The naturally moist and power-packed recipe with all the essential nutrients is Beetroot Kebabs. Beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C and has many more health benefits. Making of beetroot kebabs is super easy and super fun too recipe. When beetroot are in season, I personally like to intake beetroot in form of cutlet/tikki or sometimes in form of salad and raita.
These crunchy and almost mouth-watering kebabs can eaten alone or as an appetizer or party snack and also as a side dish or as a filling for a wrap. This recipe is made using beets potatoes, chickpeas and can be serve with chutneys and dips especially with a creamy mustard sauce or garlic yogurt sauce. For me, there’s no just better combination!
Your kids will definitely like these beetroot kebab, as it includes children’s all-time favorite tomato ketchup, which adds more flavor to the kebabs. I have also included crushed plain oats which help to bind and adds more nutrition to the kebabs. Here, I am sharing my way of making beetroot kebabs, tasty as well as healthy.
Do try this recipe and tell us in the commets section below.
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Beetroot Kebabs
- Total Time: 20 minutes
- Yield: 2 1x
Description
Beetroot kebabs are healthy, easy and delicious recipe made using with beetroot, potato, chickpea and simplest spices. You can serve it as a tea-time snack or as a side meal in lunch or even in dinner.
Ingredients
- 1 cup beetroot, boiled & mashed
- 2 potatoes, boiled and mashed
- ¼ cup chickpeas (boiled and mashed)
- Salt to taste
- 1 tablespoon mango powder (amchur)
- ½ teaspoon ginger garlic paste
- Chaat masala to taste
- ½ cup crushed plain oats to roll
- 1 tablespoon fresh tomato ketchup
- 2 tablespoons oil
Instructions
- In a mixing bowl, add boiled and mashed beetroot, potatoes, chickpeas, salt to taste, chaat masala, amchur, ginger garlic paste and rolled plain oats. Nicely mix together all ingredients.
- Then add fresh tomato ketchup to the mixture and mix everything well.
- Now apply less oil on your palm and prepare small kebabs with a small portion of the mixture.
- Heat oil in a pan on medium flame and shallow fry these beetroot kebabs until it turns golden brown and crisp on both sides.
- Serve this beetroot kebabs with creamy mustard sauce, garlic yogurt sauce, dhaniya pudina chutney or fresh basil pesto.
- Enjoy!
Notes
- To give a nice firmness to the kebabs, place boiled potatoes in the fridge for about 10-20 minutes before mixing.
- You can increase and decrease the spice level as per your taste.
- You can also air fry or bake the kebabs, instead of shallow fry.
- It is best to serve these kebabs immediately otherwise they might get soggy.
- Additionally, it tastes also delicious with chilled yogurt (curd).
- Prep Time: 10 mins
- Cook Time: 10 mins
- Cuisine: Indian
