Beetroot Poriyal Tikki Recipe (Diabetic Friendly)
Easy
•30 Min
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Ingredients
4
Servings
ingredient_quantity
recipe ingredient
Beetroot
200
gms
Water
0.5
Cup
Soya Chunks
50
gms
Oil
1.5
Teaspoons
Mustard Seeds
0.5
Teaspoon
Chana Dal
1
Tablespoon
Urad Dal
1
Tablespoon
Red Chilli Powder
3
Curry Leaves
5
Turmeric Powder
0.25
Teaspoon
Coconut
1
Tablespoon
Salt (To Taste)
1
Pinch
Pav
2
Tablespoons
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
15.77 g
Energy
186.09 kcal
Fats
3.11 g
Protein
9.7 g
Nutrition Table Footer
10 min
3 min
3 min
2 min
10 min
2 min
Recipe steps
30 min
Step 1
Pressure cook beetroot with ½ cup water for a minute after the first whistle. Soak soya granules in hot water for 15 min. Strain and squeeze the water and keep as
Recipe steps
30 min
Step 2
Heat 1 tsp oil in a karahi and add the mustard seeds. When they start to splutter, add chana dal, urad dal, dry red chillies and curry leaves.
Recipe steps
30 min
Step 3
When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.
Recipe steps
30 min
Step 4
4. Add turmeric powder and then add the MAGGI Masala-ae-Magic and grated coconut. Adjust salt to taste. Mix well and turn off the flame.
Recipe steps
30 min
Step 5
When cool, mash the beetroot and add soya granules and breadcrumbs. Mix well and shape it into tikkis and shallow fry till golden brown with the remaining oil.
Recipe steps
30 min
Step 6
Serve hot with mint-coriander chutney