Beetroot Kebab
Vibrant, earthy, and slightly sweet, these beetroot kebabs are a stunning appetizer. Pan-fried to a perfect crisp, they are soft on the inside and packed with gentle spices. A healthy and delicious way to enjoy beets!
For 4 servings
Prepare the Vegetables (15-20 minutes)
- Boil or pressure cook the beetroots and potatoes until they are completely cooked and fork-tender.
- Allow them to cool down completely. This is crucial to prevent the mixture from becoming sticky.
- Once cool, peel the skins off both the beetroots and potatoes.
- In a large mixing bowl, grate the boiled vegetables using a box grater. Alternatively, you can mash them thoroughly, ensuring no large lumps remain.
Create the Kebab Mixture (5 minutes)
- To the bowl of grated vegetables, add the finely chopped onion, ginger garlic paste, and green chillies.
- Add the dry spices: garam masala, chaat masala, cumin powder, and salt.
- Add the chopped coriander leaves and the roasted besan (chickpea flour), which acts as a binding agent.
- Mix everything together gently but thoroughly until well combined.
Bind and Shape the Kebabs (5 minutes)
- Add the breadcrumbs to the mixture. Start with half a cup and add more if the mixture feels too wet.
- Mix until the mixture is firm enough to be shaped and doesn't stick to your hands.
- For best results, cover and chill the mixture in the refrigerator for 20-30 minutes. This makes it easier to handle.
- Divide the mixture into 12 equal portions. Lightly grease your palms with oil, roll each portion into a smooth ball, and then gently flatten it to form a round patty (tikki), about 1/2 inch thick.
Shallow Fry the Kebabs (10 minutes)
- Heat 2 tablespoons of oil in a non-stick skillet or tawa over medium heat.
- Once the oil is moderately hot, carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
- Fry for 3-4 minutes on one side until it becomes golden brown and crisp.
- Gently flip the kebabs and cook the other side for another 3-4 minutes until equally crisp and browned.
- Repeat the process for the remaining kebabs, adding more oil as needed.
Serve Hot
- Remove the cooked kebabs from the pan and place them on a plate lined with a paper towel to absorb any excess oil.
- Serve immediately while hot with mint-coriander chutney, tamarind chutney, or a simple yogurt dip.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled vegetables are completely cool before mashing to prevent a sticky mixture.
- 2If your grated beetroot seems very watery, gently squeeze out the excess moisture before mixing.
- 3Dry roasting the besan (chickpea flour) for a minute in a pan removes its raw taste and adds a nutty aroma.
- 4For an extra crispy coating, you can lightly coat the shaped kebabs in semolina (rava) or panko breadcrumbs before frying.
- 5Chilling the kebab mixture for 30 minutes makes it firmer and much easier to shape.
- 6Do not overcrowd the pan while frying; this lowers the oil temperature and can make the kebabs soggy.
- 7To check if the oil is ready, drop a tiny piece of the mixture into it. If it sizzles and rises to the top, the oil is at the right temperature.
Adapt it for your goals.
Gluten-Free Version
Replace breadcrumbs with an equal amount of gluten-free breadcrumbs, powdered rolled oats, or add 2-3 extra tablespoons of roasted besan.
Healthier VersionHealthier Version
To reduce oil, bake the kebabs in a preheated oven at 200°C (400°F) for 15-20 minutes, or air fry at 180°C (360°F) for 12-15 minutes. Brush them with a little oil before cooking and flip them halfway through.
Stuffed KebabsStuffed Kebabs
For a surprise center, place a small cube of paneer, a piece of cashew, or a small amount of crumbled feta cheese in the middle of each kebab before shaping.
Nutty AdditionNutty Addition
Add 2-3 tablespoons of coarsely crushed roasted peanuts or cashews to the mixture for a delightful crunch and added flavor.
Why this is on our healthy list.
Rich in Antioxidants
Beetroots are packed with potent antioxidants called betalains, which help combat oxidative stress and may reduce inflammation in the body.
Supports Heart Health
The natural nitrates in beetroot can help relax blood vessels and lower blood pressure. The high fiber content also aids in managing cholesterol levels, contributing to overall cardiovascular wellness.
Excellent Source of Fiber
This recipe is high in dietary fiber from beetroot, potatoes, and besan. Fiber is essential for promoting healthy digestion, preventing constipation, and maintaining a healthy gut microbiome.
Boosts Stamina
Dietary nitrates in beetroot have been shown to improve the efficiency of mitochondria, which are responsible for producing energy in your cells. This can enhance physical performance and stamina.
Frequently asked questions
One serving of Beetroot Kebab, which is approximately 3 pieces, contains around 215 calories. This can vary slightly based on the amount of oil absorbed during frying.