Beetroot tikkis

Ingredients

Beetroots, grated 8 medium
Pure ghee 2 tablespoons + to shallow fry
Salt to taste
Lemon juice 1 tablespoon
Garlic, chopped 2 teaspoons
Ginger, chopped 2 teaspoons
Green chillies, finely chopped 4
Cashewnut powder 1/4 cup
Roasted chana dal powder 1/4 cup
Caraway seeds (shahi jeera) 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Chaat masala 1/2 teaspoon
Black pepper powder 1/4 teaspoon
Chironji 2 tablespoons

Method

Heat two tablespoons of ghee in a pan. Add beetroot, salt and sauté. Add lemon juice and mix. Sauté till all the moisture dries up and the beetroot gets completely cooked and mashed.Add garlic and ginger and mix. Add green chillies and continue to sauté. Transfer the mixture into a bowl. Add cashewnut powder, roasted chana dal powder, caraway seeds, garam masala powder, chaat masala, black pepper powder and chironji and mix well. Heat a pan and add sufficient ghee. Divide the mixture into eight equal portions. Grease your palms, take small portions of the mixture and shape them into tikkis. Place the tikkis on the hot pan and shallow fry. When the underside is done, flip over and cook till the other side is done. Do not flip the tikkis too often as they are very delicate and may break. Serve hot.