Baked Chickpea Beetroot Fingers Recipe

Baked Chickpea Beetroot Fingers are cylindrical shaped fingers with main ingredients as chickpea and beetroot. These fingers with a lovely colour makes for an excellent snack for tiffin as well as afternoon snacks. Presence of these ingredients makes these fingers super-rich in carbohydrate, protein as well as micronutrients. Lots of other vegetables can be additionally grated and added as well for children's benefit.

Nutritional info

ingredients
1 Tbsp(11.0 gm) Chole
ingredients
1 Tbsp(8.0 gm) Beet Root (Grated)
ingredients
1/2 Tbsp(4.0 gm) Bread Crumbs
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1 Tsp(5.0 gm) Garlic Paste
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1/4 Tsp(0.44 gm) Jeera Powder
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1/4 Tsp(0.53 gm) Dry Mango Powder
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1/4 Tsp(1.0 gm) Salt
ingredients
1 Tsp(3.0 ml) Oil
  • Soak 2 tbsp of chole overnight, boil and keep aside.

  • Take a mixing bowl and add the previously boiled chole, 1 tsp chopped garlic, 1 tbsp grated beetroot, 1/4th tsp salt, 1/4th tsp jeera powder and 1/4th tsp amchur.

  • Mash and mix properly with hand.

  • Making sure all the ingredients are evenly distributed, roll this batter into cylindrical shaped fingers and coat them with bread crumbs. Keep aside.

  • Brush the oven plate with 1 tsp oil and place the bread crumb coated raw fingers.

  • Cook in the microwave for 10 minutes.

  • Serve hot with a condiment.