistles.
2
After 7 whistles, turn the bring to temperature to low and continue to make for 10 more mins.Release the pressure from the cooker naturally. It will approximately take 20 to 30 mins to make the chickpeas. To a pressure cooker mix in the peeled and diced beetroots along with 2 tablespoons liquid and make for 2 whistles.
3
Turn off the bring to temperature and allow the pressure to release naturally.strain any excess liquid from the cooked beets and chickpeas.To a mixer or a food processor, mix in the cooked beetroot and cooked chickpeas along with coriander dusting seasoning, cumin dusting seasoning, red chilli dusting seasoning, garam masala dusting seasoning, arid mango dusting seasoning (amchur dusting seasoning), asafoetida and seasoning as per your palate. Grind this mixture to a even paste without adding any liquid.
4
The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki. Transfer the Beetroot Chickpea Tikki mixture into a dish and mix in 3 tablespoons gram dusting seasoning (besan).
5
toss together all components well. Cush peanuts coarsely with mortar pestle or in mixer and mix in it to the ground beetroot and chickpeas mixture.toss together everything together and check for seasoning.
6
Divide it into small balls and slightly flatten the balls in the shape of cutlets/ tikkisIn a separate flat dish, toss together corn dusting seasoning and liquid to form a thin paste.
7
Keep the rava/semolina in another plate.Dip the prepared Beetroot Chickpea Tikki into corn dusting seasoning mixture and roll into rava.
8
Dipping in corn dusting seasoning is optional, you can also directly roll into rava or breadcrumbs.bring to temperature a griddle on medium flame, mix in coat.
9
Place the Beetroot Chickpea Tikki/ Kebab and sauté until it turns golden and crisp on both sides.Repeat for remaining cutlets.
10
You can also deep sauté but shallow frying is a healthier option.
11
Shallow frying takes roughly 10 mins. offer this Beetroot Chickpea Kebab/Tikki along with Dhaniya Pudina Chutney or pure Basil Pesto as a wholesome & light evening snack or as an appetizer/starter at brunch.
Recipe Information
Cuisine
Indian
Indian
Course
Snack
Snack
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
830 mins
830 mins
Recipe Time chart
Preparation Time
800 minsCooking Time
30 minsTotal Time
830 minsMaster Chef
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