Beetroot seekh kabab

Name: Beetroot seekh kabab
Cuisine: Indian
Ingredients: 2 beetroots (finely grated); 2 small potatoes (boiled); 10-15 gms black chana (soaked &boiled); 1 big red onion (finely chopped); 1 tsp Ginger garlic paste; 2 tbsp Bread crumbs; 2-3 green chilli; 1 tsp Coriander powder; 1 tsp Cumin powder; to taste Salt; as needed Oil; 1 tsp Chaat masala; 1 Lemon; Bamboo sticks (soaked in water for 1/2 hour)

Shipra Arora Gandhi @SAG_03

#ingredient3

Shipra Arora Gandhi @SAG_03

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Ingredients

2beetroots (finely grated)
2small potatoes (boiled)
10-15 gmsblack chana (soaked &boiled)
1big red onion (finely chopped)
1 tspGinger garlic paste
2 tbspBread crumbs
2-3green chilli
1 tspCoriander powder
1 tspCumin powder
to tasteSalt
as neededOil
1 tspChaat masala
1Lemon
Bamboo sticks (soaked in water for 1/2 hour)

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Steps

1

Take a big bowl, add grated beetroot, boiled potatoes, boiled black chana mash them nicely to make a lump free dough.
2

Add green chilli, onion, bread crumbs, coriander powder, cumin powder, ginger garlic paste, salt & lemon juice into the beetroot mix. Knead a firm dough. Keep aside for 10-15 mins. (If you want spicy then add black pepper or red chilli powder at this stage)
3

After 15 mins check your dough if it needs a little bit of bread crumbs more then add... if you think dough is firm enough so make small ball out of it.
4

Take your soaked bamboo stick and small ball of dough one at a time, give a seekh kabab shape.
5

Take a pan on a medium low flame, add in 3-4 tsp oil and place 3-4 kabab sticks at a time to shallow fry. Nicely shallow fry them from all the sides.
6

Once done take them out steadly as they are soft enough to break. Sprinkle some chaat masala and lemon juice.... serve hot immediately with green chutney or barbeque sauce!