Beetroot Aloo ke Kurkure Kabab Chef Harpal Singh

Beetroot aur aloo ke kurkure kebab is a popular Indian appetizer or snack made from a mixture of grated beetroot and mashed potatoes, seasoned with various spices and herbs, then shaped into kebabs and coated with breadcrumbs before frying until crispy. This dish combines the earthy sweetness of beetroot with the mildness of potatoes, resulting in a delicious and colorful snack that's both crispy and flavorful. It's often served with chutneys or sauces for dipping and makes a great vegetarian option for parties or gatherings.

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Ingredient Quantity
Oil 1 tbsp
Cumin seeds 1 tsp
Ginger chopped 1 tbsp
Garlic chopped 1 tsp
Beetroot boiled and grated 2 no. (Small)
Coriander powder 1 tbsp
Turmeric powder tsp
Red chilli powder tsp
Cumin powder tsp
Dry mango powder tsp
Salt to taste
Roasted chana dal powder cup
Boiled potatoes 1 no.
Cardamom powder tsp
Garam masala powder tsp
Coriander chopped 1 tbsp
Onion chopped 1 no. (Small)
Lemon juice no.
Bread crumbs 1 cup
Corn flakes cup
Corn flour cup
Water as required
Oil for frying
Chaat masala for sprinkle
Mint sprig for garnish

Method:
1. Heat oil in a pan. Add cumin seeds, chopped ginger, chopped garlic and saut for 1 min.
2. Add boiled and grated beetroot. Saut for 4-5 min.
3. Add coriander powder, turmeric powder, red chilli powder, cumin powder, dry mango powder and saut for 1 min.
4. Add roasted chana dal powder and saut for 2 min.
5. Add boiled potato and mix well.
6. transfer into a bowl and mix well.
7. Add cardamom powder, garam masala, chopped coriander, chopped onion, lemon juice and mix well.
8. Divide the mixture into equal portions and shape them into tikki. Keep it aside.
9. Take bread crumbs in the plate. Add corn flakes and mix well. Keep it aside.
10. Take corn flour and add water to make slurry.
11. Now take beetroot tikki dip in the slurry. Coat well with bread crumbs and cornflakes mixture.
12. Heat oil in a pan and deep fried the beetroot tikki until crisp.
13. Remove it on tissue paper. Sprinkle some chaat masala on top.
14. Place it on serving plate. Garnish with mint sprig and serve hot with green chutney.


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