How to make Beetroot Amle ki Tikki -
Simply delicious tikki – beetroot and amla make beautiful tikki.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Beetroots (चुकन्दर), Indian gooseberry (amla) (आंवला)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Beetroot Amle ki Tikki checkout Chukandar Ki Galouti, Dil Se Dil Tak, Beetroot Tikki-SK Khazana, Beetroot Chips . You can also find more Snacks and Starters recipes like Stuffed Mushrooms Bhakarwadi Chaat Tan-Ta-Tan Toast Chicken Cutlet
Beetroot Amle ki Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Beetroot Amle ki Tikki Recipe
Beetroots Boiled, peeled And Grated 2
Indian gooseberry (amla) grated 2
Oil 2 tablespoons
Ginger 1 inch
Green chillies 2
Gram flour (besan) 2 1/2 tablespoons
Red chilli powder 1/2 teaspoon
Garam masala powder 3/4 teaspoon
Salt to taste
Cashewnut powder 4 tablespoons
Hung yogurt 3 tablespoons
Garlic finely choped 1 tablespoon
Fresh mint leaves a few
Method
Step 1
Heat a non-stick pan, add both the bhuna masalas, mushrooms, khoya and mix well. Add whole cashewnuts and ¼ cup water and mix well.
Step 2
Drain and grind broken cashewnuts to a paste. Add this to the pan and mix.
Step 3
Add green peas and mix. Add cream and mix. Then add garam masala powder and coriander leaves and mix well. Cover and cook on medium heat till the vegetables get cooked and oil surfaces.
Step 4
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 755 Kcal
Carbohydrates : 16.4 gm
Protein : 44.2 gm
Fat : 58.6 gm
Other : Vitamin C- 440mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
