Food & recipe
Try these healthy and crispy 'beetroot kebabs' with your tea—you'll forget the taste of store-bought snacks..
As evening sets in and the aroma of tea begins to fill the home, one often craves something crispy and flavorful to snack on. If you could have something on your plate that looks appealing, tastes fantastic, and is also healthy, the pleasure is doubled!
If you’re looking for a healthier alternative to deep-fried *pakoras* or *samosas*, crispy beetroot kebabs are an excellent choice. These kebabs are crispy on the outside, soft on the inside, and packed with nutrients. Let’s take a look at the simple recipe.
Beetroot Kebab Recipe
Total time: 45 mins
Preparation time: 30 mins
Cooking time: 15 mins
Course: Snacks
Calories:
Servings: 2 people
Cuisine: Indian
Ingredients for Beetroot Kebabs:
Medium-sized beetroots – 4
Boiled potatoes – 2
Gram flour (*besan*) or breadcrumbs – 4 tablespoons
Onions – 2
Green chilies – 2–4
Ginger-garlic paste – 1 teaspoon
Coriander powder – 1 teaspoon
*Garam masala* – 1/2 teaspoon
Salt to taste
Finely chopped fresh coriander leaves – 2 tablespoons
Oil – for frying
Instructions for making Beetroot Kebabs:
First, grate the boiled beetroots and squeeze them with your hands to remove any excess water; this ensures the mixture doesn't become too loose when shaping the kebabs.
In a large bowl, combine the grated beetroot, mashed potatoes, onions, green chilies, ginger-garlic paste, and fresh coriander leaves.
Next, add the salt and all the dry spices, and mix everything thoroughly. Now, add gram flour (besan) or breadcrumbs to this mixture. This will help bind the kebabs and also make them crispy.
If the mixture feels too wet, you can add a little more gram flour. Lightly oil your hands and shape the mixture into round or flattened kebabs.
Heat some oil in a non-stick pan and cook the kebabs over low to medium heat. Flip them occasionally until they are golden brown and crispy on both sides.
Alternatively, you can also prepare them in an air fryer or oven using very little oil.
Serve these hot, crispy, and healthy beetroot kebabs with a green coriander-mint chutney or a yogurt-based dip.
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