How to make Chukandar Ki Galouti - Spicy beetroot tikkis made with a mixture of grated beetroot and cashewnut powder with variety of spices.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Beetroots (चुकन्दर), Roasted chana dal

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Chukandar Ki Galouti Recipe Card

Chukandar Ki Galouti
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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Chukandar Ki Galouti checkout Beetroot Amle ki Tikki, Dil Se Dil Tak. You can also find more Snacks and Starters recipes like Canapes Supreme, Afghan Biscuits, Mirch Malai Kababs, Burger Pizza.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chukandar Ki Galouti Recipe

  • Beetroots grated 8 medium

  • Roasted chana dal

  • Pure ghee 2 tablespoons

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Garlic chopped 2 teaspoons

  • Ginger chopped 2 teaspoons

  • Green chillies finely chopped 4

  • Cashewnut powder 1/4 cup

  • Roasted chana dal powder 1/4 cup

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Chironji 2 tablespoons

Method

Step 1

Heat two tablespoons of ghee in a pan. Add beetroot, salt and sauté. Add lemon juice and mix. Sauté till all the moisture dries up and the beetroot gets completely cooked and mashed. Add garlic and ginger and mix. Add green chillies and continue to sauté.

Step 2

Transfer the mixture into a bowl. Add cashewnut powder, roasted chana dal powder, caraway seeds, garam masala powder, chaat masala, black pepper powder and chironji and mix well.

Step 3

Heat a pan and add sufficient ghee. Divide the mixture into eight equal portions. Grease your palms, take small portions of the mixture and shape them into tikkis.

Step 4

Place the tikkis on the hot pan and shallow fry. When the underside is done, flip over and cook till the other side is done. Do not flip the tikkis too often as they are very delicate and may break.

Step 5

Serve hot.