Masoor Dal Beetroot Tikkis – Protein Rich Snack Recipe

I have no idea how many grams of protein, carbohydrates or fats this dish has because I don’t eat my food like this. To me, food is flavours, food is what’s in my kitchen, food is vegetables and flavours that get me excited and how much time I have that day to cook.

Yes, I do have a cook, but there will be intent and involvement to ensure there is energy that travels through food, and I would want to control that. Also, as someone who is health conscious, loves cooking and finds veggie shopping therapeutic, it’s very normal to know what is going on in our food.

Anyways, this is a super simple recipe of Masoor Beetroot Tikkis

Ingredients

• 1 Cup Masoor Dal/ Red Lentils soaked
• 1 small Onion chopped
• 1 small Beetroot grated
• 250g Paneer
• 1/2 Tsp Garam Masala
• 1 Tbsp Ginger-Green Chilli Paste
• Salt to taste
• 1 Tbsp Chaat Masala/ Amchur
• Chopped Coriander
• Handful of Sesame Seeds

Method

• Soak red masur dal (red lentils) overnight or in the morning to cook that evening.
• Pressure cook it for 2-3 whistles & once cool. Grind it to form a thick paste. Use very little water to grind, or it won’t come together later and will break while cooking.
• Heat a pan and add some oil. Sauté chopped onions and the grated beetroot
• Add in Garam masala, Ginger and chilli paste, salt, chaat masala /amchur powder
• Add in some homemade paneer, grated & lots of chopped coriander.
• Mix this all with the masoor dal paste
• Roll the mixture to form tikkis to the size you want.
• Cook the tikkis using ghee on the tawa, but feel free to use oil of your choice. Sprinkle some sesame seeds on it for extra flavour.
• Pls make these hot as the tikkis crumble because the dal makes it dry later.
• Add chopped dill leaves to hung curd with some salt and serve with the tikkis