Beetroot shami kebabs (Chukandar ke kebab) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 25) by Meera Sodha

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Notes about this recipe

  • fbcd on May 27, 2022

    I make these kebabs as appetizers with pre-dinner drinks for Indian meals, and they are always a hit. I just use the precooked vacuum-packed beets, puree them and toss them into a frying pan to reduce the moisture. They are simply flavoured but the cilantro and lemon juice give an unusual zing. I no longer include the egg, as it just adds more moisture and they are already a bit delicate. The unfried patties freeze well.

  • jenburkholder on August 23, 2020

    These were good, but I doubt I would repeat. The seasoning needed significant adjustment, being woefully under-salted as written, and the cooking times were off. They were overall a bit of a pfaff (the beets cook 3 separate times) for something that was tasty, but not life-changing.

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