If you feel you are tired of cooking borscht, hummus, salads with beet then read on…
The word kebab is usually used for non vegetarian recipes. Did you know that there are many vegetables that cooked in a particular way will give the non vegetarian version a run for money. This is one of them. I have added very few spices and kept it on the milder side. It can be taken a notch higher on the spice scale by adding a few more ingredients. I feel once we are confident with the basic recipe changing it to either direction will be a child’s play.
Here is the recipe. Made 16 pieces.
Beets 6 medium
Potato 1 large
Chana Dal ( Split Chickpeas ) 1 cup
Ginger, grated 2 tsps
Green chillies 2 cut in very small pieces
Salt to taste
Corn flour 2 Tbl sps
Canola oil to fry
Soak the dal overnight. Next morning drain the water. Boil the dal, beets and potato till soft. I used a pressure cooker and waited for three whistles.
When warm enough to handle, peel the beets and potato. Mash all the three ingredients together. I used a hand blender.
Take a table spoon of oil in a pan on medium high heat. Add some cumin seeds, wait for them to get a light colour, then add the chillies and ginger. Saute this for a half a minute on low flame and throw in the mashed ingredients and salt. Continue cooking on low flame until all the water evaporates and it forms a dough. Put the gas off, collect this in a bowl.
Take the cornflour on a plate. When the above mixture is safe to work with, make small patties about an inch and a half in diameter, seat them on the plate with cornflour, coat both the sides. Shallow fry them on low medium flame turning them once. Collect them on kitchen towels. Enjoy them with mint chutney or any other condiment of your choice.