Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-10 kebabs
Cuisine: Indian
Ingredients: 1 cup raw amaranth seeds; 3 large beetroots; 3 tbsp puffed amaranth seeds; Water (for boiling); ½ tsp red chili powder; 1 tsp cumin powder; 1 tsp crushed coriander seeds; 1 tsp garam masala powder; 2 tsp chopped coriander; 1 tsp chopped green chili; 1 tsp chopped ginger; 2 tbsp dry pomegranate powder; 1 medium boiled potato; 1 tbsp amaranth flour; Salt to taste; 3 tbsp clarified butter (Ghee); 1 tsp chaat masala (for finishing)

Beetroot kebabs mélange with puffed amaranth seeds

Ingredients

Amaranth seeds raw: 1 cup
Beetroot: 3 large
Amaranth seeds puffed: 3 tbsp
Water: To boil
Red chili powder: ½ tsp
Cumin powder: 1 tsp
Crushed coriander seeds: 1 tsp
Garam Masala powder: 1 tsp
Chopped coriander: 2 tsp
Chopped green chili: 1 tsp
Chopped ginger: 1 tsp
Dry pomegranate powder: 2 tbsp
Boiled potato: 1 medium sized
Amaranth flour: 1 tbsp
Salt to taste
Clarified butter (Ghee): 3 tbsp

For Finishing

Chaat Masala: 1 tsp

Methods

Boil the Amaranth in salted water until cooked. Strain and coarsely grind in a mixer.

Roast cleaned beetroot in an oven for 25-30 minutes and grate thickly.

In a large mixing bowl add boiled and mashed potato, spices, seasoning, grated beetroot, ground millet, chopped chili, coriander and flour. Mix well into a smooth dough consistency.

Shape into small galettes and coat with thin Amaranth flour batter followed by puffed Amaranth seeds.

Shallow fry in ghee/oil until golden brown on both sides, sprinkle chaat masala.

Serve hot with green chutney and salad.