Beetroot Paneer

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Ingredients

  

• 1 cup grated beetroot boiled or raw
• 1 cup grated paneer
• 1 cup hung curd thick yoghurt with all water removed
• 1 cup makhana powder roasted and finely ground
• Salt to taste
• Optional: 1 tbsp roasted peanuts crushed, 1 tbsp chopped cashews,
• ½ tsp roasted cumin powder 1 green chilli(finely chopped), chopped coriander leaves.

Instructions

 

• Prepare Hung Curd: Place fresh curd in a muslin cloth or fine sieve for 30–40 minutes to remove water. Use only the thick curd.
• Make the Mixture: Use a large mixing bowl. Combine grated beetroot, paneer, hung curd, makhana powder, salt, and any optional ingredients. Mix well. If too soft, add extra makhana powder or oats.
• Shape Tikkis: Form small round or oval tikkis from the mixture. Optional: roll lightly in makhana powder for extra crispness.
• Cook:
• – Shallow fry on a non-stick pan with ghee or butter for 3–4 minutes on each side until golden.
• – Air Fry at 180°C for 10–12 minutes, flipping halfway.
• – Bake at 200°C in a preheated oven for 15–18 minutes.

Notes

– Bake at 200°C in a preheated oven for 15–18 minutes.

Beetroot Paneer Tikki (No Potato) | Healthy Snack with Hung Curd

This vibrant Beetroot Paneer Tikki is not only visually appealing in colour but also packed with nutrition. This recipe is made without potatoes. It combines beetroot, paneer, hung curd, and makhana. This creates a light, protein-rich, fiber-packed snack. It’s gluten-free and perfect for any time of the day.

Ingredients (Serves 2)

• 1 cup grated beetroot (boiled or raw)
• 1 cup grated paneer
• 1 cup hung curd (thick yogurt with all water removed)
• 1 cup makhana powder (roasted and finely ground)
• Salt to taste
• Optional: 1 tbsp roasted peanuts (crushed), 1 tbsp chopped cashews,
• ½ tsp roasted cumin powder, 1 green chilli (finely chopped), chopped coriander leaves.

Instructions

1. Prepare Hung Curd: Place fresh curd in a muslin cloth or fine sieve for 30–40 minutes to remove water. Use only the thick curd.

2. Make the Mixture: Use a large mixing bowl. Combine grated beetroot, paneer, hung curd, makhana powder, salt, and any optional ingredients. Mix well. If too soft, add extra makhana powder or oats.

3. Shape Tikkis: Form small round or oval tikkis from the mixture. Optional: roll lightly in makhana powder for extra crispness.

Cook:

– Shallow fry on a non-stick pan with ghee or butter for 3–4 minutes on each side until golden.

– Air Fry at 180°C for 10–12 minutes, flipping halfway.

– Bake at 200°C in a preheated oven for 15–18 minutes.

Serving Suggestions

Serve hot with mint chutney, sweet tamarind chutney, or curd dip. Perfect for tea-time snacks, kids’ lunchboxes, or a light dinner.

Health Benefits

Beetroot

Rich in iron, fiber, and detoxifying

Paneer

High in protein & calcium

Hung Curd

Probiotic, good for digestion

Makhana

Low-calorie, gluten-free, great binder

Tips

• Add roasted suji /semolina or rice flour for extra crispiness if needed.
• Oats powder or besan can also be used for binding instead of makhana.
• For kids: shape tikkis into stars or hearts before cooking!

Did You Try This Recipe?

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