Hindustan Times (Patna) - Live - - Lifestyle - Recipe by chef Nis­hant Choubey.

IN­GRE­DI­ENTS: Beetroot 2, Quinoa boiled 50 gm, Ginger 10 gm, Green Chilli 5 gm, Mashed potato 40 gm, Cumin pow­der 10 gm, Red chilli pow­der 5 gm, Co­rian­der pow­der 10 gm, Roasted chana pow­der 20 gm, Olive oil 20 ml, Salt 7 gm

METHOD: Clean the beet roots and take the mince out of it. In fry pan, add a lit­tle olive oil and saute ginger, green chilli and beetroot. Add dry pow­dered spices and saute. Now add boiled quinoa, mashed potato, roasted chana pow­der and salt. Saute un­til it be­comes thick in con­sis­tency. Now let it cool down. Make the tikki shape and shal­low fry it in a medium pan un­til it gets golden brown from both sides.

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