An easy, delicious, healthy and colorful snack that can be served as finger food at parties and get togethers!
The beetroot taste is described as sweet, earthy and tender to eat. It is grown in the ground and is related to turnips, swedes and sugar beet. It improves stamina, blood flow and lowers blood pressure. So you should always look for ways to incorporate them in your everyday meals. As an add on, the color drama that the beetroots provide, makes them fun to work with.
The versatility and health benefits of beetroots combined with the refreshing flavor of mint, makes these bites worth a try!
I remember my dad making these for us once when we were kids. That week was suppose to be the beetroot week at our place. Anything and everything had beetroot in it, including Pav Bhaji! The recipe for that some other time, for now enjoy these healthy bites!
Beetroot & Mint Tikkis
- 2 Beetroots, small sized, grated
- 1 Boiled Potato , small sized, mashed
- 1/4 cup Mint leaves, finely chopped
- 1 slice bread
- 2 tablespoons Semolina, roasted
- 1 teaspoon Turmeric
- 1 teaspoon Red chilly powder
- 1 teaspoon Coriander powder
- 1 Green Chili
- 1 teaspoon Raw Mango powder
- 1/2 tsp — Ginger garlic paste
- Salt to taste
- 1/4 cup Oil, for frying
- Squeeze the juice out of the beetroots and soak the bread in that juice.
- Except semolina mix all the ingredients including the soaked bread, kneading them well. Make big lemon size balls and flatten it to form tikkis. Roll the Tikkis in roasted semolina and coat them well. Repeat this with the remaining mixture. Freeze the Tikkis for 1/2 an hour.
- Heat oil in a fry pan. When the oil is hot add the tikkis to it. Let it brown for a couple of minutes. Turn it carefully using a spatula. Let the other side crisp up as well. Add oil if required.
- Remove the tikkis onto kitchen towels and let it soak the excess oil.
- Serve warm.
– You can deep fry the tikkis as well.
– Top with nylon sev and serve.
– Serve with a yogurt dip: Mix yogurt, salt, chaat masala and red chili together to make the dip. Serve with warm tikkis.
– Serve with mint chutney.