These kebabs are made with beets, potatoes, and other veggies of choice. They’re easy to make and can be had along with any main course dish. Kebabs are known to be ideal appetizers. Grilled, baked or deep fried, you can make them as you want and with many different ingredients.
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- 1 large Beetroot, boiled
- 1 medium Potato, boiled
- 2 Amla (Indian Gooseberry), boiled
- 1 tablespoon Onion, chopped
- 2 cloves Garlic, chopped
- 1 teaspoon Ginger, chopped
- 1 tablespoon Coriander, chopped
- 1 Green chili, chopped
- 2 tablespoons Roasted Gram (bhune chane), ground
- 1 teaspoon Chat masala
- Salt, To taste
- ¼ teaspoon Red chili powder
- Cooking Oil, For deep frying
Procedure for making Beetroot Kebabs
- Peel and grate potato, beetroot and amla in a bowl.
- Add coriander, onion, chili, garlic, ginger and all dry ingredients in it.
- Mix all the ingredients and give them the shape of small tikki (patty) by making hands greased.
- Put oil in a frying pan and place on heat.
- Place the kebabs in a plate and keep in refrigerator until the oil heats up.
- Deep-fry the kebabs in hot oil and drain on a dish lined with paper towels.
- Serve hot with green chutney and tomato ketchup (Click here for an easy Pudina chutney recipe).
Preparation Time: 20 minutes
Serves: 2 – 3
- In this recipe, Amla can be replaced with lemon juice or dry mango powder.
- You may use soaked and ground gram lentil in place of bhuna chane powder.
- Kebabs can also be shallow fried with less oil on a non-stick tawa.