A crunchy, smoky kebab made with kidney beans and beets paired with a velvety mustard dip, these Beetroot Kebabs are sure to get you hooked. Perfect as an appetizer, these kebabs are a definite showstopper at the dinner table!
Kebabs are an age old dish originating from the monarchies of the Middle East and India. This version uses beetroots for a whimsical red color along with a melody of spices. This dish is truly fit for a king!
And not only is this dish royal, it’s super quick to make! A little food processor action and some stove top roasting later, you’ve got yourself a heavenly vegetarian kebab bursting with spicy, tangy, and savory flavors! Paired with a creamy mustard dip, there’s just no better combination!
STEP BY STEP VIDEO:
A crunchy, smoky kebab made with kidney beans and beets paired with a velvety mustard sauce, these Beetroot Kebabs are perfect as an appetizer.
- 1 cup rajma (kidney beans) , soaked overnight and boiled
- 3 medium beetroot , boiled and chopped
- 1 medium potatoes , boiled and grated
- 2 tbsp almond powder
- 2 tbsp besan (gram or chickpeas flour) , roasted
- 1 tbsp ginger , grated
- 1 tbsp green chilies , finely chopped
- 1 tsp mango powder (amchur)
- 1/2 tsp garam masala
- 1/2 tsp cardamom powder
- 2 tsp red chili powder
- salt , to taste
- 1/2 tsp rose water
- 1/2 tsp kewra water
- pinch nutmeg (jaiphal) , grated
- 2 tbsp ghee , plus extra for shallow frying
- cheese , small cubes
- sesame seeds , for garnish
- 3 tbsp hung curd or greek yogurt
- 1/4 cup mayonnaise
- 1 1/2 tsp honey
- 1 tbsp dijon mustard , or mustard sauce
- 1/2 tsp red chili flakes
- 1 tbsp mint , chopped
- 1 tbsp cilantro , chopped
- 1/2 tsp garlic powder
- salt , to taste
In a food processor, grind the boiled rajma until it’s relatively smooth. Make sure that your rajma is dry before adding it to the food processor. Transfer the rajma out into a separate bowl.
Add in the boiled beets into the food processor and grind. There should still be some texture, it shouldn’t be a paste. Make sure the beets are completely dry before grinding.
Heat 2 tbsp ghee in a nonstick pan on medium heat. Add in the beets and sauté for 2-3 minutes. Then, add in the rajma and cook for another minute until the mixture starts to dry out.
Turn the gas to low and add in the potatoes, almond powder, roasted besan (gram flour), ginger, green chilies, rose water, kewra water, nutmeg, and all the spices. Turn off the gas and mix everything together. If you don't have kewra water then use rose water instead.
Chill this mixture in the fridge for atleast half an hour so the mixture firms up and will be easier to shape. The ghee will thicken and help bind the mixture, so don’t skip it.
Take the mixture out of the fridge. Grease your hands with some ghee and shape it into kebabs and add in a piece of cheese in the center so it will melt during cooking. Please watch the instuctional video with the recipe on how to shape the kebabs.
Cover the kebabs with a cling wrap and chill in the fridge for about half an hour.
Heat some ghee in a pan and cook the kebabs until golden brown on both sides. If you want to roll the kebabs in some sesame seeds, do it before cooking so they won’t fall off.
For the dip, mix everything together and adjust any seasonings to your taste.
Serve your kebabs warm with your dip and some pickled onions! Enjoy!
- You can shape the kebabs up to 2 days before cooking and just store it in an airtight container in the fridge. Just add a paper towel to prevent any moisture.
- To make almond powder, grind 3 tbsp of almond in a food processor until it makes a fine powder. You can do it with or without the peel.
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