Beetroot Tikki

Beetroot is the root portion of the beet plant. The deep purple root of the beet is eaten either boiled or raw. It is also used as a food coloring and as a medicinal plant. The green leafy portion of the beet is also edible.

 My  theme for this weeks BM  is Kids Delight -Snacking all the way. This a perfect and healthy snack for your kids and also grownups. Perfect snack to pack for their lunch boxes. You can consume this tikki in between breads or can be made as a Beetroot tikki Burger. How does that sound? But my kids loved it as it is and had these cute beet hearts with Ketchup. Me and hubby dear rolled these tikki's in lettuce adding some  sliced onions and ranch. We just loved the beet lettuce wrap. Will post that recipe soon. For now enjoy these cute little   hearts....Here goes the 1st post for this weeks Marathon...

                                   

Ingredients:

Beetroot 2 large

Potato 1 large

Chopped green chili 1 spoon

Ginger paste 1/2 spoon

Chopped cilantro 1 cup

Boiled Green peas 1/2 cup

Roasted and crushed peanuts 3spoons

Salt to taste

Dry mango powder 1 spoon

Garam masala 1/2 spoon

Corn flour 3 spoons

Plain bread crumbs 3/4 cup

Oil for shallow frying

Method:

Peal the skin of beetroot and potato.

Wash and cut into large cubes.

I have steamed  beetroot, potato and peas till nice and soft in the electric rice cooker.

You can even presser cook with little water.

Keep aside and let them cool.

Now grate or mash potato and beetroot.

Add green peas and chopped cilantro, green chili, corn flour, ginger paste, salt, garam masala, roasted and crushed peanuts and dry mango powder.

   


Mix everything well.
Cover with lid and let it rest in refrigerator for about  1 hour.
We are refrigerating the mixture to make it bit stiff, so that when we make patties or tikki's  the tikki won't break easily  and be able to make the desired shape properly.
I have made the patties in heart shape, you can give the shape which ever you like.
Heat a pan add 2 spoons oil.
Spread the breadcrumbs in a plate.
Now coat the tikki on all the sides.
Place the coated tikki in the oil to shallow fry on low to medium heat for about 6 to 7 minutes on each side.
Serve hot with green chutney and tomato ketchup.

                                                 

Check to see what my fellow bloggers are cooking for BM 52.

             

This recipe also goes to Kid Delight Event - Snacking all the way hosted by Sandhya Ramakrishnan.