Each golden-brown kebab, lovingly air-fried, exudes a homely aroma, inviting cherished moments around the table. Pair with fresh green chutney for a delightful taste of tradition, sharing the warmth of home in every savory bite.
INGREDIENTS
2 Beetroot (peeled and grated)
1/2 cup Carrot (grated)
100g Paneer (grated)
1/2 cup Boiled Potatoes (mashed)
2 Green Chillies (chopped)
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tbsp Bread Crumbs
1 tbsp Fresh Coriander Leaves (chopped)
1 tbsp Fresh Mint Leaves (chopped)
Salt to taste
Cashew Nuts (halved)
METHOD
1. In a bowl, combine grated beetroot, grated carrot, grated paneer, mashed potatoes, chopped green chillies, red chilli powder, cumin powder, coriander powder, turmeric powder, bread crumbs, freshly chopped coriander leaves, freshly chopped mint leaves, and salt. Mix everything thoroughly.
2. Take small portions of the mixture and shape them into round tikkis.
3. Place a halved cashew over each tikki.
4. Air fry the tikkis at 200°C for 10-12 minutes or until they turn golden brown.
5. Your beetroot kebabs are ready to be served hot with green chutney.
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