Ingredients

• 600 gms - Beetroot
• 300 gms - Carrot
• 120 gms - Potatoes (mashed)
• 4 - Green Chilies (seed and finely chop)
• 1/2 inch - Ginger
• 1/2 tsp - Shahi Zeera
• 2 gm - Black Pepper (Crushed)
• 1 tbsp - Corn Flour
• 1 tbsp - Tempura
• 75 gms - Breadcrumbs
• 1/4 tsp - Chotti Elaichi/Green Cardamom Powder
• 1/8 tsp - Javitri/Mace Powder
• 1/4 tsp - Cinnamon Powder
• 1/2 tbsp - Cooking Oil
• 2 tbsp - Butter
• Salt to taste
• Mesculum (shredded assorted salad leaves)
• 
  Micro greens (moong cress)
•  
• The Beetroot Coulis
• 60 gms - Beetroot (cube, boil in 1 cup of vegetable stock for 30 mins and cool)
• 1 tsp - Balsamic Vinegar
• 2 tsp - Olive Oil
• Juice of 1 Lemon
• The Filling
• 75 gms - Yoghurt Cheese/chakka dahi/hung curd
• 8 - Cashew nuts (chopped)
• 12 - Raisins (chopped)
• 2 - Green Chilies (deseed and finely chopped)
• 1/2 inch piece - Ginger (finely chopped)
• 1 tbsp - Mint (finely chopped)
• 
  

How to Make Royal Beetroot Tikki

• Peel beetroot, wash, cut cubes, put in a handi/pan, add enough water and boil until cooked (approx 10 mins). Drain, cool, grate beetroot and keep aside.
• Peel Carrot, washes, cut cubes, put in a handi/pan, adds enough water and boil until cooked (approx 5 mins). Drain, cool, grate carrot and keep aside.
• Lay a muslin cloth over a bowl and pour the yoghurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture.
• Wash green chilies, slit, deseed, finely chop and discard the stems. Scrape, wash and finely chop ginger.
• Heat oil and butter in a frying pan, add shahi zeera, add the ginger and green chilies, black pepper and stir.
• Then add the grated beetroot and carrot, bhunno/stir-fry (approx 4-6 mins). Then add potatoes and salt, bhunno/stir-fry until cooked (approx 7-8 mins) until the moisture has completely evaporated.
• Now add the remaining ingredients, except corn flour and tempura, stir, remove, adjust the seasoning and cool.
• Mix well and divide into 16 equal portions and make balls.
• Put tempura and corn flour in a bowl, add 1/2 cup water and mix well.
• Take cheesy yoghurt in a bowl; add cashew nuts, raisins, green chillies, ginger and mint.
• Flatten each ball between the palms to make round patties, place a portion of the filling in the middle of each, seal, make balls again and carefully (ensuring that the filling does not ooze out) flatten into 1/2 inch thick patties.
• Refrigerate for 15 mins.
• Remove the patties from the refrigerator, dip in tempura and corn flour batter, roll in breadcrumbs and keep aside.
• THE BEETROOT COULIS: Put boiled beets in a blender and pulse to make a puree. Remove and pass puree through a fine mesh sieve.
• Heat oil in a frying pan, add patties—in convenient batches—and shallow fry over medium heat until Crisps.
• Remove to absorbent paper to drain the excess fat.
• Place the 5 patties in in a flat plate / serving tray in a row and squeeze the Beetroot Coulis with the help of squeeze bottle over the each tikkis.
• Garnish with micro greens and arrange the Mesculum around it.