Bangalore's vibrant street food scene offers a treasure trove of culinary delights, and among them, Beetroot & Keema Chakna shines as a unique and flavorful star. This isn't your grandma's beetroot; we're talking a spicy, savory, and intensely satisfying snack that perfectly balances the earthy sweetness of beetroot with the richness of minced meat (keema). The unexpected pairing creates a complex flavor profile that's both comforting and exciting, a testament to the innovative spirit of Bangalore's culinary traditions. Imagine the delightful crunch of the beetroot, the subtle warmth of spices, and the satisfying savory notes of the keema – all coming together in a perfect harmony of textures and tastes.
This captivating blend of flavors and textures makes Beetroot & Keema Chakna a must-try for any food adventurer. Ready to embark on a culinary journey and create this Bangalore street food sensation in your own kitchen? Let's dive into the step-by-step process and discover the secrets to achieving this delicious and authentic recipe.
Tools Needed
- Cooker
- Large pan or skillet
Ingredients
- Cooking oil: 2-3 tablespoons
- Large onions: 2, finely chopped
- Ginger-garlic paste: 1-1.5 tablespoons
- Turmeric powder: 5 teaspoons
- Coriander: 1/4 kg
- Minced meat: 1 kg
- Red chili powder: 1 tablespoon (adjust to taste)
- Salt: 1-1.5 teaspoons
- Tomatoes: 2, finely chopped
- Turnip (beetroot): 1/2 kg, finely chopped
- Grated coconut: null
- Green coriander: finely chopped
Step-by-Step Instructions
Step 1. Sauté Aromatics and Keema
- Heat cooking oil in a cooker.
- Add finely chopped onions and soften them without burning.
- Add ginger-garlic paste and fry until the smell disappears.
- Add turmeric powder, coriander, minced meat, and red chili powder.
- Fry the minced meat until its smell goes away.
Step 2. Add Vegetables and Seasoning
- Add salt and chopped tomatoes. Cook until tomatoes are soft.
- Add finely chopped turnip (beetroot).
- Mix well. Add grated coconut (optional).
Step 3. Simmer and Adjust Consistency
- Add hot water to adjust consistency.
Step 4. Pressure Cook and Garnish
- Add finely chopped green coriander.
- Close the cooker and cook for 4-5 whistles.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Don't overcook the onions.
- Don't wash the beetroot after chopping; wash the peels first.
- Adjust salt according to your preference.
- This Chakna tastes great with puri, roti, or paratha.
Nutrition
- N/A
FAQs
1. Can I substitute the beetroot with another vegetable?
While beetroot is key to the unique flavor, you could experiment with carrots or even parsnips for a similar texture, but the taste will differ significantly.
2. What type of keema is best for this recipe?
Lamb keema is traditional, but you can use beef or even chicken keema if preferred. Adjust spice levels accordingly depending on your meat choice.
So there you have it – your very own batch of authentic Bangalore-style Beetroot & Keema Chakna. This vibrant snack is perfect for sharing with friends and family, or enjoying as a delicious and satisfying treat all by yourself. Enjoy the explosion of flavors and textures, and remember to experiment with spices to find your perfect balance!