Eat Healthier With This Easy Beetroot And Peanut Tikka

Beetroot tikka is a tasty and nutritious snack. It occasionally goes by the name of kebab. Beets, potatoes, roasted peanuts, and a few spices are combined. It serves as a popular teatime snack or healthy starter. Beetroot peanut tikka can be used as a patty for the burger, giving this dish a healthy twist. One may add chickpeas to increase the protein quotient. It also works as a binding factor.

Beetroot is a rich source of vitamin C and iron. Those with low HB count must add this root vegetable to regularise their blood count. It also aids in digestion, especially when consumed as salads and juice. However, one should not strain the liquid, as it will lose all the fibre content. Often kids make a fuss about eating beetroot. For them, this tikki is the best option. Make it a part of their lunch box or evening snacks.

Always remember to buy the medium-size red beetroot, which is fresh. This dark purple vegetable has a distinct sweet and earthy flavour and is packed with potent minerals. They taste a little sweeter and add a natural sweetness to any dish. Soak them in water before use to remove the dirt. And after cleaning and rinsing thoroughly, use them. Remove the peel before using them for any dish. Let's make a delicious tikki with beetroot and groundnuts.

Beetroot Peanut Tikka

Ingredients

• 2 beetroots, peeled and cut into small cubes
• 1/4 cup roasted peanut
• 1 cup white chickpeas, soaked
• 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
• 1/2 teaspoon amchur (dry mango powder)
• A pinch of asafoetida
• 3 tablespoons gram flour
• 1 tablespoon corn flour
• 4 tablespoons semolina
• Salt to taste
• Oil for shallow frying

Beetroot tikki with peanuts, Image Credit: Reeta'sFamilyKitchen@YouTube

Method

1. Wash and soak chickpeas in enough water overnight. Next day pressure cook it with salt and required water for 6 whistles. Turn the flame to low and cook for 10 minutes.
2. Let the pressure release naturally.
3. In another pressure cooker, cook the diced beetroots in 1 cup of water for 2 whistles. Turn off the gas and let the release on its own.
4. Drain any excess water from the cooked beets and chickpeas.
5. In a food processor, add the cooked beetroot, chickpeas and coriander powder, cumin powder, red chilli powder, garam masala powder, dry mango powder, asafoetida and salt to taste
6. Without adding water, grind it to a smooth paste. It should have a thick consistency.
7. Transfer the mixture into a bowl and add 3 tablespoons of gram flour and blend them well.  
8. Crush peanuts coarsely with a mortar pestle. Add it to the ground beetroot mix and ensure all the ingredients are blended properly.
9. Divide the mix into small balls and slightly flatten them in the shape of tikkis
10. Mix corn flour and water in a separate flat bowl to form a thin paste.
11. On another plate, pour the semolina
12. Heat a pan on medium flame and add oil.
13. Dip the prepared tikkas into corn flour paste and then roll them on the semolina
14. Place the beetroot tikki on the griddle and shallow fry till they turn golden on both sides and become crispy. It will take around 10 minutes to cook.
15. Don’t fry all the tikkis in one go. Instead fry them in 4-6 pieces per batch.

Serve these tikkas with chutney and enjoy it as an appetiser.