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Beetroot Kebabs with Creamy Mustard Dip - crunchy, smoky kebabs made with kidney beans and beets, that are perfect as an appetizer. These vegetarian kebabs or cutlets are a definite showstopper at the dinner table!

Beetroot Kebabs With Creamy Mustard Dip

A crunchy, smoky kebab made with kidney beans and beets paired with a velvety mustard sauce, these Beetroot Kebabs are perfect as an appetizer.

Course Appetizer
Cuisine Indian
Keyword kebab, party
Custom Category Appetizers, Diwali, Snacks
Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 160 kcal
Author Nidhi Bothra

Ingredients

Kebabs:

  • 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 chickpea 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

Dip:

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Cover the kebabs with a cling wrap and chill in the fridge for about half an hour.

  8. 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.

  9. For the dip, mix everything together and adjust any seasonings to your taste.

  10. Serve your kebabs warm with your dip and some pickled onions! Enjoy!

Recipe Video

Recipe Notes

  • 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.
Nutrition Facts
Beetroot Kebabs With Creamy Mustard Dip
Amount Per Serving
Calories 160 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 142mg6%
Potassium 345mg10%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 7g8%
Protein 4g8%
Vitamin A 267IU5%
Vitamin C 4mg5%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.