Recipe Description

Beetroots and chickpeas mixed with simple masalas to create this delicacy.

• Beetroot boiled, peeled and grated – 2 medium
• Chickpeas, soaked and boiled – 1 cup
• Roasted Bengal gram – ½ cup
• Ginger finely chopped – 1 inch
• Red chili powder – 1 tablespoon
• Black pepper powder – 1 teaspoon
• Onions finely chopped – 2 medium
• Kitchen king masala – 1 ½ tablespoons
• Salt – To taste
• Oil – For shallow frying
• Fresh curly parsley – For garnish
• Chaat masala For – garnish

 

Method:-

 

1. Dry roast roasted Bengal gram in a non-stick pan till lightly browned and put them into a mixer jar. Add chickpeas and grind till smooth. Transfer into a bowl.

2. Add beetroot, ginger, red chilli powder, pepper powder, onions, kitchen king masala and salt and mix well

3. Heat sufficient oil in a non-stick pan.

4. Divide the mixture into 12 equal portions, roll into balls and then flatten slightly. Place half of them in the pan and shallow-fry in hot oil, turning sides, till golden and crisp on both the sides. Similarly cook the remaining 6 kebabs. Drain on absorbent paper

5. Place the kebabs on a serving plate, garnish with parsley, sprinkle chaat masala and serve immediately.