Here’s a revised version of the Beetroot and Chickpea Kebab/Tikki recipe for the Love With Recipes site:
Beetroot and Chickpea Kebab (Tikki) Recipe
Course: Snack
Cuisine: Indian
Diet: High Protein Vegetarian
Description:
These Beetroot and Chickpea Kebabs (Tikkis) are a nutritious and delicious pan-fried snack. Made with a blend of cooked chickpeas and beetroots, the mixture is spiced with aromatic Indian spices and combined with crushed peanuts for added texture. Shaped into tikkis, they are shallow fried to perfection, offering a healthy and satisfying treat. Perfect as an evening snack or appetizer at brunch!
Ingredients:
- 2 Beetroots, peeled and cut into small cubes
- 1 cup Kabuli Chana (White Chickpeas), soaked
- 1/4 cup Roasted Peanuts (Moongphali)
- 1 tsp Cumin powder (Jeera)
- 1 tsp Coriander powder (Dhania)
- 1/2 tsp Red Chilli powder
- 1/2 tsp Garam masala powder
- 1/4 tsp Turmeric powder (Haldi)
- 1/2 tsp Amchur (Dry Mango Powder)
- A pinch of Asafoetida (hing)
- 3 tbsp Gram flour (Besan)
- 1 tbsp Corn flour
- 4 tbsp Semolina (Rava)
- Salt, to taste
- Oil, for shallow frying
Preparation Time: 800 minutes (Soaking time for chickpeas)
Cooking Time: 30 minutes
Instructions:
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Soak the Chickpeas: Wash and soak the chickpeas (Kabuli Chana) in enough water overnight.
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Cook the Chickpeas: The next day, place the soaked chickpeas into a pressure cooker with enough water, salt, and cook for 7 whistles. Once done, reduce the heat and cook for an additional 10 minutes on low heat. Let the pressure release naturally. This will take around 20-30 minutes.
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Cook the Beetroots: Add the peeled and diced beetroots to the pressure cooker along with 2 tablespoons of water and cook for 2 whistles. Let the pressure release naturally.
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Drain Excess Water: After cooking, drain any excess water from the beetroots and chickpeas.
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Make the Tikki Mixture:
- Add the cooked beetroots and chickpeas to a food processor or mixer.
- Add the cumin powder, coriander powder, red chilli powder, garam masala powder, amchur powder, asafoetida, and salt.
- Grind everything to a smooth paste without adding any water. The mixture should be thick to shape it into tikkis.
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Add Additional Ingredients:
- Transfer the mixture to a bowl and add 3 tablespoons of gram flour (besan).
- Coarsely crush the roasted peanuts with a mortar and pestle or in a mixer and add them to the mixture.
- Mix everything together and check for salt.
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Shape the Tikkis:
- Divide the mixture into small portions and form them into balls. Slightly flatten them into the shape of cutlets or tikkis.
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Prepare the Coating:
- In a flat bowl, mix the corn flour with a little water to form a thin paste.
- Place the semolina (rava) on a separate plate.
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Coat the Tikkis:
- Dip the shaped tikkis into the corn flour mixture, then roll them into the semolina. You can also skip the corn flour mixture and directly roll them in semolina or breadcrumbs.
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Shallow Fry the Tikkis:
- Heat a griddle or pan on medium flame and add oil.
- Place the tikkis in the pan and fry them until golden and crisp on both sides (roughly 10 minutes).
- Repeat the process for the remaining tikkis.
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Serve:
- Serve these delicious Beetroot and Chickpea Kebabs/Tikkis with a side of Dhaniya Pudina Chutney or Fresh Basil Pesto as a healthy evening snack or appetizer.
Enjoy your nutritious and flavorful Beetroot and Chickpea Kebabs/Tikkis!
