A great recipe which is a combination of bountiful health derived from Beetroot and Peanuts and oozing flavours of Popcorn for adults and children respectively. And for those with a weight loss agenda, this for starters is not fried and can be made with just a tad amount of oil.
When my mother-in-law told about it, my initial reservation was how these contrasting relishes would taste together: Of course, this was completely dispelled when I first tried it for Raksha Bandhan.
The picture associated with this recipe is of big roundels; however, personally, I love to make bite-size servings which make it a perfect party appetizer.
Beetroot Tikki With Popcorn Sauce |
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| Course | Appetizers |
| Servings | 18 big roundels or 30 to 35 bite-sized Sauce makes one big cup |
| Preparation Time | 30 minutes |
| Cook time | 20 minutes |
Ingredients for the Tikkis(1 cup = 250 ml) |
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| 4 Nos. | Medium size potatoes, boiled and peeled |
| 2 Nos. | Large Beetroots |
| 1 Cup | Fresh Breadcrumbs |
| 1 cup | Peanuts roasted and crushed coarsely |
| 1 Tbsp | Ginger Paste |
| 1 Tbsp | Green Chilli Paste |
| 1 Tbsp | Mango (Amchoor) powder |
| Salt | To taste |
| Oil | for roasting and shallow frying |
Ingredients for the Popcorn Sauce |
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| 3/4 packet | Butter flavoured popcorn (ACT II) |
| 1 Ltr | Full Fat Milk |
| 5 TbSp | Grated Cheddar Cheese |
| 4-5 Strands | Saffron |
| 1/3 cup | Freshly grated Parmesan cheese |
| 3 TbSp | Amul Cream |
| Salt | only if needed |
| Black Pepper | ( coarsely ground ) to taste |
Ingredients for GarnishingA Handful of Fresh micro greens |
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Instructions for the Tikki |
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| 1. | Apply oil on the beetroots. Cover with foil paper. Roast in a pre-heated oven at 190 Deg. C (170 fan). After ½ hour check whether they are roasted well and soft. |
| 2. | Grate the roasted beetroots. |
| 3. | Grate the Potatoes |
| 4. | Add the remaining ingredients and mix well (please feel free to adjust the quantities as per your taste)
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| 5. | Shape into either big roundels or bite size |
| 6. | Shallow fry them in a pan with a little oil. |
Instructions for the Sauce |
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| 1. | Pop the corn packet in a microwave for three minutes |
| 2. | Boil milk in the pan |
| 3. | Add the popcorn to the milk and allow the milk to scald |
| 4. | Strain the mixture through a sieve. Discard the popcorn pieces. The milk should be infused with the butter-flavoured popcorn. |
| 5. | Put the infused milk back on the flame |
| 6. | Add the cheese and mix well |
| 7. | Add the saffron with milk and mix well allowing the mixture to boil and thicken a bit. Add the cream and mix. Switch off the flame. |
| 8. | Add salt and pepper to taste. (Salt, only if required as the popcorn and cheese both contain it) |
The consistency of the Sauce should be neither too thick nor too thin
Assembling and ServingServe half a teaspoon of the warm Sauce on a hot roasted beetroot tikki. Garnish with fresh micro greens. Alternatively, brush the sauce on a plate. Arrange the tikkis on it. Garnish with fresh micro greens. |
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