Beetroot and Tofu Patty Recipe
Description
The Beetroot and Tofu Patty Recipe is a delightful fusion of health and taste. This high-protein vegetarian snack combines the earthy sweetness of cooked beets with the creamy texture of tofu, balanced by the warmth of spices like cumin and chaat masala. Potatoes act as a natural binder, giving these patties a perfect structure, while powdered almonds add a hint of nuttiness and extra nutrition. Ideal as a snack or appetizer, these patties are best served with a cooling yogurt dip, green chutney, or alongside a steaming cup of masala chai.
Cuisine:
Indian
Course:
Snack
Diet:
High Protein Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Beetroot | 1 (peeled, diced, and cooked until soft) |
| Potatoes (Aloo) | 2 (boiled and mashed) |
| Tofu | 100 grams (crumbled) |
| Gram Flour (Besan) | 1 tablespoon |
| Whole Almonds (Badam) | 1/4 cup (powdered) |
| Green Chillies | 1 (finely chopped) |
| Chaat Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Leaves (Dhania) | Small bunch (chopped) |
| Salt | To taste |
| Oil | For shallow frying |
Nutritional Information (per serving – approximately 6 patties)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fat | 5 g |
| Fiber | 3 g |
| Vitamin C | 8 mg |
| Iron | 2 mg |
Preparation Time
30 minutes
Cooking Time
60 minutes
Total Time
90 minutes
Instructions
| Step | Action |
|---|---|
| 1 | Begin by preparing the ingredients. Peel, dice, and cook the beetroot until soft. Boil the potatoes and mash them once cooled. Crumble the tofu and set aside. |
| 2 | In a food processor or blender, combine the cooked beetroot, mashed potatoes, crumbled tofu, gram flour, powdered almonds, chopped green chillies, chaat masala, cumin powder, coriander leaves, and salt. Blend the mixture briefly, ensuring all the ingredients are mashed and well-combined. Avoid adding water during this process. |
| 3 | Transfer the mixture to a bowl and check the seasoning. Adjust salt and spices according to taste. |
| 4 | Oil your palms lightly to prevent sticking, then shape the beetroot-tofu mixture into lemon-sized balls. Flatten each ball slightly to form patties. |
| 5 | Heat an iron skillet or non-stick pan on medium heat. Once hot, place the patties onto the skillet. Drizzle a small amount of oil over each patty. Cook for 4-5 minutes on each side or until both sides are evenly golden-brown. |
| 6 | Remove the cooked patties from the skillet and transfer them to a serving plate. Repeat the process with the remaining mixture. |
| 7 | Serve the Beetroot and Tofu Patties warm, paired with a cooling yogurt dip, tangy green chutney, or as a tea-time snack alongside masala chai. |
Serving Suggestions
- Yogurt Dip: A creamy dip flavored with fresh herbs and spices pairs beautifully with the patties.
- Green Chutney: The zesty notes of mint and coriander chutney complement the earthiness of the beetroot.
- Masala Chai: For a cozy tea-time experience, enjoy the patties with a cup of hot spiced tea.
Enjoy the wholesome goodness of Beetroot and Tofu Patties as a nourishing snack for any occasion!
