Beetroot Kabab Recipe

Cooking Directions

• STEP 1.Boil the beetroot until tender, then peel and grate it.
• STEP 2.In a mixing bowl, combine the grated beetroot, mashed potatoes, finely chopped onions, green chilies, ginger-garlic paste, coriander leaves, bread crumbs, and spices.
• STEP 3.Mix everything well and shape the mixture into small patties.
• STEP 4.Heat oil in a pan and shallow fry the kababs until golden brown on both sides.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to squeeze out any excess moisture from the grated beetroot before mixing it with other ingredients.
• You can add some roasted gram flour or cornflour to the mixture if it is too moist and difficult to shape into patties.
• For a healthier version, you can also bake the kababs in the oven instead of frying them.

Storage and Serving

• Leftover kababs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave them or heat them in a pan with a little oil.
• Serve the beetroot kababs as an appetizer or as a side dish with roti, naan, or rice.