"Beetroot Kebab"- have you ever tasted them? If no, then it's time to relish this lip-smacking snack.
Last weekend I called my friends over dinner. Was wondering what to make. A balanced, guilt-free, and delicious meal is always on top of my cards. But, special dinner planning needs lots of food and grocery items. So thinking of something with fewer ingredients is a challenge.
While deciding upon the menu, more than the main course I was excited about the idea of making something new for a starter. Appetizers always enhance our mood before the main meal. So, for me, they have to be scrumptious. Looking at my criteria of a perfect snack for the night, kebabs won.
People often confuse themselves between kebabs and cutlets. Cutlets are usually deep or shallow fried while kebabs are baked or pan-fried, making them healthier. Kebabs are an aromatic and virtuous form of cutlets.
I like to experiment with kebabs by adding new ingredients like sprouts, kidney beans, green pea, spinach- and the list goes on. This evening, beetroot got a chance to be the star of the dish. You won't find these on barbeque menus deftly.
We all do try different dishes of beetroot. Isn't it?
The intake of beetroot in our lives is generally in form of juice and salads. A cup of beet or a glass of juice adds various vitamins and minerals to a person's diet. Beet provides lots of health benefits like reducing blood pressure and improving digestion.
"Beetroot Kebab" also called "Chukander kabab" is part of those innovative dishes. It's a hassle-free snack that takes just 15 minutes to plate if all the ingredients are available! Let's check what all ingredients are used to make kababs and how to prepare these "Beetroot kebabs" deliciously in the quick and easiest way.
Recipe Overview
Preparation time: 15 mins Cooking time: 10 mins Course: Snacks Serve: 4
Ingredients
Veggies
- Grated Beetroot/Chukandar - 2 (medium size)
- Crumbled Cottage Cheese (paneer)- 200 gm
- Finely Chopped Coriander- 1/2 cup
- Ginger and Green Chili Paste- 1/2 tablespoon
Dry Ingredients
- Roasted Gramflour - 3 tablespoon
Note: Take a wide pan, add gram flour to it. Roast the flour for around 5-7 minutes on low flame. Keep stirring till it changes the color to light brown and starts giving an aroma. Keep it aside.
- Cashew powder- 1 tablespoon
- Salt- 1/2 tablespoon or as per taste
- Crushed Black Peppercorn- 1 teaspoon
- Amchur Powder-1 teaspoon
- Chaat Masala- 1 teaspoon
- Kabab Masala- 2 teaspoons (For masala recipe scroll till end ⬇️)
Preparation Method
Step-1
In a mixing bowl take the grated Beetroot.
Step-2
Add all of the mentioned ingredients to the mixing bowl. Mix and bind the ingredients well.
Step-3
Form a Semi thick dough of the mix.
Step-4
Now take a small portion of the mixture and roll it in a round kebab shape.
Note: If the mixture falls apart while shaping, add more gram flour to adjust the consistency of the dough.
Step-5
Place a non-stick pan on a low flame. Sprinkle some oil and place the kababs in the pan.
Step-6
Pan fry them till they show red-brown color on both sides. Keep flipping the kebabs for even cooking.
Step-7
Once done take them out. Relish these amazingly juicy but crispy "Chukander Kababs" with onion rings and special Green Kabab Chutney.
Preparation of Green kabab chutney check here
How to prepare Kabab Masala
Step-1
Roast all the below-mentioned dry ingredients for about 2 minutes on low flame. Roast till it starts releasing/giving aroma and turn off the flame.
- Shahi Jeera- 1 tablespoon
- Black cardamom- 4
- Green cardamom- 6
- Star anise- 2
- Black peppercorn- 2 teaspoon
- Mace/ Javitri -2
- Dried red chili-1
- Coriander seed- 2 teaspoon
- Cinnamon stick- 1
- Nutmeg- 1/2
- Dry rose petals- 10-15
Step-2
Grind the dry roasted ingredient to a fine powder to form a kabab masala. You can also store this masala for a long time.
Get 👇 of Beetroot Kebab Veg Recipe with Paneer PDF
