Ramadan, a time of reflection and togetherness, often involves special gatherings and delicious meals. This year, elevate your Iftar spread with a vibrant and surprisingly flavorful vegetarian option: beetroot kebabs! These aren't your grandmother's pickled beets; we're talking tender, earthy beetroot cubes, expertly marinated and grilled to perfection, offering a delightful burst of sweetness and savory notes that will tantalize your taste buds. The beautiful color alone makes them a feast for the eyes, ideal for impressing guests during your celebrations.
Forget bland side dishes – these kebabs are a culinary adventure, packed with aromatic spices and a hint of zing. Whether you're a seasoned kebab connoisseur or a kitchen novice, this recipe is surprisingly simple to follow. Ready to create these stunning and flavorful beetroot kebabs? Let's dive into the step-by-step process!
Tools Needed
- Mixing jar
- Plate
- Pan
- Fork
- Strainer
- Serving plate
Ingredients
- Beetroot: 2
- Gram dal (soaked overnight)
- Ginger: 1/2 inch piece
- Green chili: 1
- Almonds: a handful
- White oil
- Cumin seeds: 1/2 spoon
- Asafoetida: a pinch
- Turmeric powder: a little
- Red chili powder: a little
- Salt: to taste
- Garam masala powder: a little
- Bread crumbs
- Mint leaves: a handful
- Coriander leaves: a handful
- Yogurt: 1 tablespoon
- Water
Step-by-Step Instructions
Step 1. Prepare the Beetroot and Dal Mixture
- Peel and cut two beetroots into small pieces for easy grinding.
- Grind the beetroots into a paste with a little water.
- Grind the soaked gram dal, ginger, and green chili into a fine paste.
- Heat oil in a pan and fry the almonds until golden brown. Set aside.
- In the same pan, fry cumin seeds and asafoetida for a few seconds.
- Add the beetroot paste to the pan and stir.
- Add the gram dal paste and mix well with the beetroot.
- Add turmeric powder, red chili powder, salt, and garam masala. Mix well and cook until the beetroot water dries.
- Add the fried almonds and mix thoroughly.
Step 2. Shape and Fry the Kebabs
- Add bread crumbs to the mixture to make it firmer. Mix well.
- Shape the mixture into small kebabs.
- Heat oil in a pan and fry the kebabs until golden brown and crispy on both sides.
Step 3. Make the Mint-Coriander Chutney
- Prepare the mint-coriander chutney by blending mint leaves, coriander leaves, yogurt, salt, and water.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Don't grind the beetroot paste too finely; some grains are okay.
- You can make the kebabs slightly oily by applying a little oil to your hands while shaping them.
- You can deep fry the kebabs instead of shallow frying.
Nutrition
- Calories: approximately 250-300
- Fat: 8-12g
- Carbs: 35-45g
- Protein: 8-10g
FAQs
1. Can I make these beetroot kebabs ahead of time?
Yes! Marinate the beetroot overnight for maximum flavor. You can assemble the kebabs ahead too, then grill just before serving.
2. What if I don't have a grill? Can I cook these another way?
Absolutely! You can bake the kebabs in a preheated oven at 400°F (200°C) for about 20-25 minutes, or pan-fry them in a little oil until tender and slightly charred.
3. Can I substitute the spices? I don't have all of them.
Yes, feel free to adjust the spices to your taste. Cumin, coriander, and paprika are all great substitutes or additions.
These vibrant beetroot kebabs are not only a delicious and visually appealing addition to your Iftar table, but also a testament to the versatility of simple ingredients. Their unique flavor profile and ease of preparation make them a perfect dish for both seasoned cooks and beginners alike. Enjoy these delightful kebabs, and may your Ramadan be filled with joy and delicious moments!