Beetroot Tikki
Warm beetroot patties served with a pomegranate chutney.
Beetroot Tikki Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-10 min

Difficulty

- Medium

Preparation Time

- 10 min

INGREDIENTS

  • 1 tbsp Ghee
  • 1 tsp Royal cumin
  • 1 tbsp Ginger
  • 1 tsp Green Chilli paste
  • 2 Beetroot
  • 1 tsp Coriander powder
  • 1 tsp Garama Masala powder
  • 1 tsp Red Chiili powder
  • Salt
  • 1 tsp Cumin powder
  • 1 cup Pomegranate juice
  • ½ cup Tamarind paste
  • ½ cup Pomegranate seeds
  • 1 tsp roasted Cumin powder
  • 2 tsp jaggery
  • 1 Boiled Potato
  • 2 tsp All Purpose flour
  • Water
  • 5 tbsp Breadcrumbs
  • OIl Green Chutney

HOW TO PREPARE BEETROOT TIKKI

  1. 1

    In a pan warm ghee, add Royal cumin, chopped Ginger, Green Chilli paste, grated Beetroot, Coriander powder, Garama Masala powder, Red Chiili powder, Salt, Cumin powder and sauté.
  2. 2

    Cook till beetroot is soft.
  3. 3

    Remove from heat and let it cool.
  4. 4

    Add boiled potato in beetroot mixture and make tikkis from it.
  5. 5

    Make a batter of all purpose flour, water, red chilli powder and salt.
  6. 6

    Dip tikkis in batter, roll in breadcumbs and deep fry in oil.
  7. 7

    For Pomegranate chutney add Pomegranate juice in a pan and reduce it to half.
  8. 8

    Add chopped ginger, tamarind paste, pomegranate seeds, roasted cumin powder, jaggery, red chiili powder, salt, garama masala powder and boil.
  9. 9

    Serve with Chutney.
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