Beetroot Tikkis in Spinach Gravy
Ingredients
For the beetroot tikkis
3/4 cup boiled , peeled and grated beetroot
1/4 cup grated carrot
1/2 cup quick cooking rolled oats
2 tbsp finely chopped coriander (dhania)
1/2 tsp chaat masala
1/2 tsp chilli powder
1/4 tsp garam masala
1 tsp lemon juice
salt to taste
1 3/4 tsp oil for greasing and cooking
For the spinach gravy
6 cups chopped spinach (palak) , washed and drained
2 tsp oil
1/2 cup chopped onions
2 tsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped green chillies
2 tsp sugar
salt and to taste
Method
For the beetroot tikkis
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a 25 mm. (1?) flat round tikki.
Heat a non-stick tava (griddle) and grease using ¼ tsp of oil.
Place a few tikkis at a time and cook each tikki, using ? of tsp oil, till it turns golden brown in colour from both the sides. Keep aside.
For the spinach gravy
Heat the oil in a non-stick kadhai and add the onions and garlic and sauté on a medium flame for 2 minutes.
Add the spinach, green chillies and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Allow the mixture to cool completely and blend in a mixer to a smooth purée.
Transfer the purée into the same non-stick kadhai, add the sugar, ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
How to proceed
Just before serving, re-heat the gravy, add the beetroot tikkis, mix gently and cook on a medium flame for 1 minute.
Serve immediately.
For the beetroot tikkis
3/4 cup boiled , peeled and grated beetroot
1/4 cup grated carrot
1/2 cup quick cooking rolled oats
2 tbsp finely chopped coriander (dhania)
1/2 tsp chaat masala
1/2 tsp chilli powder
1/4 tsp garam masala
1 tsp lemon juice
salt to taste
1 3/4 tsp oil for greasing and cooking
For the spinach gravy
6 cups chopped spinach (palak) , washed and drained
2 tsp oil
1/2 cup chopped onions
2 tsp roughly chopped garlic (lehsun)
1 tbsp roughly chopped green chillies
2 tsp sugar
salt and to taste
Method
For the beetroot tikkis
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 12 equal portions and shape each portion into a 25 mm. (1?) flat round tikki.
Heat a non-stick tava (griddle) and grease using ¼ tsp of oil.
Place a few tikkis at a time and cook each tikki, using ? of tsp oil, till it turns golden brown in colour from both the sides. Keep aside.
For the spinach gravy
Heat the oil in a non-stick kadhai and add the onions and garlic and sauté on a medium flame for 2 minutes.
Add the spinach, green chillies and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Allow the mixture to cool completely and blend in a mixer to a smooth purée.
Transfer the purée into the same non-stick kadhai, add the sugar, ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
How to proceed
Just before serving, re-heat the gravy, add the beetroot tikkis, mix gently and cook on a medium flame for 1 minute.
Serve immediately.
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