The spiciness of Sprig Bhut Jolokia sauce and the sweetness of beetroot complement each other so well in these croquettes. Perfect for any party or festive table, they are so addictive.

Ingredients

• 1 beetroot
• 2 medium-sized potatoes
• 1/2 inch ginger
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 1/2 tsp garam masala powder
• 1 tsp Sprig Bhut Jolokia sauce
• 1 tsp dry-mango powder
• 1 brown bread slice
• 4 tbsp semolina (rava)
• Salt to taste
• 3 tbsp oil for frying

Procedure

• Boil potatoes and beetroot until they are just done or pressure-cook them together up to two whistles
• Let them cool, then grate them in a bowl Add grated ginger and other ingredients, except bread and semolina
• Now tear the bread and make it powdery; add this to the beetroot mixture and make 7 to 8 equal-sized patties
• Spread semolina on a plate, take one patty and place on it and coat each patty evenly with semolina
• Heat a pan and sprinkle a little oil; slow-fry the tikki at medium heat (it takes 3 to 4 minute for each croquette to be ready)
• Serve hot with your favorite dip

Recipe and photo courtesy of mycookingcanvas.com