2 cup finely grated beetroot
3/4 cup finely grated par boiled potatoes (substitute with leftover rice)
3 tbsp finely chopped red onion
2 fat garlic cloves, minced
1" fresh ginger shoot, minced
2-3 Thai green chillies, finely chopped (adjust to taste)
1/4 cup fresh cilantro, finely chopped
3/4 tsp chaat masala (to taste, chaat masala is a tangy spice blend available in indian stores or online)
1/8 tsp roasted cumin powder
1/8 tsp asafoetida (hing)
1 tsp white sesame seeds
1/2 tsp white poppy seeds
salt to taste
For Coating
2 tbsp semolina
2 tbsp cornmeal
1/4 tsp salt
1/8 tsp red chilli powder (or cayenne)
For Pan Cooking
2-3 tbsp canola/vegetable/olive oil (or as required for even cooking)
Method
Press grated beetroot between your palms to squeeze out as much juice as you can.
Tip in the squeezed beetroot along with all ingredients except salt into a large bowl
Mix lightly with a wooden spoon to combine everything. Dont overwork the mixture. Dont add the salt unless ready to cook.
Refrigerate the mixture until then.
Mix the ingredients of the coating, tip into a shallow dish & set aside.
When ready to cook, heat up a heavy cast iron skillet/pan on medium. You dont want the pan to be searing hot.
While the pan heats up, combine the salt with the beetroot mix.
Make small patties of the mix, about 2 inch dia & 1/2 inch thick.
Roll the patties in the semolina mix to cover both sides.
Lightly brush 1 tbsp oil on the heated pan.
Place 2-3 patties on the pan and fry them on medium-low heat,adding 1 tsp oil at a time.
Cook the patties for about 3-4 minutes on each side, flipping gently with a spatula & flattening them with it slightly as they cook and turn brownish.
Repeat till all patties are fried. Serve warm with green chutney, ketchup or salad greens.
