Ingredients :
Beetroot 250gms
Potato 250 gms
Garlic chopped 2 tbsp
Onion Chopped 1/4 cup
Coriander chopped 5 springs
Aromatic seasoning 1 tsp
Salt to taste
Cumin powder 1 tsp
Chat Masala 1/2 tsp
Paprika powder 1/2 tsp
Green chilli chopped 1 tbsp
Semolina 100
Oil for frying
Method:
Wash and place the beetroot in a medium saucepan add water and par boil the beetroot. Once the beetroot are cooked peel the skin and grate it to fine shavings, then toss it on a non-stick pan on medium flame, just to ensure the raw flavour and excess moisture is gone.
In a pressure cooker place the potatoes add about 1 ltr water and pressure cook the potatoes till well-cooked from inside, remove from heat set aside to cool the pressure cooker. When the potatoes are still warm, peel the skin and mash it with a potatoes masher to fine consistency.
In a large mixing bowl place the prepared beetroot, mashed potato and remaining ingredients except semolina. Mix all the ingredients well and scoop a small balls about 40gms each. Then roll it in cylindrical shape set aside on a dried tray.
Roll the prepared cylindrical shaped Marrakesh rolls on the semolina and deep fry it. Serve hot with tomato sauce or tamarind chutney.
Beetroot 250gms
Potato 250 gms
Garlic chopped 2 tbsp
Onion Chopped 1/4 cup
Coriander chopped 5 springs
Aromatic seasoning 1 tsp
Salt to taste
Cumin powder 1 tsp
Chat Masala 1/2 tsp
Paprika powder 1/2 tsp
Green chilli chopped 1 tbsp
Semolina 100
Oil for frying
Method:
Wash and place the beetroot in a medium saucepan add water and par boil the beetroot. Once the beetroot are cooked peel the skin and grate it to fine shavings, then toss it on a non-stick pan on medium flame, just to ensure the raw flavour and excess moisture is gone.
In a pressure cooker place the potatoes add about 1 ltr water and pressure cook the potatoes till well-cooked from inside, remove from heat set aside to cool the pressure cooker. When the potatoes are still warm, peel the skin and mash it with a potatoes masher to fine consistency.
In a large mixing bowl place the prepared beetroot, mashed potato and remaining ingredients except semolina. Mix all the ingredients well and scoop a small balls about 40gms each. Then roll it in cylindrical shape set aside on a dried tray.
Roll the prepared cylindrical shaped Marrakesh rolls on the semolina and deep fry it. Serve hot with tomato sauce or tamarind chutney.
