Beetroot ki tikki
Ingredients
600gm Beetroot
300gm Carrot
120gm Potatoes (mashed)
4 Green Chilies (seedless and finely chop)
5gm Ginger
1.5gm Shahi jeera
2 gm Black Pepper (Crushed)
15gm Cornflour
15gm Tempura
75gm Breadcrumbs
1/4 tsp Green Cardamom Powder
1/8 tsp Mace Powder
1/4 tsp Cinnamon Powder
2 tbsp Cooking Oil
2 tbsp Butter
Salt to taste
The Beetroot Coulis
60gm Beetroot (cube, boil in 240ml/1 cup of vegetable stock for 30 minutes & cool)
5ml Balsamic Vinegar
2 tsp Olive Oil
Juice of one lemon
The Filling
75gm Hung curd
8 Cashew nuts (chopped)
12 Raisins (chopped)
2 Green Chilies (deseed and finely chopped)
5gm Ginger (finely chopped)
1 tbsp Mint (finely chopped)
Method:
Peel beetroot and carrot, wash, cut cubes, put in separate handi/pan, add enough water and boil until cooked (approx 10 minutes).
Drain, cool, grate beetroot and carrot and keep aside.
Finely chop the green chilies and ginger.
Heat oil and butter in a frying pan, add shahi zeera, , the ginger, green chilies, black pepper and stir. Then add the grated beetroot and carrot, cook for approx 4-6 minutes. Then add potatoes and salt, and cook till the moisture has completely evaporated.
Now add the remaining ingredients, except corn flour and tempura, stir, remove, adjust the seasoning and cool. Mix well and divide into 16 equal portions and make balls.
For the batter:
Put tempura and corn flour in a bowl, add 140 ml / ½ cup water and mix well.
For the filling:
In the yogurt add cashew nuts, raisins, green chillies, ginger and mint.
To create the patties, flatten each ball between the palms to make round patties, place a portion of the filling in the middle of each, seal, make balls again and carefully. Refrigerate for 15 minutes.
Remove the patties from the refrigerator, dip in tempura and corn flour batter, roll in breadcrumbs and keep aside.
For the Beetroot Coulis:
Put boiled beets in a blender and pulse to make a puree. Remove and pass puree through a fine mesh sieve.
Ingredients
600gm Beetroot
300gm Carrot
120gm Potatoes (mashed)
4 Green Chilies (seedless and finely chop)
5gm Ginger
1.5gm Shahi jeera
2 gm Black Pepper (Crushed)
15gm Cornflour
15gm Tempura
75gm Breadcrumbs
1/4 tsp Green Cardamom Powder
1/8 tsp Mace Powder
1/4 tsp Cinnamon Powder
2 tbsp Cooking Oil
2 tbsp Butter
Salt to taste
The Beetroot Coulis
60gm Beetroot (cube, boil in 240ml/1 cup of vegetable stock for 30 minutes & cool)
5ml Balsamic Vinegar
2 tsp Olive Oil
Juice of one lemon
The Filling
75gm Hung curd
8 Cashew nuts (chopped)
12 Raisins (chopped)
2 Green Chilies (deseed and finely chopped)
5gm Ginger (finely chopped)
1 tbsp Mint (finely chopped)
Method:
Peel beetroot and carrot, wash, cut cubes, put in separate handi/pan, add enough water and boil until cooked (approx 10 minutes).
Drain, cool, grate beetroot and carrot and keep aside.
Finely chop the green chilies and ginger.
Heat oil and butter in a frying pan, add shahi zeera, , the ginger, green chilies, black pepper and stir. Then add the grated beetroot and carrot, cook for approx 4-6 minutes. Then add potatoes and salt, and cook till the moisture has completely evaporated.
Now add the remaining ingredients, except corn flour and tempura, stir, remove, adjust the seasoning and cool. Mix well and divide into 16 equal portions and make balls.
For the batter:
Put tempura and corn flour in a bowl, add 140 ml / ½ cup water and mix well.
For the filling:
In the yogurt add cashew nuts, raisins, green chillies, ginger and mint.
To create the patties, flatten each ball between the palms to make round patties, place a portion of the filling in the middle of each, seal, make balls again and carefully. Refrigerate for 15 minutes.
Remove the patties from the refrigerator, dip in tempura and corn flour batter, roll in breadcrumbs and keep aside.
For the Beetroot Coulis:
Put boiled beets in a blender and pulse to make a puree. Remove and pass puree through a fine mesh sieve.