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LeaderBrand Beetroot Tikkis in Spinach Gravy


For the beetroot tikkis:

Combine all the ingredients in a deep bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into balls. Heat a non-stick frypan and grease using 1/4 tsp of oil.

Cook the tikkis in batches of a few at a time turning each tikki until it turns golden brown in colour on both sides, adding more oil as needed. Keep aside.

For the spinach gravy:

Heat the oil in a non-stick saucepan and add the onions and garlic and sauté on a medium heat for two minutes. Add the spinach, green chillies and two cups of water, mix well and cook for a further four to five minutes, stirring occasionally. Season to taste. Place the mixture in a blender and whizz to a smooth purée.

Re-heat the gravy if necessary, and then pour into individual dishes. Place the beetroot tikkis on top of the gravy and serve immediately.