Beetroot kebabs are a delicious, vibrant vegetarian dish that combines the earthy flavour of beetroot and aromatic spices to create a flavourful snack or appetiser. The beetroot kebab recipe is simple to prepare and is a healthy alternative to traditional meat-based kebabs. The main ingredient is grated beetroot, and it's flavoured with a combination of spices like cumin, coriander, garam masala, and chilli powder-which may be added to enhance the natural sweetness and earthiness. Finally, a binding agent, commonly besan, gram flour, or crumbs, is added to hold the mixture and keep the kebab intact upon being cooked. The kebabs are prepared even more flavourful by adding, in finely chopped form, onions, garlic, ginger, and fresh herbs such as cilantro or mint. In some versions of the *beetroot kebabs recipe*, add a hint of lemon juice or yoghurt to balance the spices and add a tart twist. The mixture is shaped into small patties or logs, then shallow-fried or baked until crispy on the outside while remaining soft within. A stunning golden-brown crust and a soft spiced beetroot filling are both satisfying and nourishing. The beetroot kebabs can be used with mint chutney or yoghurt for flavour. They can serve as a snack or appetiser and as a main course, especially for vegetarians. Full of fibre, vitamins, and antioxidants, beetroot kebabs make a deliciously healthy diet with incredible colours.

• 1 cup beetroot
• 1/2 tofu
• 1/2 tbsp garlic paste
• 1 tbsp amchur powder
• 1 tbsp pomegranate
• 1 pinch chaat masala
• Rock salt

• Beetroot kebabs are the vibrant showstoppers your snack table has been waiting for—nutritious, flavorful, and downright gorgeous.
• Start by grating 1 cup of fresh beetroot and crumbling half a block of firm tofu into a mixing bowl.
• The beetroot brings earthy sweetness, while the tofu adds creaminess and protein.
• Mix in 1/2 tablespoon of garlic paste, 1 tablespoon of amchur (dried mango powder) for tanginess, 1 tablespoon of crushed anardana (pomegranate seeds) for a hint of sweetness, a pinch of chaat masala for zing, and salt to taste.
• Mash and knead the mixture with your hands until it holds together like a dream.
• Divide the mixture into equal portions and shape each into small, round patties.
• For a fun twist, press a few chopped cashews into the center of each patty and seal them back up.
• The cashews add a surprise crunch and richness that elevate these kebabs to the next level.
• Roll the patties in crushed oats, coating them evenly for a golden, crispy outer layer.
• Heat a drizzle of oil in a non-stick pan over medium heat and place the kebabs gently into the pan.
• Fry until they develop a beautifully crisp, golden crust on both sides, flipping carefully to cook evenly.
• Transfer the cooked kebabs to a plate lined with paper towels to soak up any excess oil.
• Serve hot with a side of zingy green chutney or tangy yogurt dip for a perfect contrast.
• Beetroot kebabs are ideal as appetizers, tea-time snacks, or even as a filling for wraps.
• Nutritious, colorful, and delicious, these kebabs are a wholesome way to add health and flair to your table. Enjoy the recipe of beetroot kebabs.