Baked Beetroot and Paneer Tikki with Mint – Hung Curd Dip

Name: Baked Beetroot and Paneer Tikki with Mint – Hung Curd Dip
Prep time: 50 min
Cook time: 60 min
Yield: 2 servings
Ingredients: For the tikki; 1 medium beetroot (~150 g), boiled and grated; 100 g paneer, grated; 1 small potato (~80 g), boiled and mashed; 2 tbsp besan, dry-roasted; 1 green chilli, finely chopped; 1/2 inch ginger, grated; 2 tbsp chopped coriander; 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1/4 tsp red chilli powder; Salt to taste; For the mint-hung curd dip; 1/2 cup hung curd (from about 1 cup thick curd); 1/4 cup mint leaves; 1 tbsp chopped coriander; 1/2 green chilli; 1/4 tsp roasted cumin powder; 1/4 tsp black salt; 1 tsp lemon juice

Introduction Tikki is a beloved street-food snack, but it’s typically shallow-fried in copious amounts of oil. This version is baked on parchment and requires no oil at all, yet it still turns out firm on the outside and soft on the inside. Grated beetroot adds vibrant color and natural sweetness, while paneer and a little boiled potato add heartiness. The tikkis are served with a cooling mint dip made from hung curd, which is thick, creamy and tangy, without any cream or mayonnaise. Together they make a colorful, high-protein snack that makes a great evening bite, a party starter, or a light lunch with a salad. Nutritional Benefits: Beetroot provides fibre, folate, potassium and is rich in natural plant pigments. Paneer and hung curd are good sources of protein and calcium, and the curd adds a creamy texture without any fat from cream. Mint and coriander adds freshness and aids digestion, and baking instead of frying reduces the added oil to zero.

110 min 2 servings 591 kcal

591 kcal

Calories

35 g

Protein

49 g

Carbs

28 g

Fat

Ingredients

•For the tikki
•1 medium beetroot (~150 g), boiled and grated
•100 g paneer, grated
•1 small potato (~80 g), boiled and mashed
•2 tbsp besan, dry-roasted
•1 green chilli, finely chopped
•1/2 inch ginger, grated
•2 tbsp chopped coriander
•1/2 tsp roasted cumin powder
•1/2 tsp chaat masala
•1/4 tsp red chilli powder
•Salt to taste
•For the mint-hung curd dip
•1/2 cup hung curd (from about 1 cup thick curd)
•1/4 cup mint leaves
•1 tbsp chopped coriander
•1/2 green chilli
•1/4 tsp roasted cumin powder
•1/4 tsp black salt
•1 tsp lemon juice

Method

1
Hang the curd in a muslin cloth for about 1 hour until thick.
2
Boil or steam the beetroot and potato until fork-tender. Peel, grate the beetroot and squeeze out all the extra moisture. Mash the potato.
3
Mix the beetroot, paneer, potato, besan, green chilli, ginger, coriander, cumin, chaat masala, chilli powder and salt. Knead lightly until the mixture holds together.
4
Shape into 6 flat round tikkis about 1/2 inch thick and chill for 10 minutes so they hold their shape.
5
Preheat the oven to 200°C (390°F). Line a tray with parchment paper, place the tikkis on it and bake for 10 minutes. Flip gently and bake for 8-10 minutes more until firm with crisp edges.
6
Blend the hung curd with mint, coriander, green chilli, cumin, black salt and lemon juice into a smooth green dip. Chill until serving.
7
Serve
8
The tikki are hot with the mint-hung curd dip.