Beetroot Kebab with Tofu
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.
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