Chukundar ki Tikki
Top Rated Recipe
Key Details:
prep time: 30 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Fusion
Key Ingredients:
Beetroots
Potatoes
Carrots
Breadcrumbs
Roasted chana powder
Mozzarella cheese
Garlic-yogurt dip
About Chukundar ki Tikki
Table of Contents
Beetroot tikkis – a
nice looking tikki that is so tasty
- Beetroot, boiled, peeled and grated ½ cup
- Medium potatoes, boiled, peeled and grated 3
- Medum carrots, peeled and grated 2
- Salt to taste
Step 1.Take potatoes in a mixing bowl, add carrots, beetroot, salt, red chilli powder and chaat masala and mix well. Add breadcrumbs and roasted chana powder and mix well to make a dough.
Step 2.Take mozzarella cheese in another bowl, add ginger and green chilli and mix well.
Read MoreIngredients
- Beetroot, boiled, peeled and grated ½ cup
- Medium potatoes, boiled, peeled and grated 3
- Medum carrots, peeled and grated 2
- Salt to taste
- Red chilli poweder ¼ gsp
- Chaat masala ¼ tsp
- Breadcrumbs ½ cups
- Roasted chana powder 3 tsps
- Mozzarella cheese, grated ¾ cup
- Ginger, finely chopped 1 tsp
- Green chilli, finely chopped 1
- Refined oil 2 tbsps
- Garlic-yogurt dip to serve
How to Make Chukundar ki Tikki (Stepwise Photos)
Method
- Take potatoes in a mixing bowl, add carrots, beetroot, salt, red chilli powder and chaat masala and mix well. Add breadcrumbs and roasted chana powder and mix well to make a dough.
- Take mozzarella cheese in another bowl, add ginger and green chilli and mix well.
- Divide the beetroot mixture into equal balls, make a dent in the middle and stuff it with cheese mixture. Bring the edges together and seal so that the cheese is completely covered. Further shape it into a tikki.
- Heat oil in a non-stick pan, keep the tikkis in it and shallow-fry, turning sides, till both sides are equally done. Drain on absorbent paper.
- Arrange the tikkis on a serving platter and serve hot with a bowl of garlic-yogurt dip.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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