Diwali recipe: Chukandar tikki (Beetroot cakes)

Serves 4 | Prep time 40 mins | Cooking time 30 mins

2 beetroots

1 potato

4 tsp star anise powder

50g breadcrumbs

1 small piece ginger, chopped

1 green chilli, chopped

2 tbsp corn oil

1. Wash and boil the beetroot and potatoes separately until done. Allow to cool.

2. Peel and grate both into a mixing bowl. Season to taste. Add star anise powder, breadcrumbs, ginger and chilli. Mix well. 

3. Shape into four or eight equal-sized patties. 4. In a non-stick pan, add the oil and shallow-fry the patties for 3-4 minutes on each side until crisp. Remove to a kitchen towel so the excess oil is absorbed. 

5. Serve with a chutney of your choice.  

— Recipe courtesy of Executive Chef Jitin Joshi at Taj Dubai