This Beetroot Muthia or Beetroot Leaves Tikki (Cutlet) is a very healthy recipe. Most of us are aware that beetroots are nutritious but how many of us know beetroot leaves are also nutritious and super healthy? Beetroot green leaves and stems contain Vitamin K, Calcium, Iron, Manganese etc. All of these make beetroot leaves a very nutritious food.
This Beetroot Cutlet or Tikki recipe is prepared from Beetroot green stems and was a random thought to me. Beetroot is regularly included in our meals but generally as salads.
Once I brought beetroot coincidentally along with leaves. Beetroot leaves were looking pretty so I didn’t feel to throw that away and thought of using those in a recipe instead. Before preparing beetroot leaves tikkis, I had used beetroot leaves and stems for one of the Maharashtrian recipe, known as Thalipeeth, which is a mixture of many different flours and vegetables. Once I started using Beetroot leaves in such recipes, it has become a food ingredient which I include very frequently in my meals.
This Beetroot Muthia is looking great even without Tadka or Tempering. Isn’t it?
Beetroot Leaves Snacks is a healthy choice for morning breakfast or as a tea time snacks and is a vegan friendly recipe too. I am in love with this beetroot leaves tikkis – the clour, texture, taste and everything. They look beautiful because of the green leaves and quite dark pink stems. When you steam the mixture, beetroot stem’s colour nicely blend and it enhances the look of this snack.
I have served Beetroot Leaves Tikkis with some chutney and tomato ketchup. You can serve with your favourite chutney as you like.
Try this recipe and I am sure you will love to cook and eat this healthy Beetoot Muthiya made from Beetroot Leaves more often then you think.
Let’s dive in to look at the steps to cook this simple and less oil vegan recipe – Beetroot Muthiya.
You may also visit FoodQuench’s YouTube Channel, to watch many more healthy recipes in video formats.
Beetroot Muthia Recipe | Beetroot Leaves Tikkis | Healthy Vegan and Less Oily Recipe
Description
Ingredients
Ingredients For Beetroot Muthiya
Ingredients for Tempering (Tadka)
Cooking method for Beetroot Leaves Muthia Snack Recipe
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Rinse beetroot leaves with water 3 to 4 times to remove the soil. Also, wash green chilies.
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Finely chop beetroot leaves and green chilies.
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Take a large mixing bowl and add all the ingredients to mixing bowl - moong dal flour, jowar flour, semolina, finely chopped beetroot leaves, finely chopped green chilies, cumin powder, coriander powder, turmeric powder and salt.
I have used moong dal flour and jowar flour. You can use besan instead of moong dal flour and wheat, bajra or ragi flour instead of jowar flour. But, the texture and colour of the cutlet or tikki changes. -
Mix all dry ingredients and lastly add tamarind and jaggery sweet pulp.
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Now mix well and add some water to adjust the consistency.
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Form an oval or round shaped balls or muthiyas.
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Similarly make all muthiyas and place on oil greased plate.
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Now cook all muthiyas or tikkis for about 20 minutes on high flame in a steamer.
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All muthiyas or tikkis are ready now.
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Cut all beetroot muthia into medium thick pieces when they are warm.
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Now to prepare tadka, add oil to kadhai. Once oil is hot, add sesame seeds and curry leaves. Cook for about 1 to 2 minutes. So sesame will turn into nice golden colour and curry leaves will become crisp.
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Finally transfer all tikki pieces to the tempering (tadka) and mix well. Close the lid and cook for 7 to 8 minutes on a low flame.
If you want tikkis to be very crisp then you may need to cook for another few minutes without closing lid.
Great 😊
🙂 👍