Beetroot Poriyal Tikki Recipe (Diabetic Friendly)

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Indian Main Course

Beetroot Poriyal Tikki Recipe (Diabetic Friendly)

Name: Beetroot Poriyal Tikki Recipe (Diabetic Friendly)
Prep time: PT10.00M
Cook time: PT18.00M
Total time: PT30.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 200 Grams Beetroot; 1/2 Cup Water; 50 Grams Soya Granules; 1 1/2 Teaspoon Oil; 1/2 Teaspoon Mustard Seeds; 1 Tablespoon Chana Dal; 1 Tablespoon Urad Dal; 3 Units Dry Red Chillies; 5 Units Curry Leaves; 1/4 Teaspoon Turmeric Powder; 1 Tablespoon Fresh Coconut (Grated); 1 Pinch Salt (To Taste); 2 Tablespoons Bread crumbs

(0)

30Min

Easy

Beetroot Poriyal is a South Indian preparation of beetroots, tossed in a simple spice tempering. If you’re looking for ways to use beetroot, other than in a salad, this nutritious recipe is a must try! A sprinkling of fresh coconut perfectly complements the natural sweetness of the beetroot and provides a lovely contrast of colour and texture to the final dish. Adding soya to this recipe provides a protein twist!Disclaimer: The recipes designed are suggestive and should not be considered as medical advisory or recommendation in any manner. Such recipes do not undermine the importance of an active lifestyle and the contribution of other nutrient-rich foods in any manner. Kindly consult your Dietitian/Doctor for specific health issues.

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

200 gms

Beetroot

0.5 Cup

Water

50 gms

Soya Granules

1.5 Teaspoons

Oil

0.5 Teaspoon

Mustard Seeds

1 Tablespoon

Chana Dal

1 Tablespoon

Urad Dal

Dry Red Chillies

Curry Leaves

0.25 Teaspoon

Turmeric Powder

1 Tablespoon

Fresh Coconut (Grated)

1 Pinch

Salt (To Taste)

2 Tablespoons

Bread crumbs

Copy

Nutrition Value

Energy

186.75 kcal

Protein

9.73 g

Carbohydrates

15.83 g

Fats

3.14 g

Information per serving

Step 1
10 Min

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.
Step 2
3 Min

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.
Step 3
3 Min

When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.
Step 4
2 Min

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.
Step 5
10 Min

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.
Step 6
2 Min

Serve hot with mint-coriander chutney

Step 1 of 6

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.

Step 2 of 6

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.

Step 3 of 6

When the dal turns golden-brown, add the cooked beetroot and sauté for a few minutes.

Step 4 of 6

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.

Step 5 of 6

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.

Step 6 of 6

Serve hot with mint-coriander chutney

Recipe PDF

With pictures

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Beetroot Poriyal Tikki Recipe (Diabetic Friendly)

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