Ingredients: 2 Beetroots – peeled and cut into small cubes,1 cup Kabuli Chana (White Chickpeas) – soaked,1/4 cup Roasted Peanuts (Moongphali),1 teaspoon Cumin powder (Jeera),1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/4 teaspoon Turmeric powder (Haldi),1/2 teaspoon Amchur (Dry Mango Powder),Asafoetida (hing) – a pinch,3 tablespoons Gram flour (besan),1 tablespoon Corn flour,4 tablespoons Sooji (Semolina/ Rava),Salt – as per your taste,Sunflower Oil – for shallow frying
Time in minutes: 830 Servings: 6 Course: Snack Diet: High Protein Vegetarian
Instructions: To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight. The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles. After 7 whistles, turn the heat to low and continue to cook for 10 more minutes.Release the pressure from the cooker naturally. It will approximately take 20 to 30 minutes to cook the chickpeas. To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.Drain any excess water from the cooked beets and chickpeas.To a mixer or a food processor, add the cooked beetroot and cooked chickpeas along with coriander powder, cumin powder, red chilli powder, garam masala powder, dry mango powder (amchur powder), asafoetida and salt as per your taste. Grind this mixture to a smooth paste without adding any water. The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki. Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan). Mix all ingredients well. Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture.Mix everything together and check for salt. Divide it into small balls and slightly flatten the balls in the shape of cutlets/ tikkisIn a separate flat bowl, mix corn flour and water to form a thin paste. Keep the rava/semolina in another plate.Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava. Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs.Heat a griddle on medium flame, add oil. Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides.Repeat for remaining cutlets. You can also deep fry but shallow frying is a healthier option. Shallow frying takes roughly 10 minutes. Serve this Beetroot Chickpea Kebab/Tikki along with Dhaniya Pudina Chutney or Fresh Basil Pesto as a healthy & light evening snack or as an appetizer/starter at brunch