For the final day of BM# 49, fourth week, under One vegetable, different forms, I have been cooking Beetroot. Since Beets are so healthy and I have been trying different ways to include in my diet, I thought this low cal, protein-heavy tikkis or Kababs, would make a great snack.

The day I was on a cooking spree, this was also planned. I almost thought I would even pair it with one another dish in making. However, these disappeared before I could even decide clearly. Since the time we decided that we do not like to eat tofu as such, the best way to include is only by masking it. So these Kababs worked out best. One would hardly notice the tofu in it.

I also wanted to make sure these were pan fried. Maybe we can indulge in a teaspoon extra for frying these, however, I didn't notice anything missing even with pan fried Kababs.

Beetroot Kebab with Tofu

Ingredients Needed:

Grated Beetroot - 1 cup
Grated Tofu - 1/2 cup
Corn Starch / Corn flour - 2 -3 tbsp
Green chilies - 1
Green chili paste - 1 tsp
Coriander leaves, finely chopped - 2 tbsp
Garlic paste - 1/2 Tsp
Amchoor powder/ Dry Mango powder - 1/2 Tsp
Roasted Anardana powder - 1/2 tsp
Chaat Masala, a pinch
Kala Namak a pinch
cashew nuts, to stuff
Crushed oats / fine Semolina as required to coat
Oil, to pan fry

How to make Beetroot Kebab with Tofu

Peel the beets skin and grate using a bigger mouth. MW tofu for a min with enough water and squeeze well. Then grate it to the beets. Add all the other ingredients and mix well. Let it sit for 5 mins.

Then add cornflour and mix in to get stiff and firm balls. Water is not added at all, so the amount of cornflour usually depends on how much moisture is present.

Make balls and pat down to circles. Roll these on either crushed oats or semolina. Heat a pan with oil just enough for pan-frying and place all the kebab circles. Cook on both sides till done. It takes about 10 mins on low flame to get done.

Serve hot with ketchup or green chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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Beetroot Kebab with Tofu ~ Easy Low Cal Snack with Beets

By Diet Low Calorie

Author Srivalli

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Comments

Priya Suresh says

March 01, 2015 at 10:26 am

Wow kebabs sounds wonderful and the addition of tofu makes this kebab more interesting.

Srividhya says

March 02, 2015 at 5:46 pm

colorful kebabs.. adding tofu is a great idea.

sneha datar says

March 03, 2015 at 1:59 pm

Very colorful kebabs, I have still to write this post and publish, looking at yours will definitely write it soon.

Chef Mireille says

March 05, 2015 at 5:23 am

I made beetroot chickpea fritters before. I am sure the tofu gave these a silky texture

Pavani N says

March 05, 2015 at 9:09 pm

Wow, what a great way to hide beets and tofu. My family is OK with tofu but NOT ok with beets, so this will be a great way to have them eat beets.

Harini-Jaya R says

March 06, 2015 at 9:20 pm

My older one can have these anytime! I shall try it out sometime.

Priya Srinivasan says

March 08, 2015 at 8:44 am

what a color valli!! amazing!!! my makkal hate tofu, this might be the best way to steal some in their diet!

Suma Gandlur says

March 26, 2015 at 8:17 pm

Superbly colorful! Love the twist of tofu to the beetroot tikkis.

Dora Dewsbery says

April 30, 2019 at 8:09 pm

What does MW tofu mean please?

Srivalli says

May 01, 2019 at 9:10 am

I meant to microwave tofu so that it gets warmed up.

Beetroot Kebab with Tofu ~ Easy Low Cal Snack with Beets

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