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The perfect snack food and a hit at any party, paneer tikkis could be your new go-to recipe when you need something that tastes awesome and also brings you a dose of health to boot. These Beetroot Paneer Tikkis are beautifully pink and full of additional nutrition that makes them a great addition to any table. By using potato in addition to beetroot, the tikki has more structural integrity and prevents it from falling apart when cooked. Content creator living infused recently took to Instagram to share her version of the recipe.
Beetroot is a very underutilised ingredient in Indian cooking. It has natural sugars which make it soft and delicious. They’re also rich in folates (vitamin B9) which helps cells to regenerate faster and function better. Folates also help in controlling damage to blood vessels and as such reduce the risks of heart disease and strokes. They’re also high in nitrates which are converted to nitric oxide by the body and are essential for healthy body function.
If you avoid using beetroot because you hate the stains it leaves behind, jut\st coat your hands and any vulnerable surfaces in a thin layer of oil before you start cooking in order to minimise clean-up. These tikkis come together quickly and are best served with a sprinkle of fresh coriander and a fresh yoghurt dip.
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 cup boiled, peeled and grated potatoes
- 1 cup grated or crumbled paneer
- 1 cup peeled and grated Red beets
- 1 tablespoon grated ginger
- 1 tablespoon finely chopped green chillies
- 2 tablespoons corn flour (corn starch)
- ¼ cup finely chopped cilantro
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
- Oil to shallow fry
𝗠𝗲𝘁𝗵𝗼𝗱:
- Add all the ingredients (minus the oil) to a large bowl and mix well using your clean hands. Portion the dough to desired size and form tikkis using your palms.
- Heat oil in a flat bottom nonstick or cast iron pan. Fry tikkis on medium heat till crispy and browned on both sides. Serve hot or warm with green cilantro chutney.
