Chukundar ki Tikki

By Chef Rakesh Sethi

From Tea Time

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

Beetroot tikkis – a nice looking tikki that is so tasty

Ingredients

Beetroot, boiled, peeled and grated ½ cup
Medium potatoes, boiled, peeled and grated 3
Medum carrots, peeled and grated 2
Salt to taste
Red chilli poweder ¼ gsp
Chaat masala ¼ tsp
Breadcrumbs ½ cups
Roasted chana powder 3 tsps
Mozzarella cheese, grated ¾ cup
Ginger, finely chopped 1 tsp
Green chilli, finely chopped 1
Refined oil 2 tbsps
Garlic-yogurt dip to serve

Methods

Take potatoes in a mixing bowl, add carrots, beetroot, salt, red chilli powder and chaat masala and mix well. Add breadcrumbs and roasted chana powder and mix well to make a dough.
Take mozzarella cheese in another bowl, add ginger and green chilli and mix well.
Divide the beetroot mixture into equal balls, make a dent in the middle and stuff it with cheese mixture. Bring the edges together and seal so that the cheese is completely covered. Further shape it into a tikki.
Heat oil in a non-stick pan, keep the tikkis in it and shallow-fry, turning sides, till both sides are equally done. Drain on absorbent paper.
Arrange the tikkis on a serving platter and serve hot with a bowl of garlic-yogurt dip.

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