Beetroot and Sweet Potato Kebabs

Ingredients

• 1 medium beetroot, boiled and grated
• 1 medium sweet potato, boiled and grated
• 1/2 cup paneer, mashed
• 1/4 cup mozzarella cheese, shredded
• Salt, to taste
• Black pepper, to taste
• 2 tbsp wheat flour (or all-purpose flour)
• 1–2 tsp olive oil, for pan-cooking

Method

1. Boil the beetroot and sweet potato until soft. Let them cool slightly, then grate them into a mixing bowl.

2. Add the mashed paneer and shredded mozzarella. Season with salt and black pepper.

3. Add the wheat flour and mix everything together until it forms a soft mixture that can be shaped by hand.

4. Divide the mixture into equal portions and shape into round kebabs.

5. Heat a pan and lightly grease it with olive oil. Place the kebabs on the pan and cook on low to medium heat.

6. Let them cook gently until browned on one side, then flip slowly and carefully. Cook the other side until evenly golden and lightly crisp.

7. Serve warm with mint chutney, hung curd dip, or a simple ketchup-mayo dip.

Tips: Grating the boiled beetroot and sweet potato helps the mixture come together evenly. If the mixture feels too soft to shape, add a little more flour, one spoon at a time. Flip the kebabs gently so they don’t break while cooking. A light pan-cook keeps them from feeling too heavy, and they’re best served hot when the outside is lightly crisp and the inside is soft.