Thursday, 8 July 2010


A mixture of beetroot, amla and potatoes shaped into tikkis and shallow fired
Preparation Time : 40 minutes
Cooking Time : 10 minutes
Servings : 4

Indian gooseberry (amla), grated - 5-6 medium
Beetroot, boiled and mashed - 1 cup
Potatoes, boiled and mashed - 3 medium
Oil + to shallow fry - 1 tablespoon
Onion , chopped - 1 medium
Sea salt - to taste
Red chilli powder - 1/2 tablespoon
Salt to taste
Lemon juice - 1 tablespoon

Heat one tablespoon oil in a pan. Add onion and sauté till lightly browned. Add beetroot and sea salt and continue to sauté till all the moisture evaporates. Add red chilli powder and mix Add salt and lemon juice and mix. Add the beetroot mixture to potatoes and mix. Add amla and mix. Cool and chill in the refrigerator for half an hour. Heat oil on a tawa. Grease your hands, take a portion of the beetroot mixture and shape into a tikki. Place on the tawa and shallow fry till both sides are evenly cooked. Serve hot

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