Amaranth (Rajgira) Beetroot Kebab

Beetroot kebabs mélange with puffed amaranth seeds



  • 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