It was hot sultry calm before the storm in NC. Very hot and humid weather and temperature in higher eighties.. We know what happens next here – thunderstorms and heavy rains. Predicted in the next 24 hrs. That still did not stop us from cribbing and hoping we could have a bit of the cooler breeze. But nonetheless, as part of the fridge cleaning process, I came across a bunch of beets.. And that’s what became of these..
This was such a delight to have.. Made a cool Minty Cucumber Greek Yoghurt Dip and it was absolute heaven on hot sultry night.. Kids loved it! The only indulgence was the addition of bread crumbs made easier on self cause I used the wheat kind. The shredded raw beets and crunch of sesame on the top and great blended flavors from the spices boosted this to just another level !
Prep time : 30 min Cook time : 30 min Yield : 36 cutlets
For the base:
Fine Shredded Raw Beets : 1 and another 1/4 Cups
Fine Shredded Raw Carrots : 3/4 cup
Fine shredded Onion : 1/4 cup
Boiled Potatoes : 2, peeled and mashed
Bread Crumbs : 1/4 cup
Roasted and powdered Oats : 1/4 cup
Roasted and Powdered flax seeds : 1/4 cup
Fresh Cilantro Chopped :1/4 cup
Fresh Mint Chopped : 1/4 cup
Fresh Jalapeno : 2 chopped fine ( optional)
Red chili powder : 1 tsp. ( optional and adjusted to spice level)
Garam Masala : 1.5 tsp.
Chat Masala : 1 tsp.
Salt : 1.5 tsp.
For the outer covering to create the crunchy crust:
Bread Crumbs : 1/2 cup
Sesame seeds : 1-2 Tbsp.
To cook :
Oil as desired
Pulse everything listed under the base in your food processor or if not in wide bowl by hand. The idea is to bring it all together to form a wet mass. This is achieved when the wet sticky potato mass combines with the fresh ingredients. You typically will not need any water at all to bring it together.
Make 2 inches flat patties in diameter and about 3/4 of an inch thick out of these and set aside.
Mix everything listed for the crust and set aside. If you do not wish to add bread crumbs but just the sesame seeds, it will bring out the richness and color of beets but you will still miss the crunchiness of it.
Coat these patties well in the bread crumbs – sesame seeds mixture. Nope, I did not initially dip it in milk, corn flour paste, flour paste or any such thing. The wetness of the patty was enough to coat the bread crumbs mix..
Note: The patty was wet but definitely not sticky.
In a wide skillet, add a Tbsp. or so of oil and gently swivel it so it coats the entire surface of the skillet and then heat it . ( A nonstick would be pretty useful here).
Gently place the patties on the heated oil surface and cook for about 5 – 9 minutes. Flip it once in the 4-5 minute interval and gently press down to ensure they are cooked thoroughly but not smushed.
Do cook it in medium high heat. In very high heat just the outer layer would be cooked and you will have soft raw middle.
Serve it with cool yoghurt dip.
Minty Cool Yoghurt dip:
2 cups of Greek / very thick yoghurt or sour cream
1 cup of very finely shredded cucumber
1/4 cup of very finely chopped mint
1 tbsp. of chaat masala
1/2 tsp of salt
Mix all together and serve!
Option 1 : Yes you can deep fry this. Yes it will taste absolutely delicious, but man why would you want to do it on a hot spring night and also kill the beets?
Option 2 : Baking . I did try baking it on 375 – 400 for about 15 minutes. The pan version yielded better taste though.
#An Ode to ED – A new series that offers a glimpse in to the myriad of recipes that are from my near and dear and those getting to be there. Welcome!
A few people in your life you end up meeting virtually – as in cyber space. I happened to meet this whackalicious bunch on a group through ED. A neat little group/forum where people air everything from recipe request to neighbor issues. A melting pot of emotions is what it is! And so began the conversations and finally brought in that one factor that tie most people in together – Food! While we did get talking about it , I was intrigued enough to weasel out a few ( and in the future maybe more) of their recipes and stories.
And here I present one such version of Chole/ Kabule channa/ Garbanzo beans.. Call it what you may, but there are enough recipes floating around in the internet to feed you and your family for the next 7 generations with enough twists and variations in each. But that’s the beauty of such a ubiquitous dish – we all have our own special take on it.
Presenting one such variation – in Shrad’z words – Awesome Chole for Aloo Tikki.
This is best served with aloo tikki and chutney to provide the tanginess and sass in your dish!
Shradz ke Tikki Wale Chole
Dry Garbanzo beans (white) : 2 cups
Turmeric : 1/2 tsp.
Red chili powder : 1 tsp.
Chole Masala : 2 – 3tsp.
Oil : 2 Tbsp.
Amchur : 1/4 tsp
Black Cloves : 3
Bay leaves : 2
Black peppercorns: 2
Soak 2 cups of Kabuli channa overnight or at least for 8 hours in a good amount of water, and preferably in a wide pan.
Rinse them well and put to boil in the pressure cooker with a tsp of salt and turmeric and bay leaves, Use a couple of cups of water or as much requires so it boils well in it.
Let the chole boil for at least 5-10 minutes before you pressure cook them in medium to high flame. We need these cooked well and not al dente. Check them to see if they are cooked to a slightly mushy consistency, then you are done.
In a heavy bottomed kadhai add 2 tbsp of oil and the dry spices. Add in the masala as well and then add in the boiled garbanzo beans and stir .
Mush in the chole a bit to get the required consistency and add in red chili powder for a bit more for of a spicier version.
Best served served over a couple of aloo tikkis garnished with imli and green chutney and fresh cilantro and spices.
Quick version 2: Jay’s jugaad chole
Garbanzo beans or kabuli channa : 2 cups
Big red onion ( diced) : 1
Tomatoes : Big red ones : 3-4 ( diced)
Chole Masala: 2-3 Tsp.
Oil : 1 Tbsp. + 1 Tbsp.
Bay leaves : 1-2
Cinnamon stick: 1/2 inch
Black Cloves : 2
Green cardamom: 1
Fresh chopped cilantro : 1/4 cup
Salt : to taste
Red chili powder : 1/2 tsp.
Soak the Kabuli channa or white chole overnight in about 6 cups of water.
Pressure cook the chole with a tsp. of salt, bay leaves, cinnamon stick, cloves and green cardamom in about 2-3 cups of water. Once cooked, drain the water and reserve to be added to the stew if desired to bring it to the right consistency. Also remove about 3 tbsp. of the cooked chole aside to be added to the grind mix.
In a big saucepan, heat 1 Tbsp. of oil and sauté 3/4th of the cut onions until translucent and then add in the chopped tomatoes as well. The tomatoes need to cook well and lose much of its water content. Remove and keep aside to cool for grinding.
In the saucepan, heat the remaining 1 tbsp. of oil and add in the remaining 1/4th of the chopped onions and sauté well until translucent.
Add in the chole masala and stir it for a minute or two and now add in the cooked chole. Also add in the reserved stock to bring it to a nice boil.
Meanwhile grind the sautéed onions and tomatoes along with the reserved 3 Tbsp. of boiled beans to a smooth paste.
Add this to the boiling mix of beans and masala and cover and cook for another 10 minutes on low heat.
The resulting mix is a thick stew of beans and gravy and is delectable.
Serve garnished with cilantro and a wedge of lime.
Goes great with kulcha. rotis,pooris.. or just eat out of a bowl!