Beetroot Cheese Tikki

Ingredients

• 1 cup grated beetroot 
• 2-3 tablespoons cream cheese 
• 1 tablespoon ghee + for shallow-frying 
• ½ teaspoon cumin seeds (jeera)
• 1 tablespoon chopped garlic
• ½ teaspoon chopped green chillies
• ½ tablespoon chopped ginger
• 1 medium onion, finely chopped
• Salt to taste
• 1 teaspoon dried fenugreek leaves (kasuri methi) powder 
• 5-6 fresh basil leaves 
• 2 medium potatoes, boiled, peeled and mashed
• 1 tablespoon cornflour 
• Fresh coriander leaves for garnishing 

Method

1. Heat ghee in a non-stick pan. Add cumin seeds, garlic, green chillies and garlic and sauté for 30 seconds.
2. Add onions, mix and sauté till translucent. Add beetroot, mix and cook for 1 minute.
3. Add salt, mix and sauté for 1 minute. Add dried fenugreek leaves powder and mix. Remove from heat and cool. 
4. Mix together cream cheese and torn basil leaves in a bowl. 
5. Transfer the beetroot mixture in a large bowl. Add potatoes and mix well. Add cornflour and mix.
6. Divide the beetroot mixture into equal portions, stuff with a spoonful of cream cheese mixture and shape into tikkis. 
7. Heat some ghee on a non-stick tawa. Place tikkis on it and shallow-fry till evenly done from both sides. Drain on absorbent paper. 
8. Garnish with coriander leaves and serve hot with green chutney.