Farali Beetroot Tikki

Recipe: Farali Beetroot Tikki

Farali Beetroot Tikki is a gluten free, vegan, pan fried healthy snack or appetizer. An excellent way to include beetroot in your diet, kids too love it because of the bright natural colour. Enjoy the tikki on its own with a chutney or dip. Use the patty to make vegan burgers. Please note that the peanut yogurt chutney I have made to go with farali beetroot tikki is not a vegan one. You can replace the dairy yogurt with a vegan one. Alternately, make coriander mint chutney or a date tamarind one.

What Is Farali?

Farali is the term used for foods that one can consume during fasting days like Ekadashi, Navratri, Ram Navmi, Shivratri, Sharavan Month, etc. It means that legumes, beans, grains, many vegetables, cereals are not allowed on those days. Farali food tends to be gluten free as non on the gluten rich foods or ingredients are included. Check out the extensive list of Farali Foods here.

Sharing This Recipe With Shhh Cooking Secretly

For the month of December, Radha who blogs at Magical Ingredients suggested PARTY APPETIZERS as the theme. Check out  innovative and  Chatpata Paneer Falafel Recipe. Like how she has added paneer to the basic falafel recipe. The way this group works is we get paired everyone with a member. We give each other 2 secret ingredients that has to be included in the dish we prepare. Once the dish is ready we post the picture for others to guess the secret ingredients till we post the recipe.

Some More Appetizer | Starter Dishes You May Like

My Partner

For this month my partner was Jayashree who blogs at EverGreenDishes. I suggested she uses soya nuggets and ginger to prepare her appetizer dish. Using those she has made the popular finger licking Soya Chunks Manchurian.  Jayshree suggested I use lemon and peanuts. With those two ingredients I decided to make Farali Beetroot Tikki. Hubby had picked up a bagful of beetroots as they were on sale.

Ingredients Required For Farali Beetroot Tikki

Beetroot

Peel and cook the beetroot. Either roast it or boil it. I boiled a whole batch of beetroots as they are quite handy to add to salads, soups, smoothies, etc. Once cooked, grate the beetroot. Measure about a cup, I like to pack it a bit tightly.

Potatoes

Use potatoes that are used for mashed potatoes. I like to use the red or yellow ones as they are not sticky but nice and powdery when boiled and mashed. I prefer to boil whole potatoes and then peel and mash them. This prevents the tikki mixture from becoming too soft and unmanageable.

Peanuts

Roasted. Can crush the roasted peanuts with their skin or remove the skin. I usually buy a bag of roasted unsalted peanuts which are without the skin. Crush it into a coarse powder using a pestle and mortar or your mini food processor.

Tapioca Pearls

Soak Tapioca Pearls or sabudana in normal water for at least 4-6 hours or overnight. Drain out the water and pat dry the soaked sabudana or tapioca pearls with a kitchen towel. Don’t use wet ones as that will make the tikka mixture too soft to handle.

Cumin Seeds

Jeera, jiru, adds an earthy flavour to the tikki.

Pepper Powder

Preferably black pepper powder. Use fine or coarse powder. I prefer to use freshly cracked coarse pepper powder. Adds so much flavour to the tikki.

Green Chillis

Use finely chopped chillis or make a paste. I prefer to make a paste. Also if you are going to serve it to kids then best to use paste.

Ginger

Fresh ginger paste or grated.

Red Chilli Powder

Optional, depends on how hot the green chillis are. Add according to your taste.

Salt

For Farali dishes rock salt or sendha namak is recommended. Add according to your taste.

Lemon Juice

Add according to your taste.

Sugar

Optional. It helps to balance the flavours.

Sesame Seeds

I have used sesame seeds to coat the tikkis. if you don’t want to do that then add about a tablespoon to the mixture.

Amaranth | Water Chestnut Flour

Need to add some flour to remove the wetness from the ingredients and for binding. If you don’t add the flour, then on pan frying the tikkis may break up. If you are not making the tikki for fasting day, you can add chickpea flour, rice flour, breadcrumbs or cornstarch.

Oil

Need some to pan fry the tikkis. For farali food we don’t use grain oil like corn, mustard. I have used sunflower oil. Can use peanut oil, coconut oil, etc.

Ingredients For Peanut Yogurt Chutney

Yogurt

I have used dairy yogurt. For a vegan option use vegan yogurt. Make sure you use thick yogurt and not a watery one.

Peanuts

Roasted unsalted peanuts are crushed to a coarse powder.

Salt

Add according to your taste. You will need very little salt. Use rock salt.

Cumin Powder

Use homemade or ready made. It is easy to make cumin powder at home. Gently toast the cumin over low heat in a pan till it becomes a bit brown. Remove from the pan into the plate. Allow the cumin seeds to cool and then process to a powder using a spice mill or pestle and mortar.

Coriander

Chop fresh coriander finely.

Green Chilli Paste

Add according to your taste.

Ginger Paste

Add according to your taste.

Sugar

Need to add a bit as the yogurt may be a bit sour.

 

 

Watch How To Make Farali Beetroot Tikki

 

 

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A Small Request

If you do try this recipe then please either
add a comment below,
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