For the final day of BM# 49, fourth week, under One vegetable, different forms, I have been cooking Beetroot. Since Beets are so healthy and I have been trying different ways to include in my diet, I thought this low cal, protein heavy tikkis or Kababs, would make a great snack.
The day I was on a cooking spree, this was also planned. I almost thought I would even pair it with one another dish in making. However these disappeared before I could even decide clearly. Since the time we decided that we do not like to eat tofu as such, the best way to include is only by masking it. So these Kababs worked out best. One would hardly notice the tofu in it.
I also wanted to make sure these were pan fried. Maybe we can indulge in a teaspoon extra for frying these, however I didn't notice anything missing even with pan fried Kababs.
Beetroot Kebab with Tofu
Grated Beetroot - 1 cup
Grated Tofu - 1/2 cup
Corn Starch / Corn flour - 2 -3 tbsp
Green chilies - 1
Green chili paste - 1 tsp
Coriander leaves, finely chopped - 2 tbsp
Garlic paste - 1/2 Tsp
Amchoor powder/ Dry Mango powder - 1/2 Tsp
Roasted Anardana powder - 1/2 tsp
Chaat Masala, a pinch
Kala Namak a pinch
cashew nuts, to stuff
Crushed oats / fine Semolina as required to coat
Oil, to pan fry
How to make Beetroot Kebab with Tofu
Peel the beets skin and grate using a bigger mouth. MW tofu for a min with enough water and squeeze well. Then grate it to the beets. Add all the other ingredients and mix well. Let it sit for 5 mins.
Then add corn flour and mix in to get a stiff and firm balls. Water is not added at all, so the amount of corn flour usually depends on how much moisture is present.
Make balls and pat down to circles. Roll these on either crushed oats or semolina. Heat a pan with oil just enough for pan frying and place all the kebab circles. Cook on both sides till done. It takes about 10 mins on low flame to get done.
Serve hot with ketchup or green chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48