FARALI BEETROOT TIKKI

Ingredients

• 2 cups mashed potato
• 1 cup beetroot (cooked and grated)
• 1/4 cup peanut powder (coarse)
• 1/2 cup tapioca pearls/sabudana (soaked)
• 1/4 cup fresh coriander (chopped)
• 2-4 tbsp amaranth/ water chestnut flour
• 1 tsp ginger (minced)
• 1 tsp green chilli (paste)
• 1/4 tsp pepper powder
• 1 tsp rock salt
• 1/2 tsp sugar (optional)
• 1 tbsp lemon juice
• 1 tsp cumin seeds
• 1/2 cup sesame seeds
• some oil
• 1 cup plain yogurt (thick)
• 1/4 cup peanut powder (coarse)
• 1 tbsp fresh coriander (chopped)
• 1/4 tsp salt
• 1 tsp ginger paste
• 1 tsp green chilli paste
• 1/2 tsp sugar
• 1 tsp cumin powder

Instructions

1. 1

   --- PREPARATION OF FARALI BEETROOT TIKKI ---

2. 2

   Drain out the water from the sabudana or tapioca pearls. Spread it out on a kitchen towel so it becomes a bit dry and the water is all soaked up.

3. 3

   Boil and peel potatoes and beetroot. Mash the potatoes and grate the beetroot.

4. 4

   Add mashed potatoes and grated beetroot to a mixing bowl.

5. 5

   Add the tapioca pearls, peanut powder, ginger, green chilli pastes, coriander, salt, pepper, cumin seeds, lemon juice, red chilli powder, sugar and 2 tbsp of flour.

6. 6

   Mix everything together. The mixture should not be too soft. If it is add more flour.

7. 7

   Apply some oil on your hands. Take about a tablespoonful of the mixture.

8. 8

   Roll it into a ball and flatten it slightly.

9. 9

   Spread out the sesame seeds in a small plate or a bowl.

10. 10

    Roll the tikki in it to coat in completely.

11. 11

    Place it on a tray or plate.

12. 12

    Repeat with the remaining tikki mixture.

13. 13

    Allow the beetroot tikki to chill in the fridge for at least 20 minutes or more.

14. 14

    --- PAN FRY THE FARALI BEETROOT TIKKIS ---

15. 15

    Put a tawa or frying pan over medium heat.

16. 16

    Add oil about 3-4 tbsp. Allow it to become a bit hot.

17. 17

    Carefully fill the pan with some tikkis. Do not overcrowd them. Leave some space between each tikki.

18. 18

    Om medium to low heat allow the tikkis to cook till they become light golden in colour.

19. 19

    Flip them over and cook the other side. Don't cook them over high heat as they will burn.

20. 20

    Remove the tikkis and place them on a paper towel lined plate or tray. It will soak up the extra oil.

21. 21

    Repeat with the remaining tikkis. Add more oil if required.

22. 22

    --- PREPARATION OF PEANUT YOGURT CHUTNEY ---

23. 23

    Mix everything together in a bowl and peanut chutney is ready.