Home » Get Ahead » Food » Recipe: How to make Beetroot Tikki Chaat
Recipe: How to make Beetroot Tikki Chaat
By Chef Saransh Goila
November 05, 2016 10:00 IST
Here's how you can prepare the perfect weekend snack.
Celebrity chef Saransh Goila shares a healthy and tasty recipe that you should try.
Take a look!
Beetroot Tikki Chaat
IMAGE: Beetroot Tikki Chaat by celebrity chef Saransh Goila.
Photograph: Kind courtesy Tute Consult
Ingredients
For beetroot tikki
- 300 gm beetroot, grated
- 1 tsp ginger garlic paste
- 1 tsp garam masala
- 1/4 tsp elaichi powder
- 1 tsp lemon juice
- 1 green chilli
- 1 to 2 tsp coriander
- 1 potato (boiled)
- 100 gm paneer
- Salt to taste
- Oil, for pan frying
For ragda
- 1 cup ragda or dried yellow peas
- 4 to 5 1/2 cups of water
- A pinch of jeera powder
- 1/4 tsp turmeric powder
- Salt to taste
To assemble
- 2 tbsp green chutney
- 1 tbsp date and jaggery chutney
- 1/4 cup potato straws or salli
- 1/2 cup beaten hung yogurt
- 1 pomegranate
- 1/2 tsp jeera powder
- 1/2 tsp chaat masala
- 1/2 tsp kashmiri chilli powder
- 3/4 tbsp chopped coriander
- Salt to taste
Method
For beetroot tikki
- Heat oil in a pan and saute beetroot for five to seven minutes on medium flame.
- In another pan, boil and mash the potato until smooth.
- Chop coriander and green chilli. Grate the paneer.
- Mix all the ingredients and bind until it comes together.
- Once done, make medium size roundels and press them to get a semi flat tikki shape.
- Heat oil in a non-stick pan and fry the tikki on medium heat.
- Make sure to fry in batches.
- When they turn golden brown on both sides, remove the fried tikkis on absorbent paper.
For ragda
- Wash and soak the ragda overnight in two to three cups of water.
- Drain and boil it until soft to touch. You can also pressure cook the ragda for two to three whistles. Keep aside.
- In a pan, add boiled ragda, remaining water, jeera powder, turmeric and salt. Simmer on medium heat.
- Using the back of the spoon, mash some of the ragda to get a thick texture.
- Cook for five to six minutes.
- Switch off the gas and remove pan from heat.
To assemble
- Whisk yogurt in a bowl and add chilli powder, jeera powder and salt.
- In a plate, add some ragda and place the beetroot tikki on it.
- Drizzle with some green chutney, date-jaggery chutney and yogurt.
- Sprinkle some potato straws and chaat masala on top.
- Garnish with some chopped coriander.
- Serve immediately.
Dear readers, you can send us your favourite recipes too.
Write in to us at getahead@rediff.co.in (subject: Recipe) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible.
We'll publish the best preparations right here on Rediff.com.
Recommended by Rediff.com
How this gang rape survivor shut down her haters!
Don't miss! 10 fabulous moments from China Fashion Week
The 10 creepiest professions in the world
Inspiring! How a water tank driver became Mr Asia 2016
'Universities are not preparing students for opportunities'
© 2024 Rediff.com