Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack
A delicious and healthy snack, Beetroot Chickpea Kebab/Tikki Recipe with chickpea/Kabuli Chana and beetroot ground together made into a tikki/cutlet that can be served as a healthy snack at tea time.
Beetroot Chickpea Kebab/Cutlet are a very healthy, delicious pan fried patties that are prepared with cooked chickpeas and beetroots that are ground together with Indian spices. This mixture is mixed with crushed peanuts and shaped into tikkis and pan fried to a crisp tikki.
This Beetroot Chickpea Kebab is a healthy and a protein rich evening snack and great alternative to a tikki/cutlet made with potatoes that are high in calories. It is also a diabetic friendly snack recipe that you can have along with your snack.
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
If you like this recipe of Beetroot Chickpea Kebab/Tikkis, here are a few more Tikki recipes that you can prepare as a healthy evening snack or even as an appetizer/starters at your Indian Dinner Parties
800 M
30 M
830 M
6 Servings
Ingredients
- 2 Beetroots , peeled and cut into small cubes
- 1 cup Kabuli Chana (White Chickpeas) , soaked
- 1/4 cup Roasted Peanuts (Moongphali)
- 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 (Haldi)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- Asafoetida (hing) , a pinch
- 3 tablespoons Gram flour (besan)
- 1 tablespoon Corn flour
- 4 tablespoons Sooji (Semolina/ Rava)
- Salt , as per your taste
- Oil , for shallow frying
How to make Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack
To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight.
The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles. After 7 whistles, turn the heat to low and continue to cook for 10 more minutes.
Release the pressure from the cooker naturally. It will approximately take 20 to 30 minutes to cook the chickpeas.
To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
Drain any excess water from the cooked beets and chickpeas.
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.
Grind this mixture to a smooth paste without adding any water. The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki.
Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan). Mix all ingredients well.
Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture.
Mix everything together and check for salt. Divide it into small balls and slightly flatten the balls in the shape of cutlets/ tikkis
In a separate flat bowl, mix corn flour and water to form a thin paste. Keep the rava/semolina in another plate.
Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava. Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs.
Heat a griddle on medium flame, add oil. Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides.
Repeat for remaining cutlets. You can also deep fry but shallow frying is a healthier option. Shallow frying takes roughly 10 minutes.
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
