FSSAI Shares Kuttu Beetroot Tikki Recipe To Promote Millets
Image Credit: Suryansh Kitchen/facebook

Navratri celebrations are at their peak, and the whole country is observing the festival with great enthusiasm and excitement. With beautiful pandals and garba events, Navratri has added joy to our lives. This nine-day festival is devoted to Maa Durga, where we seek her blessings through puja, fasting, and other rituals. We also celebrate this festival with some delicious vegetarian recipes that are sattvik in nature and avoid the use of ingredients like onion, garlic, and meat. 

Recently, the Food Safety and Standards Authority of India (FSSAI) shared an easy recipe for kuttu-beetroot tikki on their Instagram handle. As our country is celebrating 2023 as the ‘Year of Millets’, FSSAI has been posting a lot of millet-based recipes on their social media, such as foxtail millet kheer, barnyard upma, and proso millet apple pie. Speaking particularly about the most recent recipe, kuttu-beetroot tikki, it looks very simple to prepare and is packed with nutrients. 

Although it has not been mentioned anywhere on the post that this tikki can be included in the fasting meals, considering its ingredients, you can relish it during Navratri or any other fasting days. As per FSSAI, this dish is packed with 5 grams of protein and 12 grams of healthy carbs. It is also low in calories, with just 164 kcal in two servings. Prepared within half an hour, the main ingredients of this tikki are buckwheat flour, beetroot, peanuts, cumin, black pepper, and chaat masala.  

Considering the nutritious ingredients, why not give this dish a try during Navratri? It can provide you with the energy you need for Garba or Dandiya nights. Here is the FSSAI's recipe for beetroot tikki:

Preparation time: 15 minutes 

Cooking time: 15 minutes 

Ingredients 

  • 1 cup buckwheat flour 
  • 2 medium, boiled, and mashed beetroots 
  • 1 tablespoon of oil or butter 
  • 1 tablespoon of peanuts 
  • 1 tablespoon jeera 
  • 1 green chilli or roasted red chilli flakes 
  • 1 tablespoon black pepper 
  • 1 inch of chopped ginger 
  • 1 tablespoon chaat masala 
  • Salt to taste

Method 

  • Mix buckwheat flour and mashed beetroots to form a dough.  
  • Roast peanuts in a pan, and then roast jeera with it. Keep it aside. 
  • Add chilli and ginger to the roasted peanuts.  
  • Add the buckwheat-beetroot mixture to it. 
  • Cook and season with pepper, chaat masala, and salt.  
  • Shape the mixture into tikkis. Cook them in a greased pan until golden brown.  
  • Serve hot with your favourite dip.