Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack
A high protein Indian recipe with beetroots - peeled and cut into small cubes, kabuli chana (white chickpeas) - soaked, roasted peanuts (moongphali). Ready in 13h 50m, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
25 steps- 1
To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight
kabuli chana (white chickpeas) - soaked(1 cup) - 2
The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles
beetroots - peeled and cut into small cubes(2)salt - as per your taste - 3
After 7 whistles, turn the heat to low and continue to cook for 10 more minutes
- 4
Release the pressure from the cooker naturally
- 5
It will approximately take 20 to 30 minutes to cook the chickpeas
- 6
To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)tablespoons sooji (semolina/ rava)(4) - 7
Turn off the heat and allow the pressure to release naturally
- 8
Drain any excess water from the cooked beets and chickpeas
- 9
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
cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)amchur (dry mango powder)(1/2 teaspoon)asafoetida (hing) - a pinchsalt - as per your taste - 10
Grind this mixture to a smooth paste without adding any water
- 11
The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki
- 12
Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan)
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon)tablespoons sooji (semolina/ rava)(4) - 13
Mix all ingredients well
- 14
Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture
roasted peanuts (moongphali)(1/4 cup) - 15
Mix everything together and check for salt
salt - as per your taste - 16
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
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon) - 17
Keep the rava/semolina in another plate
- 18
Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon) - 19
Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon) - 20
Heat a griddle on medium flame, add oil
- 21
Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides
- 22
Repeat for remaining cutlets
- 23
You can also deep fry but shallow frying is a healthier option
sunflower oil - for shallow frying - 24
Shallow frying takes roughly 10 minutes
sunflower oil - for shallow frying - 25
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
Rate this recipe
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Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack
A high protein Indian recipe with beetroots - peeled and cut into small cubes, kabuli chana (white chickpeas) - soaked, roasted peanuts (moongphali). Ready in 13h 50m, serves 6.
Curated byAarav Mehta🇮🇳
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Directions
25 steps- 1
To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight
kabuli chana (white chickpeas) - soaked(1 cup) - 2
The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles
beetroots - peeled and cut into small cubes(2)salt - as per your taste - 3
After 7 whistles, turn the heat to low and continue to cook for 10 more minutes
- 4
Release the pressure from the cooker naturally
- 5
It will approximately take 20 to 30 minutes to cook the chickpeas
- 6
To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)tablespoons sooji (semolina/ rava)(4) - 7
Turn off the heat and allow the pressure to release naturally
- 8
Drain any excess water from the cooked beets and chickpeas
- 9
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
cumin powder (jeera)(1 teaspoon)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon)garam masala powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)amchur (dry mango powder)(1/2 teaspoon)asafoetida (hing) - a pinchsalt - as per your taste - 10
Grind this mixture to a smooth paste without adding any water
- 11
The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki
- 12
Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan)
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon)tablespoons sooji (semolina/ rava)(4) - 13
Mix all ingredients well
- 14
Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture
roasted peanuts (moongphali)(1/4 cup) - 15
Mix everything together and check for salt
salt - as per your taste - 16
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
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon) - 17
Keep the rava/semolina in another plate
- 18
Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon) - 19
Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs
beetroots - peeled and cut into small cubes(2)tablespoons flour (besan)(3 gram)corn flour(1 tablespoon) - 20
Heat a griddle on medium flame, add oil
- 21
Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides
- 22
Repeat for remaining cutlets
- 23
You can also deep fry but shallow frying is a healthier option
sunflower oil - for shallow frying - 24
Shallow frying takes roughly 10 minutes
sunflower oil - for shallow frying - 25
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
Rate this recipe
