Beetroot and Sweet Potato Kebabs

Kebabs and winters go hand in hand. They occupy a prominent place on platters in bar be que dinners.The term 'kebab' is more or less synonymous with meat but we do propagate our love for vegetarian kebabs; often imbibing the flavours of unusual ingredients like raw bananas, water chestnuts or for that matter beetroot.

            The word 'kebab' comes from Peshawar and Lucknow while 'Tikkas' come from Punjab. Once you start you can't stop without  having a copious amount of this delectable kebab. So get hooked to these healthy and lovely beauties. 

                              Ingredients :

3 Beetroots

2 Sweet Potatoes

2 green chillies ( chopped ) 

Few Coriander leaves 

1 tbsp Roasted Gram flour 

3/4 tsp Salt 

1/2 tsp Red chilli powder 

1/2 tsp Ground roasted Jeera powder 

1/2 tsp  Chaat masala

Oil for shallow frying 

                                   Directions :
1 :  Peel and grate Beetroots. 
2: Boil, peel and mash sweet potatoes and add to grated Beetroots. 
3: Add chopped green chillies,  roasted gram flour,  chopped coriander leaves, salt, red chili powder, chaat masala and mix thoroughly. 
4: Grease your palms and take small portion of this mixture.
5: Shape them into tikkas.
6: Now shallow fry them into hot oil.

7: Flip it over and cook from other side; pressing it slightly for uniform cooking.
8: Serve with onion rings and mint sauce.