26 Jun Chole Beetroot Tikki
Tikki is a popular snack across India. It takes the name of Tikki in North India and Patties in other parts. It is also Indian equivalent of the Western Hash brown. This tikki with beetroot and boiled and pulsed chole is very healthy version. Aloo tikki (Patties) is the most popular among tikkis. Every street vendor to elite restaurants serve this lip smacking tikki. In fact boiled and grated potatoes take the binding role in making tikkis. Ragda Patties is the most famous variety of tikki in Mumbai.
I had some unexpected friends over for tea. And so had to make a quick but healthy snack. Fortunately I had about a cup of plain boiled chole left from previous night. Decided to use that with beetroot instead of Aloo and make this healthy tikki. The beetroot and some carrot lent a beautiful colour to this chole beetroot tikki. And the pulsed chole acted as the best binding agent. I did not need potatoes at all.
Since I had to make it quickly, I made it very simple without any extra frills. With spices that were readily available in the spice box and onions and fresh coriander, the tikkis turned out quite delicious.
And I grilled them in the griller to avoid too much oil. However, if you do not want to grill, you can roast them with little oil or shallow fry them if you wish.
Chole Beetroot Tikki
Chole Beetroot Tikki
Ingredients
- ¾ cup boiled chole
- 1 medium onion
- 1 medium beetroot
- 1 small carrot
- Handful fresh coriander leaves
- 2 green chillies
- 1” piece ginger
- 1 tsp red chilli powder
- 1 tsp coriander seeds powder
- 1 tsp amchur powder
- ½ tsp garam masala powder
- 1 tsp oil
- Salt to taste
Instructions
- Pulse the chole in the mixer / food processor.
- Chop onion, chillies, ginger, garlic and coriander leaves finely. I used the chopper which did the job in a jiffy. Remove and keep aside.
- In the same chopper add beetroot and carrot and chop finely.
- Heat a kadai, add a little oil and add the onion, chilli ginger mixture.
- Sauté for a few minutes.
- Then add the chopped vegetables and sauté further.
- Add the spices, salt and mix well.
- Cool and add the powdered chole and make a thick dough.
- Take small balls and flatten them in your palms as tikkis.
- Roast them on a heavy pan till both sides become brown. I used the griller pan to grill them.
- Serve hot and warm along with tamarind and coriander-mint chatni, and curd.
Notes
- If you do not have a chopper, chop all vegetables finely with hands.
- You can also shallow fry the tikkis if you wish.
Beetroot Chole Tikki
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