Amaranth (Rajgira) Beetroot Kebab

• 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

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.

• Preparation Time: 15mins
• Cooking Time: 30mins
• To Serve; 2-3