How to make Amla And Beetroot Tikki - Combination of amla and beetroots make these tikkis very healthy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Indian gooseberry (amla) (आंवला), Beetroots (चुकन्दर)
Cuisine : Indian
Course : Snacks and Starters
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Amla And Beetroot Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Chicken Satay with Peanut Sauce`, Breakfast Roll, Vegetable Samosa, Rosemary and Sesame Crackers.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Amla And Beetroot Tikki Recipe
Indian gooseberry (amla) boiled and grated 4-5
Beetroots boiled, peeled and grated 2 medium
Potatoes boiled peeled and grated 2 medium
Oil 2 tablespoons
Roasted chana dal powder 3 tablespoons
Red chilli powder 1/2 teaspoon
Indian gooseberry pickle (amle ka achar) 1 tablespoon
Salt to taste
Cornflour/ corn starch for dusting
Spring onion greens for garnish
Method
Step 1
Heat oil in a non stick pan. Add amla and sauté for half a minute. Add roasted chana dal powder, beetroot, red chilli powder, amla achar, potatoes, salt and mix well.
Step 2
Transfer into a bowl and keep aside. Heat the same pan. Dust your palms with cornflour and divide the mixture into equal portions and shape them like tikkis.
Step 3
Place the tikkis in the pan and cook flipping sides till evenly golden on both the sides. Arrange spring onion greens on a serving plate. Transfer the tikkis onto the plate and serve hot.
