Page 86 - MASALA Magazine Vol.15 Issue 4 | April - May 2024

BEETROOT KEBABS VIEW VIDEO:

Prep Time: 10 minutes
Cook Time: 14 minutes
Serves: 4

INSTRUCTIONS:

INGREDIENTS:
1. Mash the boiled potatoes and combine with the grated beetroot.
• ½ cup of grated beetroot 2. Mix in coriander leaves, spices, and red chilli powder (if preferred).
• 3 medium-sized boiled potatoes 3. Combine until ingredients are incorporated well.
• 1 bunch coriander leaves 4. Drizzle oil on to your palm and make small patties.
• 1 tsp garam masala
• 1 tsp red chilli powder (optional) 5. Preheat the pan, then carefully place the patties onto the heated surface.
• 2 tsp cumin powder 6. Allow them to pan-fry until they achieve a lightly crisped texture on both sides.
• olive oil for grilling 7. Plate and enjoy with pairings of your choice.
• pink Himalayan salt as needed

RECOMMENDED PAIRINGS:
A serving of green spicy chutney and/or sweet tamarind and date chutney.

NUTRITIONAL BENEFITS:
Packed with nutrition, these Beetroot kebabs are mighty in antioxidants that help replenish
cell damage and inflammation.

86 | MASALA MAGAZINE APR-MAY 2024