Healthy Vegan Beetroot Tikki Chat


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Better than Aloo Tikki Chat

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Healthy Vegan Beetroot Tikki Chat recipe - How to make Healthy Vegan Beetroot Tikki Chat

Preparation Time:    Cooking Time:    Total Time:     Makes 1 to 2 servings

1 medium beetroot
3/4 cup soaked beaten rice (poha)
rice flour (chawal ka atta) to bind the tikki

For The Chole
3/4 cup moong (whole green gram)
1 medium onion
2 medium tomatoes
2 garlic (lehsun) cloves
1 bay leaf
1/2 tsp garam masala
1/2 tsp kabuli chana (white chick peas)
1/2 tsp dried mango powder (amchur)
chilli powder to taste
oil to shallow fry the tikkis and to cook the chole.
  1. Boil the beets in plenty of water till soft but not mushy.
  2. Boil or pressure cook the moong with tomatoes and the bay leaf.
  3. Grate the boiled beets and bind it together with the soaked poha.
  4. Use rice flour to dry up the above mixture a bit (add enough till you can roll it up and flatten it into a patty. )
  5. Heat a tava with some oil and place the patties on it.
  6. Turn the flame really low and let the patties slow cook(they are already cooked for the most part so be careful not to burn them). Leave them on the tava till they get a nice crust.
  7. Heat oil in a pan to cook the chole.
  8. Add pressed or minced garlic (don't let it burn!)
  9. Add chopped onion.
  10. Cook onion and garlic till soft on a slow or medium flame.
  11. Add the masalas, salt and chile powder and sauté till they release an aroma.
  12. Add the cooked moong and let the mixture boil for a while.
  13. Place your cooked patties in a bowl and spoon hot chole over them.
  14. Dress it up with some tamarind and mint chutney. (I omitted the sev that's added in the traditional dish to keep it healthy but you can add it if you want).
  15. This dish tastes great! even better than the aloo tikki. Give it a try and you won't be disappointed.

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This recipe was contributed by Foodie #640849 on 07 Dec 2015

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