Beetroot and Chickpea Kebab/Tikki Recipe – A Healthy Evening Snack
If you’re looking for a vibrant and nutritious evening snack or appetizer, these Beetroot and Chickpea Kebabs/Tikkis are a fantastic option. Bursting with the earthy flavors of beets and the protein-packed goodness of chickpeas, this recipe is not only satisfying but also makes for a light yet filling treat. Perfect for a quick snack or to serve at a brunch, these tikkis can be paired with fresh chutneys or a tangy basil pesto for that extra burst of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroots (peeled and cut into small cubes) | 2 medium-sized |
| Kabuli Chana (White Chickpeas, soaked) | 1 cup |
| Roasted Peanuts (Moongphali) | 1/4 cup |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
| Gram Flour (Besan) | 3 tablespoons |
| Corn Flour | 1 tablespoon |
| Semolina (Sooji/Rava) | 4 tablespoons |
| Salt | To taste |
| Sunflower Oil (for shallow frying) | As needed |
Preparation Time: 800 minutes (for soaking chickpeas and beets)
Cook Time: 30 minutes
Total Time: 830 minutes
Servings: 6
Cuisine: Indian
Course: Snack
Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Chickpeas and Beetroots
- Begin by soaking the Kabuli Chana (chickpeas) in ample water overnight. This helps soften them for cooking the next day.
- The following day, drain the soaked chickpeas and place them in a pressure cooker with fresh water and a pinch of salt. Cook the chickpeas for 7 whistles on high flame. After 7 whistles, reduce the heat to low and cook for an additional 10 minutes. Once the cooking time is complete, let the pressure release naturally. It will take approximately 20 to 30 minutes to cook the chickpeas fully.
- For the beetroots, peel and cut them into small cubes. Add them to the pressure cooker with 2 tablespoons of water. Cook for 2 whistles on high flame. Once done, turn off the heat and allow the pressure to release naturally.
Step 2: Prepare the Mixture
- Once both the chickpeas and beets are cooked, drain any excess water from them.
- In a mixer or food processor, add the cooked chickpeas and cooked beetroots. Then, add the following spices: coriander powder, cumin powder, red chili powder, garam masala, turmeric powder, dry mango powder (amchur), and a pinch of asafoetida (hing). Add salt according to your taste.
- Grind this mixture into a smooth paste, making sure not to add any water. The consistency should be thick enough to shape into tikkis. If the mixture is too wet, add a little more gram flour (besan) to bind it.
Step 3: Prepare the Tikki Mixture
- Transfer the ground beetroot and chickpea mixture into a large mixing bowl. Add the gram flour (besan) and mix well. To add a nice crunch, crush the roasted peanuts coarsely using a mortar and pestle or a mixer and mix them into the ground mixture.
- Adjust the salt if needed. Now, divide the mixture into small portions and shape them into balls. Gently flatten each ball into a round or oval shape to form the tikkis or cutlets.
Step 4: Coat the Tikkis
- In a flat bowl, mix corn flour with a little water to form a smooth, thin paste.
- On a separate plate, spread semolina (sooji).
- To coat the tikkis, dip each one into the corn flour paste and then roll it in the semolina. If you prefer, you can also roll them directly in breadcrumbs or skip the corn flour and just use semolina.
Step 5: Fry the Tikkis
- Heat a griddle (tawa) on medium flame and add some sunflower oil for shallow frying.
- Once the oil is hot, gently place the prepared tikkis onto the griddle. Fry them until they turn golden brown and crisp on both sides. This should take around 10 minutes. Be sure to turn them carefully to avoid breaking.
- Repeat this process for the remaining tikkis.
Step 6: Serve and Enjoy
- Once the tikkis are golden and crispy, remove them from the griddle and place them on a paper towel to absorb any excess oil.
- Serve the Beetroot and Chickpea Kebabs/Tikkis hot with a side of dhania pudina chutney (coriander mint chutney) or fresh basil pesto for an added flavor boost.
Tips for Perfect Beetroot and Chickpea Kebabs:
- Binding: If the mixture feels too loose to shape, increase the amount of gram flour or semolina to help bind the mixture.
- Make-Ahead: You can prepare the tikkis ahead of time, shape them, and refrigerate until ready to fry. This will help them hold their shape better during frying.
- Deep Frying Option: For a crispier version, you can deep fry the tikkis, but shallow frying keeps them healthier.
- Flavor Variations: Experiment with adding other spices like chat masala or garlic powder for a different flavor profile.
These Beetroot and Chickpea Kebabs/Tikkis are the perfect blend of healthy ingredients and bold flavors. Whether you’re looking for a nutritious snack to enjoy with family or a starter for your next meal, this recipe is sure to satisfy your taste buds while providing a nourishing dose of protein, vitamins, and minerals. Enjoy this delightful snack any time of the day, and let its vibrant color and taste brighten up your plate!
