By Akshara
July 24, 2025
These pan-fried beetroot kebabs are hearty, mildly spiced, and packed with natural sweetness. They make a lovely appetiser or even a healthy evening snack with green chutney.
2 medium beetroots (boiled and grated) 1 medium potato (boiled and mashed) ½ cup cooked chana dal or mashed rajma 2 tbsp roasted besan or breadcrumbs 1 tsp ginger-garlic paste 1 finely chopped green chilli 1 tsp garam masala ½ tsp amchur powder Salt to taste Oil for shallow frying
In a large bowl, mix grated beetroot, mashed potato, cooked dal or rajma, green chilli, ginger-garlic paste, and all the spices.
Add roasted besan or breadcrumbs to help bind the mixture. Mix well and shape into small, flat kebabs.
Heat a little oil in a pan and shallow-fry the kebabs on both sides until crisp and golden.
Let the oil cool completely before transferring to a clean, dry jar. Store in a cool, dark place and use as needed.