Salad Nation, one of the community on Facebook asked me to judge a contest this month in support of Breast Cancer Awareness Month.
The contest’s theme was the Colour. Red, Pink or White. The other criterias were to keep the dishes healthy and be innovative ..
Beets contain an antioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in patients with diabetes.
Because of its high fiber content, beetroot helps to prevent constipation and promote regularity for a healthy digestive tract.
They also reduce the risk of obesity.
With all these health benefits, it also fitted the colour requirement that i had. So this is a simple shallow fried beetroot tikki. Simple, Healthy, chatpata Tikkis.
2 nos – Beetroots, small sized, grated
1 no – Boiled Potato , small sized, mashed
1 slice – Brown bread
2 tbsp – Roasted semolina
1 tsp – Turmeric
1 tsp – Red chilly powder
1 tsp – Coriander powder
1 no – Green chilli
1 tsp – Amchoor powder (raw mango powder)
1/2 tsp – Ginger garlic paste
Salt to taste
Few mint leaves
1/4 cup – Refined oil
For the Dip
1/4cup – HungCurd
1 tsp – Red chilli powder
1 tsp – Chat masala
Salt to taste
A pinch of chopped mint
Squeeze the juice out of the beetroots and soak the bread in that juice.
Except semolina mix all the ingredients including the soaked bread, kneading them well. Make big lemon size balls and flatten it to form tikkis. Roll the Tikkis in roasted semolina and coat them well. Repeat this with the remaining mixture. Freeze the Tikkis for 1/2 an hour.
Heat 2 tbsps of oil in a fry pan. When the oil is hot add the tikkis to it. Let it brown for a couple of minutes. Turn it carefully using a spatula. Let the other side crisp up as well. Add oil if required. You could even deep fry the Tikkis, but i prefer shallow fried ones.
Remove the tikkis onto kitchen towels and let it soak the excess oil.
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