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Cheesy Beetroot tikkis/Bengali style vegetable cheese chops

 

Cheesy Beetroot tikkis/Bengali style vegetable cheese chops

Cheesy beetroot-tikkis/ Bengali style Vegetable cheese chops is a popular street food from Kolkata.Vegetable Chops are from the Patty family and is made using different vegetables and masalas.

This recipe are commonly served in most of the Bengali households along with tea for tea time snacks.

Beet, carrot and other vegetables are cooked and coated with breadcrumbs then deep fried till golden brown and served with kasundi (A mustard based sauce) and onion cucumber slices.

Being loaded with vegetables it’s great as snack for kids after school time. These tikkis/chops have a slight sweet taste due to the addition of beetroots and carrots. Moreover peanuts add nice crunch and texture to these otherwise smooth and soft chops which are crisp from outside.

Ideal Evening snack/Starter :

it is an ideal evening snack which can also be extended as a party starter or appetizer. These are very addictive and I am sure no one can eat just one.

I love Bengali cuisine and love eating prashad during Durga Pooja festival. I have adapted this recipe with some changes from fellow blogger Anshu Matta.  I love this bhaja/spice masala which I always make in small quantities and store it. It’s such a flavourful spice mix which I use in many of my recipes and in daily cooking.

If you too are looking for some delicious snack recipes, go for it and I promise, you won’t be disappointed.

Also, for those who don’t want to deep fry these, can simply bake these tikkis in an oven instead of deep frying. Or can opt to shallow fry it.

Prep in 30 minutes

Cooks in 30 minutes

Serves : 6

 

Ingredients :

Beetroots  2
Carrot 2
Boiled and mashed potatoes 2
Peanuts 1/4 cup
Green chilies, finely chopped 2
Ginger, grated 1 tsp
Raisins 2 tbsp
Chopped fresh coriander  handful
Bengali style Bhaja masala 1.5 tsp
Bread crumbs 1/4 cup + for coating
Cornflour 2 to 3 tbsp
Salt – as per  your taste
Mango powder / Chaat Masala 1 tbsp
Cheese slice pieces as required
Oil for frying vegetables mix

For Bengali style Bhaja masala/ spice mix :

2 tsp Coriander seeds
2 whole Dried red chilies
2 tsp Cumin seeds
1 tspFennel seeds
2 to 3 Cardamom pods
3 Cloves
5 Black peppercorns
1 Cinnamon stick
1 Bay leaf


Method to make beetroot Tikkis :

Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.

Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder. Keep aside for later use.

Heat some oil in a pan. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone.

Now add green chilies in the same pan then add the grated beets and carrots.
Stir fry the beet and carrot for a minute and then cover with a lid and cook on low heat till they become soft.

Add raisins in the mixture and take out the mixture and spread in a plate to cool down completely.
When it cool down then add the grated potato all the remaining spices ,roasted peanuts and  bread crumbs and mix well. Mix in salt, mango powder /chaat masala.

Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.

Grease your hands with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.

Then stuff some pieces of cheese slice into tikkis. This is purely optional and you may omit this step if you are not a fan of cheese.

To make slurry, mix the cornflour with some water and salt to make a thin slurry. Dip the tikkis in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.

Heat oil in a kadai for frying. Deep fry these in moderately hot oil till golden and crisp from both the sides.
Drain on a paper napkin to remove the excess oil.

Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.

If you haven’t tried beetroot tilkis then you should try them for yourself as well as for family. These are so delicious and make for a nice snack for any season.

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Cheesy Beetroot tikkis
Author: 
Recipe type: Appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 tikkis
 
Vegetable beetroot tikki/chop is a popular street food from Kolkata.it is an ideal evening snack which can also be extended as a party starter or appetizer. These are very addictive and I am sure no one can eat just one.
Ingredients
  • Beetroots  2
  • Carrot 2
  • Boiled and mashed potatoes 2
  • Peanuts ¼ cup
  • Green chilies, finely chopped 2
  • Ginger, grated 1 tsp
  • Raisins 2 tbsp
  • Chopped fresh coriander  handful
  • Bengali style Bhaja masala 1.5 tsp
  • Bread crumbs ¼ cup + for coating
  • Cornflour 2 to 3 tbsp
  • Salt – as per  your taste
  • Mango powder / Chaat Masala 1 tbsp
  • Cheese slice pieces as required
  • Oil for frying vegetables mix
  • For Bengali style Bhaja masala/ spice mix :
  • 2 tsp Coriander seeds
  • 2 whole Dried red chilies
  • 2 tsp Cumin seeds
  • 1 tspFennel seeds
  • 2 to 3 Cardamom pods
  • 3 Cloves
  • 5 Black peppercorns
  • 1 Cinnamon stick
  • 1 Bay leaf
Instructions
  1. Heat 2 tbsp oil in a wide pan and add the peanuts and roast on low flame till they turn golden in colour and then remove from the pan and keep aside.
  2. Now dry roast the ingredients mentioned under the Bhaja masala/ spice mix and grind them to a fine powder.
  3. Keep aside for later use.
  4. Heat some oil in a pan.
  5. Once the oil is hot enough, add the grated ginger and saute till its raw flavor is gone.
  6. Now add green chilies in the same pan then add the grated beets and carrots.
  7. Stir fry the beet and carrot for a minute and then cover with a lid and cook on low heat till they become soft.
  8. Add raisins in the mixture and take out the mixture and spread in a plate to cool down completely.
  9. When it cool down then add the grated potato all the remaining spices ,roasted peanuts and  bread crumbs and mix well.
  10. Mix in salt, mango powder /chaat masala.
  11. Once the veggies are cooled, mix in the bread crumbs along with chopped coriander to form a dough like mixture.
  12. Grease your hands with some oil and pinch out equal sized portions. Shape them in oval or round or the way you like.
  13. Then stuff some pieces of cheese slice into tikkis. This is purely optional and you may omit this step if you are not a fan of cheese.
  14. To make slurry, mix the cornflour with some water and salt to make a thin slurry.
  15. Dip the tikkis in the slurry and then coat with bread crumbs. Refrigerate it for about an hour or so.
  16. Heat oil in a kadai for frying. Deep fry these in moderately hot oil till golden and crisp from both the sides.
  17. Drain on a paper napkin to remove the excess oil.
  18. Dish them out and serve hot with kasundi, or mustard sauce/tomato chutney, mint coriander chutney and salad on the side.
  19. If you haven’t tried beetroot tilkis then you should try them for yourself as well as for family. These are so delicious and make for a nice snack for any season

Onion – Herb Kababs with chatpata dip

Onion – Herb Kababs with chatpata dip

Onion herb Kebabs are the vegetarians’ way of winning at the kabab game. The preparation is a delicious& flavoursome mix of mint, onion, garlic and lemongrass cooked to perfection in very less oil, which makes it a good option.

 

Preparation time : 10 minutes
Cook time : 45 minutes

Serves 4

Ingredients to make onion-herb kababs :

1/4 kg Onion, thinly chopped

50 gm Lemon grass & stalks

Garlic flakes 4

1 Green Chilli, chopped

1/4 Tbsp Ginger, finely chopped

1 tsp red Chilli powder

50 gm Mint

1 tsp Cumin Seeds (Jeera)

50 gm fresh Coriander

1/2 tsp Nutmeg powder

1/2 cup Maize Flour (makai ka atta)

1/8 cup refined Flour (maida)

1/2 tsp (heaped) soda

Salt to taste

Oil to baste the kababs

For making dip for kababs :

50 gm Walnut, crushed

1/2 Lemon juice

10 gm Jaggery (gur)

Salt to taste

A pinch of black Pepper powder

1 small Onion, thinly sliced

25 gm Tamarind (imli)

How to make onion-herb kababs :

Spread thinly chopped/ slices of onions on a plate.

In a mixer jar put chopped garlic flakes, green chillies, ginger, lemongrass & chopped stalks.Grind it to smooth paste.

Add little water if necessary. Now rub lemon grass paste on chopped onions along with red chilli powder. Keep aside for 5-10 minutes.

Then add soda and all remaining spices and maize flour+maida, except salt. Mix well.

Mix salt in the end and mix well to make kababs of your choice of shape. Make kababs and shallow fry them in oil on non stick skillet.

For the Sauce:  Crush walnut in a mixer. Transfer into a bowl and mix with lemon juice. Add jaggery, salt and black pepper. Boil this mixture in 1/2 cup water for 10 minutes.

Remove from heat and add thin onion slices while sauce is still hot. Add tamarind pulp to this. Mix nicely. The walnut dip is ready.

Serve hot kababs with chatpata dip.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

 

 

Kala Chana/Black chick peas salad on canapes/monitas

Black chickpea salad is easy to make, low calorie, salad with a tinge of spice and chutneys.

Chana Chaat is nutritious and delicious snack. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal too.

Here I have combined mumbaiya ishtyle murmura bhel with salad served on canapes/monitas. Easy and filling snack to munch on when you are hungry.

This is a very versatile recipe. You can adjust or skip or add the ingredients as per you liking and taste. So don’t go for exact measurements. If you like more spicy, add more chilli powder or add green chilies. Like it more tangy, add more lemon juice. Don’t like potatoes in chaat, skip it. Like more tomatoes, add little extra. Don’t like kala chana, use other beans like black beans or white garzbano beans/ chole.

In short, everything is adjustable in this kala chana chaat recipe. So go with your palate and make it how you like it or how your family like to eat.

This chana chaat has tangy and spicy taste. The flavors will tempt you to eat more and more. Enjoy this chaat in rainy season with your family and friends.

Prep Time      20 minutes

Cook Time      5 minutes

Ingredients to make Kala chana salad on Canapes

Soaked and boiled kale chane 4 tsp (prepared one day beforehand)

Boiled Potatoes 2 tsp

Onion finely chopped 2 tsp

Tomatoes chopped 2 tsp

Cucumber chopped 2 tsp

monitas/canapes 8 (store bought)

Masala moongfali 2 tsp

Murmure 3 tbsp

Chaat Masala 1 tsp

Jeera/cumin powder 1 tsp

Fresh Coriander chopped 1 tsp

Mint leaves chopped 1 tsp

Lemon juice 1 tbsp

Dhania pudina chutney 3 tsp

Imli Khajoor ki chutney 2 tsp

Pomegranate to garnish

Sev to garnish

How to make Kala chana salad on Canapes

Soak and boil kale chane with salt beforehand.

Chop boiled potatoes, tomatoes, cucumber and onion. Sprinkle chat masala and jeera powder.

Now assemble canapes/monitas. Here I have used readymade  canapes, easily available in the market. Or else you can bake monitas at home in an OTG.

For assembling of monitas/canapes, in the bottom put boiled kale chane. Top it with potato, tomato, cucumber, marsala peanuts and murmure. Sprinkle some chaat masala over it. Add chopped dhania pudina leaves.

Now drizzle dhania pudina chutney over it. Pour imli ki chutney. Garnish with sev. Put some coriander leaves,tomato pieces and pomegranate over it to decorate.

Enjoy your healthy snacky chaat with hot cup of cofee or Tea.

Notes

Green chutney and imli khajoor chutney can be made the before day itself. Or you can use store bought too.

Adding chaat masala and red chilli powder is according to your own taste.

You can drizzle sweetned curds over the chaat and then pour chutneys over it.

Fill the canapes only at the time of serving.

GreenTea & Achaari Paneer Tikka

GREEN TEA & ACHAARI PANEER TIKKA

Are you looking for a more creative way to enjoy the benefits of green tea than a standard cup of herbal tea? As we all know Green tea is very good for health, so why not incorporate it in our daily cooking to maximize it’s benefits. Sounds interesting na 🤗

This recipe of mine incorporate the plant into treats that complement its unique natural flavor with complementary tastes and textures.

While the green tea drink has been enjoyed for centuries, even today, scientists continue to uncover new and exciting benefits of the beverage. Enjoying one or more cups of green tea per day could help you unlock some of these benefits.

You don’t have to limit your green tea consumption to a beverage, and these mouthwatering tikkas make it easy to add more of the herb and its beneficial phytonutrients to your diet.

Tea can really be used in so many ways in our everyday meals. You can use cups of brewed tea as a broth for soups or as poaching liquid, or you can infuse tea leaves directly into things like the milk for panna cotta or ice cream.

I have set Curds/Dahi by brewing jasmine green tea in milk.This dahi/ curd I have used for marination of paneer & Vegetables.

Ingredients:
for Paneer and vegetables Tikka

Paneer/Cottage cheese 250 gms
Red & yellow bellpapers 1 each
Green Capsicum 1
Cherry tomatoes few
Baby Potatoes boiled 8
Whole of Sweet corn cut into 3 pieces & boiled/steamed with salt
Mushrooms 8
1 big onion

FOR 1ST MARINADE:
Mustard Oil 2 spoons
Carom seeds/Ajwain 1/2 tsp
Gram flour /Besan 1 tsp

FOR 2ND MARINADE :
Greentea infused curds 1 bowl (brew green tea, strain it and add as starter/jaman to milk to set curds/dahi)
Lemon juice 2 tsp
Fennel/Saunf powder 1 tsp
Coriander/Dhania powder 1 tsp
Chaat masala 1 tsp
Garam masala a pinch
Kashmiri Red chilli powder 2tsp
Turmeric/Haldi 1 tsp
Tandoori masala powder 2 tsp.
Ginger garlic chilli paste 2tsp
Few mango pickle pieces crushed/pounded
Pickle Oil 1 tsp
Salt to taste                                                    Wooden skewers few – soak in water for 10 minutes so that while making tikka it will not catch fire.

Method

For the 1st Marinade : In a pan put mustard oil. After it comes to smoking point, add carom seeds/ajwain. Add gram flour/ besan. Saute till nice aroma comes out. It should be of liquid consistency.
Pour this on paneer and vegetables.
Keep aside for atleast 15 minutes.

Second marinade:
Cut paneer & Vegetables into big dices. Marinate it using above mentioned 2nd marinade ingredients with curds.

TIP:
Marinate paneer & other vegetables separate, otherwise cottage cheese/paneer will break, if mixed & marinated with other vegetables.

Cover & keep in fridge for about 2 hrs in 2 different bowls.

Now pin all veges and paneer pieces on skewers.
Cook paneer and vegetables on grill pan or tava/griddle by adding little oil time to time.

Keep rotating sides by adjusting flame from medium to high.

Paneer doesn’t take long to cook. Keep veges crunchier too by roasting them for a while only.

Take out from grill pan & now hold skewers directly on high flame for few seconds by rotating it to give it a smokey effect.

Sprinkle some chaat masala over it.

Serve hot with green chutney, lemon wedges and lachha pyaz.

Enjoy…..

 

Baked potatoes cheesy Discs

Today I am sharing a very cute, attractive and tasty, baked potatoes cheese rings loaded with veggies and paneer. I have earlier shared the similar recipe of Cheesy Discs here.

This is my innovation with potatoes as it’s universal favourite with everyone.Cheesy potatoes  discs stuffed with mix vegetables, ketchup, spices and cheese and then baked in oven till golden.

A delight to behold and a greater delight to bite into, Cheesy potatoes & vegetable Discs make a fabulous, eye-catching starter for any party or a power packed evening snack for children.

With two discs of potatoes seated one above the other, layered with tangy sauces and topped with a yummy, cheesy vegetable mixture, this baked snack is just too exciting.

You will experience a burst of flavours and textures when you bite into it, so be prepared for a thrilling experience.

Serve cheese rings hot with tea or coffee

Here is how to make cheese rings recipe with potatoes. Do try this out!

Preparation Time:  20 Minutes

Cooking Time: 40 Minutes

Servings: 4

Ingredients :

Big size potatoes par boiled 4

For filling :
Cottage cheese/paneer 25 grams
Chopped onions 2 tsp
Chopped green bell peppers 2 tsp
Deeseeded tomato 1/2 piece
Grated processed cheese 2 spoons
Salt to taste
Black pepper powder 1 tsp
Oregano 1 tsp
Chilli flakes 1 tsp                                    Tomato sauce 2 tsp

To make spread 1 :
Butter 2 spoons
Tomato sauce 1 spoon
Grated processed cheese 2 spoons

Spread 2 for potatoes while baking :
Butter 1 tsp
Pizza masala 1 tsp

Method :

Par boil 4 big sized potatoes with salt, in pressure cooker. Cool and peel it. Cut in thick pieces horizontally.

Now we will need two round shape cookie cutters, one big and one small.
With big sized cookie cutter, make 8 roundels of potatoes.
From these 8 big roundels, keep 4 roundels separate.

 

With remaining 4 big roundels, cut roundels again with small cookie cutter.

That way you will make 4 rings out of it, which you will be using on 4 pieces of potato roundels which are kept separate earlier.

 

For making filling :                                               in a bowl mix everything together given under the list of filling ingredients.

For making spread 1 :  Mix Butter, Tomato sauce  and Grated processed cheese tohether. Spread is ready.

Now take a baking tray. Lay a parchment paper over it. Place 4 potato roundels on it. Brush spread number 1 over potatoes. Now place 4 rings of potatoes over spread. In the cavities place filling with spoon carefully.

 

Bake it in a preheated oven at 180 degrees for 10 minutes first.  After 10 minutes remove it from oven and brush with Spread number 2 for potatoes while baking (Butter 1 tsp + Pizza masala 1 tsp).

Again place the baking tray back and bake at 200 degrees for 20 more minutes. In between I increased the temperature at 250 degrees for 5 to 7 minutes and went back to 200 degrees again. Bake till potatoes turn golden brown. Serve hot.

Video recipe in Hindi 👇

Royal Amritsari Tikki

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Royal  Amritsari Tikki

As the name suggest this Vegetable and nuts tikki is a healthy nutritious snack that is delicately flavoured with garlic and other spices. Besides being very simple to make, it packs in quite a textured and delicious punch with the addition of powdered nuts, paneer and khoya. Make the vegetable tikki recipe as a tea time snack or make them into tiny bites for a party.

You can relish them with your main meals or as an evening chai accompaniment. Check out how to cook up crunchy in your kitchen.

Prepration time : 20 minutes               Cooking time : 15 minutes                               Serves : 6

To make tikkis
Oil 2 tsp

Ginger garlic green chilli paste 1 tsp

French beans boiled 1/4 cup

Carrot 1 chopped and boiled

American corn boiled 2 tbsp

1/4 cup blanched walnuts

1 spoon Cashew nuts powdered

1 spoon almonds powdered

Haldi powder

Black pepper powder

Lalamirch powder

Dhania powder

1 tbsp feeka mawa/khoya

1/4 cup boiled & mashed potatoes

1 bowl paneer

Cheese cubes as required

Cornflakes to coat tikkis

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To make slurry
Take 3 spoon maida. Add water to make thick paste.

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Take a pan. Put oil into it. Add ginger garlic and green chilies into it. Add boiled vegetables to it. Add blanched walnuts to it.  Add masalas like turmeric powder, black pepper powder, red chilli powder, coriander powder. Now add cashew powder and unsweetened khoya/mawa. Switch off the flame. Remove this mixture into a bowl.

Now to this add boiled and mashed potatoes. Add crumbled paneer and powdered almonds. Mix everything together to make smoith dough.Divide them into equal portions.

Make round tikkis. Make a deep well in the centre of tikki. Keep a cheese cube in the centre and roll the tikki.

Dip tikkis in maida slurry.
Coat them with cornflakes.
Deep fry all the tikkis first on fast flame and gradually reduce the flame. Fry them till colour of tikkis become golden brown.
serve with achaari dip or Mustard sauce.

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To make achaari dip
Mustard seeds 1/2 tsp
Sounf 1/2 tsp
Cumin 1/2 tsp
Onion seeds/kalonji. 1/2 tsp
Methi dana 1/2 tsp
Hing a pinch
Blend everything into coarse powder.
Green chillies 1
Fresh coriander leaves handful
Lemon juice 1-2 tsp
Salt to taste
1 cup hung curd
Mix green paste to hung curd. Your achari dip is ready.

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