Little millet beetroot tikki

Name: Little millet beetroot tikki
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/4 cup cooked little millet; 1/2 cup grated beetroot; 1 small boiled mashed potato; 1/4 teaspoon ginger garlic paste; 1/2 cup bread crumbs; 1/2 teaspoon dhaniya powder; 1/2 teaspoon chilli powder; 1/4 teaspoon amchur; Salt as per taste; 1/2 teaspoon Kasuri methi

Shruti Raman( legendet100) @cook_12109508

#GoldenApron23
#week2

Shruti Raman( legendet100) @cook_12109508

#GoldenApron23
#week2

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Ingredients

1 hour

3 servings

1/4 cupcooked little millet
1/2 cupgrated beetroot
1small boiled mashed potato
1/4 teaspoonginger garlic paste
1/2 cupbread crumbs
1/2 teaspoondhaniya powder
1/2 teaspoonchilli powder
1/4 teaspoonamchur
Salt as per taste
1/2 teaspoonKasuri methi

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Steps

1 hour

1

Great beetroot, add ginger, garlic paste and salt and slightly sauté it till the water is absorbed.
2

Transfer to a bowl. Add mashed potato, salt to taste for the mashed potato.
3

To this add cooked little millet and all the masalas with Kasuri methi.
4

Time to add bread crumbs and make a soft dough. Flatten it in discs and smear ghee on a pan, place the disc on the pan and cook on both sides. serve with pickled onions and tomatoes sauce.
Note: to Cook millets and 1 : 31/2 ratio and cook. Soak millet overnight and cook 1 millet is two 3 1/2 water. That’s the ratio.