Indian Main Course

Beetroot Poriyal Tikki Recipe

Name: Beetroot Poriyal Tikki Recipe
Prep time: PT0.00M
Cook time: PT30.00M
Total time: PT32.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 250 Grams Beetroot; 2 Tablespoons Oil; 1/2 Teaspoon Mustard Seeds; 1 Tablespoon Chana Dal; 1 Tablespoon Urad Dal; 3 Units Chillies; Red (Capsicum Annum); 10 Units Curry Leaves; 1/4 Teaspoon Turmeric Powder; 1/2 Cup Fresh Coconut (Grated); 1 Pinch Salt

32Min

Easy

Recipe Variants

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 generous 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. Once your Beetroot Poriyal is ready, add 2 mashed potatoes to the mixture. Shape the mixture into tikkis or cutlets and shallow fry them, for a Beetroot Poriyal Tikki Twist!

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic

250 gms

Beetroot

2 Tablespoons

Oil

0.5 Teaspoon

Mustard Seeds

1 Tablespoon

Chana Dal

1 Tablespoon

Urad Dal

Chillies, Red (Capsicum Annum)

Curry Leaves

0.25 Teaspoon

Turmeric Powder

0.5 Cup

Fresh Coconut (Grated)

1 Pinch

Salt

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Nutrition Value

Energy

233.26 kcal

Carbohydrates

10.34 g

Protein

3.26 g

Fats

12.3 g

Information per serving

Step 1

5 Min

Pressure cook beetroot with ½ cup of water for a minute, after one whistle.

Step 2

5 Min

Heat 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

Add turmeric powder and salt to taste. Then, add the MAGGI Masala-ae-Magic and grated coconut.

Step 5

15 Min

When cool mash the beetroot and add the mashed potatoes. Mix well and adjust salt to taste. Shape into tikkis/cutlets and shallow fry till golden brown.

Step 6

2 Min

Serve hot with mint-coriander chutney

Step 1 of 6

Pressure cook beetroot with ½ cup of water for a minute, after one whistle.

Step 2 of 6

Heat 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

Add turmeric powder and salt to taste. Then, add the MAGGI Masala-ae-Magic and grated coconut.

Step 5 of 6

When cool mash the beetroot and add the mashed potatoes. Mix well and adjust salt to taste. Shape into tikkis/cutlets and shallow fry till golden brown.