How to make Beetroot Amle ki Tikki -
A beautiful red coloured tikki that is healthy too.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Beetroot (चुकन्दर ), Amla (Indian gooseberry) (आंवला)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Beetroot Amle ki Tikki checkout Beetroot Amle ki Tikki, Chukandar Ki Galouti, Beetroot And Yogurt Cheese Piles, Beetroot Vade . You can also find more Snacks and Starters recipes like Shakkarkand Chaat Blueberry Buttermilk Cupcakes Oats With Dryfruits In Milk Rajasthani Tikka
Beetroot Amle ki Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Beetroot Amle ki Tikki Recipe
Beetroot boiled, peeled and grated 3 medium
Amla (Indian gooseberry) grated 2
Sesame oil (til oil) 1 tablespoon + for shallow frying
Ginger chopped 1 tablespoon
Green chilli chopped 1
Red chilli powder ½ teaspoon
Garam masala powder ½ teaspoon
Salt to taste
Cashewnut powder 3 tablespoons
Gram flour (besan) roasted 3 tablespoons
Hung yogurt 3 tablespoons
Garlic chopped 1 teaspoon
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan. Add ginger, green chilli and sauté for 1 minute.
Step 2
Add beetroot, gooseberries, mix well and cook for 5-6 minutes.
Step 3
Add red chilli powder, garam masala powder, salt, cashewnut powder and gram flour. Mix well, cook for 2-3 minutes and switch off heat.
Step 4
Transfer beetroot mixture into a bowl and mix well. Set aside to cool.
Step 5
Take yogurt in a small bowl and add garlic and salt to it. Mix well and set aside.
Step 6
Divide beetroot mixture into equal portions and shape them into tikkis.
Step 7
Heat oil in a non-stick pan. Place tikkis on it and shallow-fry, turning sides, till evenly done from both sides.
Step 8
Serve hot topped with spoonsful of yogurt-garlic mixture.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
