Royal Beetroot Tikki

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Total Time:
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.

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