Beetroot Sev Tikki / Beetroot Cutlet Recipe

This easy to prepare beetroot sev tikki / cutlet is a perfect starter. We can also prepare sandwiches using these tikkis.

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Recipe Ingredients: 250 Grams Beetroot 250 Grams Potato 150 Grams Onion 4 to 5 Green Chilies 1 Cup Flatten Rice / Poha 1 Tbsp Curry Powder 1/2 Tbsp Garam Masala 1/2 Tbsp Turmeric Powder 1/2 Tbsp Chilly Powder 1 Tbsp Coriander Powder 1 Tbsp Ginger and Garlic Paste 2 Tbsp Butter 1/2 Cup Corn Flour 1/2 Cup All Purpose Flour / Maida Gram Noodles / Oma Podi Salt as per taste Oil for frying

Method:

1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.

2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.

3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowerst setting, make sure the veggies dont burn.

Tip: Peel, grate and add the potato to a bowl of water directly making sure all  the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.

4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.

5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.

6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.

7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.

8. Once the dough is tight and can form desired shape, remove the tikki mixture from flame and allow to reach room temprature.

9. Once the beetroot reaches room temprature knead well, adjust the salt as per taste, knead well. Make even roundles slightly larger than lime size, using a lid or a cookie cutter form even cutlet shape and reserve.

10. Make a slurry with maida and corn flour reserve in a bowl, spread the sev on a plate and reserve.

11. Once the tikki is form dip the tikki in the slurry and roll it in sev, repeat the process twice and reserve a batch of five to six tikkis to fry.

12. Heat oil in a wok on low flame, allow to reach temperature. Once the oil is hot, drop few drops of batter in the oil, allow to fry and turn golden, drain and remove the batter.

13. Gently drop the formed tikkis in hot oil and fry on low flame for 5 minutes on each side or until the tikkis turn light golden in color, drain and serve the tikkis as hot as possible...Enjoy!