It’s not everyday that you come across a combination such as beetroot and amla . Finally, the two meet for something that will leave you and your guests pleasantly surprised. Besides the health benefits of the awesome twosome, these tikkis don’t need to be deep fried. It can’t get yummier or healthier than this!
Ingredients:
2 beetroots (boiled, peeled and grated)
2 Indian gooseberry/amla (grated)
2 tbsp oil
1 inch ginger
2 green chillies
2.5 tblsp gram flour (besan)
1/2 tsp red chilli powder
3/4 tsp garam masala powder
Salt to taste
4 tblsp cashew nut powder
3 tblsp hung yogurt
1 tblsp garlic (finely chopped)
Fresh mint leaves- a few for garnish
Method:
1. Finely chop ginger and green chillies. Heat oil in a non stick pan; add ginger and green chillies and sauté for a minute. Add gram flour and sauté for a minute or two. Add beetroot, mix well and sauté for 8 to 10 minutes or till the mixture becomes dry.
2. Add amla and mix well. Add red chilli powder, ½ tsp garam masala powder, salt and cook for five minutes. Add cashew nut powder and mix well. Transfer the mixture into a bowl, add the remaining garam masala powder and mix well.
3. To make the dressing, blend together hung yogurt, salt and garlic and transfer into a small bowl. Heat a non stick tawa. Divide the beetroot mixture into equal portions and shape each portion into a tikki.
4. Place a few tikki on the tawa and cook till evenly golden and crisp from both the sides. Place them on a serving plate and serve hot topped with yogurt-garlic dressing and mint leaves.
Image & Recipe Courtesy: Grand Mercure Bangalore
(Do check out the Punjabi Food Festival hosted by the Grand Mercure Bangalore from 9 to 17 November 2013)
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