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This dish was made for 4
Pressure cook beetroot with ½ cup water for a minute after the first whistle. Soak soya granules in hot water for 15 min. Strain and squeeze the water and keep aside.
Heat 1 tsp oil in a karahi and add the mustard seeds. When they start to splutter, add chana dal, urad dal, dry red chillies and curry leaves.
When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.
4. Add turmeric powder and then add the MAGGI Masala-ae-Magic and grated coconut. Adjust salt to taste. Mix well and turn off the flame.
When cool, mash the beetroot and add soya granules and breadcrumbs. Mix well and shape it into tikkis and shallow fry till golden brown with the remaining oil.
Serve hot with mint-coriander chutney
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