Beetroot Roll Tikki
- 1 cup Wheat Flour
- 1 medium sized Beetroot
- 2 tbsp Oil
- as per taste Salt
- as per need Water
- 1/2 cup Fresh Peas
- 1/2 cup Potato (Roughly Chopped)
- 1/2 inch Ginger
- 1 tsp Kashmiri Red Chili Powder
- 1/2 tsp Dhaniya Powder
- 1 tsp Chaat Masala
- 1 tsp Lemon Juice
- as per taste Salt
- handful Fresh Coriander (Finely Chopped)
- for saute Oil
To make the dough, I took out outer skin of beetroot and chopped it roughly. And prepare a fine paste in the mixer.Now let's make the dough. For this, add some salt, oil and beetroot paste to the flour, mix well… Here I have taken wheat flour.. Knead dough with water as needed. The dough should not be too hard and not too soft. Leave it for 10 minutes of rest.
First of all, boil the peas in a pan with clean water. Remove the outer skin of potatoes and roughly chopped it. Cook until 3 whistle with water and little bit of salt in a cooker.
Strain peas and potatoes. Mash both boiled peas and potatoes in a mixing bowl. Now, grate some ginger, salt to taste, add kashmiri red chili powder, dhaniya powder and chaat masala in it. Add lemon juice and lots of finely chopped fresh coriander. Mix it well. and our stuffing is ready.
Now, divide dough into portions and roll out the paratha dough. Spread the stuffing evenly all over paratha.
Now, roll it the paratha with stuffing. And cut it into small pieces. Now, press it all pieces as shown in the pic.
Take a non-stick pan, spread some oil and stir fry all pressed tikkis from both sides on low to medium flame. Stir fry until crispy. Make sure it'll not burn or over cooked. And Beetroot Roll Tikki is ready to serve!
Serve it hot with your choice of dip, green chutney or tomato ketch-up.
