Discover The Secret To Perfect Beetroot Paneer Kebabs

Ingredients:

• Beetroot: 2 medium-sized (grated)
• Paneer: 200 grams (grated or crumbled)
• Boiled Potatoes: 2 medium-sized (mashed)
• Green Chilies: 2 finely chopped
• Ginger: 1 teaspoon (grated)
• Garlic: 1 teaspoon (minced)
• Cumin Powder: 1 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1 teaspoon
• Chaat Masala: 1 teaspoon
• Red Chili Powder: 1/2 teaspoon (adjust to taste)
• Cornflour/Breadcrumbs: 2-3 tablespoons (for binding)
• Fresh Coriander Leaves: 2 tablespoons (chopped)
• Salt: To taste
• Oil: For shallow frying

Step-by-Step Instructions:

Prepare the Beetroot Mixture:

• Begin by peeling and grating the beetroot. Squeeze out any excess water by placing the grated beetroot in a muslin cloth or between your palms.
• Boil two medium-sized potatoes until soft, peel, and mash them well to avoid lumps.
• In a mixing bowl, combine the grated beetroot, mashed potatoes, and crumbled paneer. Mix well to form a smooth mixture.

Add Aromatics and Spices:

• To the beetroot-paneer mixture, add finely chopped green chilies, grated ginger, and minced garlic. These ingredients will add depth of flavor to the kebabs.
• Sprinkle in cumin powder, coriander powder, garam masala, chaat masala, red chili powder, and salt as per taste. These spices will give the kebabs a nice spicy kick and an aromatic profile.
• Add fresh chopped coriander leaves for a fresh, herbaceous flavor.

Bind the Mixture:

• To bind the mixture and ensure that the kebabs hold their shape, add 2-3 tablespoons of cornflour or breadcrumbs. This will help absorb any remaining moisture and provide a firm texture to the kebabs.
• Mix everything thoroughly until all the ingredients are well combined. The mixture should be soft yet firm enough to shape into kebabs. If the mixture is too soft, add more breadcrumbs.

Shape the Kebabs:

• Take a small portion of the mixture in your hands and roll it into a ball or flatten it into a patty shape, depending on your preference. The size can be around 2 inches in diameter.
• Repeat this process until the entire mixture is shaped into kebabs. You can also use skewers if you prefer to make kebabs on sticks.

Chill the Kebabs :

• For better shape and texture, refrigerate the kebabs for 15-20 minutes. This step is optional but helps the kebabs firm up before frying.

Shallow Fry the Kebabs:

• Heat oil in a non-stick pan or skillet over medium heat. Once the oil is hot, place the kebabs gently into the pan.
• Shallow fry the kebabs on each side until they turn golden brown and crispy. This should take about 3-4 minutes per side.
• Flip them carefully to ensure even cooking. Fry until both sides are well-cooked and have a nice crispy exterior.

Serve Hot:

• Once cooked, remove the kebabs from the pan and place them on paper towels to absorb excess oil.
• Serve the beetroot paneer kebabs hot with green chutney, tamarind chutney, or yogurt dip for a refreshing taste.

Optional Garnishing:

• Garnish the kebabs with chopped coriander, a sprinkle of chaat masala, and a few onion rings on the side for an added touch.

Tips:

• You can bake the kebabs in a preheated oven at 180°C for 20-25 minutes if you prefer a healthier option.
• Grated carrots or finely chopped spinach can be added for additional nutrition.
• Ensure the mixture is not too wet; otherwise, the kebabs will break while frying.