Beetroot koftas | Vgean snack for tea time
The Veggie Indian
The Veggie Indian
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Ingredients

  • 2 large or 2–2½ packed cups Beetroot, peeled and grated
  • 1 large or 1 cup Potato, boiled, peeled and mashed
  • 1 large Onion, finely chopped
  • 1½ tsp Ginger-Garlic Paste
  • 2 slices of Bread (I used brown bread here)
  • 1 –1½ heaped tbsp. Corn Flour/Corn Starch + more for dusting
  • Salt to taste
  • 1 tbsp Oil + Oil for deep frying
  • 1 heaped tsp Cumin Seeds (jeera)
  • 1 tsp Fennel Seeds (saunf)
  • ½ tsp Turmeric Powder (haldi)
  • 1 tsp Red Chilli Powder (Adjust as per taste)
  • 1 tbsp Coriander Powder (dhaniya)
  • 1 tsp Dry Mango Powder (amchur/khatai)
  • 1 tsp Kitchen King Masala (Optional, but recommended)
  • ½-1 tsp Garam Masala
  • 1 tbsp Dry Fenugreek Leaves/kasuri methi (Optional, but recommended)
  • A pinch of Asafoetida (heeng)

Instructions

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