Beetroot Kebabs
Beetroot Kebabs. Naturally moist and power-packed with all the nutrition. They make excellent vegetarian burgers.
Ingredients
- 2 Beetroots (Medium)
- 2 Potatoes (Medium)
- 1 tsp Roasted Cumin Powder
- 1 tbsp Grated Ginger
- ½ cup Oats (Toasted and Powdered)
- 2 chopped green chillies
- 1 tsp Red Chilli Powder
- 1 tsp Black pepper powder
- ¼ tsp Chaat Masala Powder (optional)
- ½ tsp Lemon Juice
- 1 cup chopped coriander leaves
- 2 tbsp Oil
- Salt (To taste)
Instructions
- Steam/roast the beetroots and boil the potatoes. Peel when done and keep them aside.
- In a pan, on low flame, lightly toast 1/2 cup instant/ rolled oats until they become fragrant and light brown. Cool and coarsely ground.
- In a mixing bowl, grate the 2 medium boiled potatoes and 2 medium steamed beetroots, 1 tbsp grated ginger, a handful of finely chopped cilantro/ fresh coriander leaves, 1-2 finely chopped green chillies (optional), 1/2 cup coarsely powdered toasted oats, 1 tsp roasted cumin powder, 1/2 tsp paprika/ red chilli powder, 1/2 tsp lime juice and salt to taste.
- Mix well with gentle hands so that everything gets uniformly mixed.
- Divide this mixture into equal portions. Oil your palms slightly, shape the portions into spheres and flatten them a bit into kebab/ tikki shapes.
- You may also (optional) coat them with toasted oats on both sides before pan-frying
- Heat a pan (I used cast iron) and spread 1-2 tbsp oil. Pan fry till light golden brown on both sides and serve hot with a chutney/ sauce of your choice.