Beetroot And Chickpea Kebab/Tikki Recipe - Evening Snack

Step 1: To begin making Beetroot Chickpea Kebab/Tikki, we have to first wash and soak chickpeas/kabuli chana in enough water overnight

Step 2: The next day, add the chickpeas into the pressure cooker, add any additional water, salt and pressure cook the chickpeas for 7 whistles

Step 3: After 7 whistles, turn the heat to low and continue to cook for 10 more minutes

Step 4: Release the pressure from the cooker naturally

Step 5: It will approximately take 20 to 30 minutes to cook the chickpeas

Step 6: To a pressure cooker add the peeled and diced beetroots along with 2 tablespoons water and cook for 2 whistles

Step 7: Turn off the heat and allow the pressure to release naturally

Step 8: Drain any excess water from the cooked beets and chickpeas

Step 9: To a mixer or a food processor, add the cooked beetroot and cooked chickpeas along with coriander powder, cumin powder, red chilli powder, garam masala powder, dry mango powder (amchur powder), asafoetida and salt as per your taste

Step 10: Grind this mixture to a smooth paste without adding any water

Step 11: The Beetroot Chickpea tikki mixture has to be thick in order to shape it like a tikki

Step 12: Transfer the Beetroot Chickpea Tikki mixture into a bowl and add 3 tablespoons gram flour (besan)

Step 13: Mix all ingredients well

Step 14: Cush peanuts coarsely with mortar pestle or in mixer and add it to the ground beetroot and chickpeas mixture

Step 15: Mix everything together and check for salt

Step 16: Divide it into small balls and slightly flatten the balls in the shape of cutlets/ tikkisIn a separate flat bowl, mix corn flour and water to form a thin paste

Step 17: Keep the rava/semolina in another plate

Step 18: Dip the prepared Beetroot Chickpea Tikki into corn flour mixture and roll into rava

Step 19: Dipping in corn flour is optional, you can also directly roll into rava or breadcrumbs

Step 20: Heat a griddle on medium flame, add oil

Step 21: Place the Beetroot Chickpea Tikki/ Kebab and fry until it turns golden and crisp on both sides

Step 22: Repeat for remaining cutlets

Step 23: You can also deep fry but shallow frying is a healthier option

Step 24: Shallow frying takes roughly 10 minutes

Step 25: Serve this Beetroot Chickpea Kebab/Tikki along with Dhaniya Pudina Chutney or Fresh Basil Pesto as a healthy & light evening snack or as an appetizer/starter at brunch