Beetroot Tikkis in Spinach Gravy
by Tarla Dalal
Added to 100 cookbooks
This recipe has been viewed 41950 times
A beautiful subzi for valuable good health, Beetroot Tikkis in Spinach Gravy features a colourful and thoughtful combination of ingredients. Beetroot and carrot together with tangy spices gives rise to a lip-smacking tikki that goes just too well with the garlic-flavoured spinach gravy. Beetroot being a storehouse of antioxidants helps iron in doing its activities, while the use of oats as a binding agent instead of potatoes or cornflour makes the recipe fibre-rich too.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a 25 mm. (1?) flat round tikki.
- Heat a non-stick tava (griddle) and grease using ¼ tsp of oil.
- Place a few tikkis at a time and cook each tikki, using ? of tsp oil, till it turns golden brown in colour from both the sides. Keep aside.
- Heat the oil in a non-stick kadhai and add the onions and garlic and sauté on a medium flame for 2 minutes.
- Add the spinach, green chillies and 1 cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Allow the mixture to cool completely and blend in a mixer to a smooth purée.
- Transfer the purée into the same non-stick kadhai, add the sugar, ¼ cup of water, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Just before serving, re-heat the gravy, add the beetroot tikkis, mix gently and cook on a medium flame for 1 minute.
- Serve immediately.
Nutrient values (Abbrv) per serving
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