Amla and Beetroot Tikki

• 1 tbsp oil
• 1 onion, finely chopped
• 1 chilli, chopped
• 1 tsp red chilli powder
• juice for half lemon
• 1 tsp garam masala
• 2 beetroots, boiled and mashed
• 1 tsp salt
• 6 amla (indian gooseberries), grated
• 3 potatoes, boiled and mashed
• oil for frying
• pinch of fresh coriander

Method

1. Heat the oil in a frying pan and add the onion and sauté till lightly browned.
2. Stir in the mashed beetroot and saute until the mixture dries out a little.
3. Add the chilli, chilli powder, lemon juice and garam masala and stir through.
4. Add the grated potatoes and amla, stir the mixture and remove from the heat.
5. Refrigerate for about half an hour.
6. Put a little oil on your hands and divide the mixture into equal portions (about 8). Make small round patties or tikkis with each portion.
7. Heat the oil in a frying pan and cook each tikki for about 2-3 minutes on each side until they become crisp and golden on each side. Sprinkle with fresh coriander and serve