Beetroot Aloo ke Kurkure Kabab | बीटरूट आलू के कुरकुरे कबाब | Chef Harpal Singh

Beetroot aur aloo ke kurkure kebab is a popular Indian appetizer or snack made from a mixture of grated beetroot and mashed potatoes, seasoned with various spices and herbs, then shaped into kebabs and coated with breadcrumbs before frying until crispy. This dish combines the earthy sweetness of beetroot with the mildness of potatoes, resulting in a delicious and colorful snack that’s both crispy and flavorful. It’s often served with chutneys or sauces for dipping and makes a great vegetarian option for parties or gatherings. #chefharpalsingh #namakshamak #easyrecipe #vegiterian #healthyrecipes #spicy #tangy #beetroot #aloo #kurkure Ingredient Quantity Oil 1 tbsp Cumin seeds 1 tsp Ginger chopped 1 tbsp Garlic chopped 1 tsp Beetroot boiled and grated 2 no. (Small) Coriander powder 1 tbsp Turmeric powder ¼ tsp Red chilli powder ½ tsp Cumin powder ½ tsp Dry mango powder ½ tsp Salt to taste Roasted chana dal powder ½ cup Boiled potatoes 1 no. Cardamom powder ¼ tsp Garam masala powder ½ tsp Coriander chopped 1 tbsp Onion chopped 1 no. (Small) Lemon juice ¼ no. Bread crumbs 1 cup Corn flakes ½ cup Corn flour ¼ cup Water as required Oil for frying Chaat masala for sprinkle Mint sprig for garnish Method: 1. Heat oil in a pan. Add cumin seeds, chopped ginger, chopped garlic and sauté for 1 min. 2. Add boiled and grated beetroot. Sauté for 4-5 min. 3. Add coriander powder, turmeric powder, red chilli powder, cumin powder, dry mango powder and sauté for 1 min. 4. Add roasted chana dal powder and sauté for 2 min. 5. Add boiled potato and mix well. 6. transfer into a bowl and mix well. 7. Add cardamom powder, garam masala, chopped coriander, chopped onion, lemon juice and mix well. 8. Divide the mixture into equal portions and shape them into tikki. Keep it aside. 9. Take bread crumbs in the plate. Add corn flakes and mix well. Keep it aside. 10. Take corn flour and add water to make slurry. 11. Now take beetroot tikki dip in the slurry. Coat well with bread crumbs and cornflakes mixture. 12. Heat oil in a pan and deep fried the beetroot tikki until crisp. 13. Remove it on tissue paper. Sprinkle some chaat masala on top. 14. Place it on serving plate. Garnish with mint sprig and serve hot with green chutney. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: