MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beetroot Tikki (Patties)
Categories: Indian
Yield: 8 Tikkis

2 c Finely grated beetroot
3/4 c Potatoes; par-boiled, finely
-grated, (substitute with
-leftover rice)
3 tb Red onion; finely chopped
2 cl Garlic; minced
1 Fresh ginger shoot (1");
-minced
2 Thai green chillies; up to
-3, to taste, finely chopped
1/4 c Fresh cilantro; finely
-chopped
3/4 ts Chaat masala; to taste
1/8 ts Roasted cumin powder
1/8 ts Asafoetida (hing)
1 ts White sesame seeds
1/2 ts White poppy seeds
Salt; to taste

MMMMM------------------------FOR COATING-----------------------------
2 tb Semolina
2 tb Corn meal
1/4 ts Salt
1/8 ts Red chilli powder or cayenne

MMMMM----------------------FOR PAN COOKING---------------------------
2 tb Canola/vegetable/olive oil;
-up to 3 tb, or as required
-for even cooking

Press grated beetroot between your palms to squeeze out as much juice
as you can. Tip in the squeezed beetroot along with all ingredients
except salt into a large bowl. Mix lightly with a wooden spoon to
combine everything. Dont overwork the mixture. Dont add the salt
unless ready to cook. Refrigerate the mixture until then.

Mix the ingredients of the coating, tip into a shallow dish & set
aside.

When ready to cook, heat up a heavy cast iron skillet/pan on medium.
You dont want the pan to be searing hot. While the pan heats up,
combine the salt with the beetroot mix. Make small patties of the
mix, about 2" diameter & 1/2" thick. Roll the patties in the semolina
mix to cover both sides.

Lightly brush 1 tb oil on the heated pan. Place 2 to 3 patties on the
pan and fry them on medium-low heat,adding 1 ts oil at a time. Cook
the patties for about 3 to 4 minutes on each side, flipping gently
with a spatula & flattening them with it slightly as they cook and
turn brownish.

Repeat until all patties are fried. Serve warm with green chutney,
ketchup, or salad greens.

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/beetroot-tikkis.txt>

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