Make Special Crispy Papad Beetroot Kebabs for Diwali Party

According to a report by Indian Express Gujarati, this recipe for crispy papad beetroot kebabs is just right as a Diwali party snack, evening snack, or starter. In this dish, the attractive pink color of beetroot combines with the protein of soaked green moong and soy chunks, creating a wonderful blend of taste and health. The outer layer of these kebabs has a crispy coating of crushed papad, which makes it the best snack for children as well as people looking for a healthy option.

To prepare these kebabs, take soaked moong, peeled and chopped carrots, beetroot, potatoes, and soaked soy chunks in a pressure cooker. Add salt to taste and water, and boil them until two to three whistles blow. After boiling, drain away the excess water and mash the boiled vegetables, moong, and soy thoroughly in a bowl using a potato masher.

Then, add one finely chopped onion, one teaspoon of chopped ginger, two chopped green chillies, two to three teaspoons of chopped coriander, a quarter cup of gram flour (besan), and salt again to taste, and mix well to prepare a firm mixture. Now, roast or fry two to three papads, crush them finely by hand, and keep them aside in a dish.

After this, take small portions from the prepared beetroot mixture and shape them into round or tikki-shaped kebabs with the help of your palms. Roll each kebab well in the crushed papad so that the papad coating sticks properly on all sides. Heat oil in a pan, and when the oil is moderately hot, add the kebabs and fry them on low to medium heat until they turn golden and crispy on both sides. Remove the ready hot and crispy papad beetroot kebabs onto a napkin and serve them piping hot with spicy green chutney.