INGREDIENTS (measuring cup used, 1 cup = 250 ml)

Ingredients:

• 1 large beetroot
• 1 large potato or 2 medium sized potatoes
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder/cayenne pepper
• 1 tsp fennel powder/saunf powder
• ½ tsp garam masala powder
• 1 tsp coriander powder/dhania powder
• 1 tsp chaat masala
• 1 tsp dry mango powder/amchur or 1 tsp lemon juice
• 1 green chili, finely chopped
• 1 tsp black salt or rock salt - add more if required
• 1 tsp ground or minced ginger
• 2 brown or white bread slices, soaked in water and squeezed
• ½ cup semolina or roasted semolina/suji
• some oil for frying

INSTRUCTIONS:

1)in a pan or pressure cooker, boil both the beetroot and potatoes together with some salt..

2) i pressure cooked both for 4-5 whistles and found out that whilst the potatoes were cooked, the beetroot were half cooked.

3) but no issues with the beetroot being half or partially cooked. grate the beetroot in a bowl

4) grate the potato in the same bowl. this is done to get a even smooth mashed potato mix.

5) add all the spice powders, green chili, salt and bread slices.

6) mix everything well with your hands. now shape them into round patties or tikkis.

7) take some roasted semolina in a plate.

8) place each tikki on the semolina and ensure that they are evenly coated on all sides by the semolina.

9)dust of the excess.

10) in a pan add some 2 to 3 teaspoons of oil and fry the tikkis till they are crisp and lightly browned.

11) serve beetroot tikki hot with some chutneys or sauce.

NOTES:

do check the salt in the mixture before coating and frying the tikkis.

if the tikkis do not hold shape then add one more slice of bread to the mashed mixture.

you can also bake the tikkis in the oven instead of pan frying them.