Beetroot Potato Dry Vegetable Recipe

This Beet root aloo bhaji is super simple and delicious recipe. Beetroot is full of vitamins and minerals and packed with powerful antioxidants. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron and vitamin C. It can served with paratha or chapatti

Nutritional info

  • 8.7 gm
    Carbohydrate
  • 0.6 gm
    Protein
  • 3.3 gm
    Total Fat
  • 3.2 mg
    Vitamin C
  • 74.4 kcal
    Energy
  • 0.7 mg
    Iron
  • 20.0 mcg
    Vitamin A
  • 12.8 mg
    Calcium
1/4 Boiled Diced Cup(46.0 gm) Beet Root
1/4 Boiled Diced Cup(41.0 gm) Potato
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tbsp(13.0 gm) Tomato
1/4 Chopped Tsp(0.23 gm) Coriander Leaves
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
0.13 Tsp(0.37 gm) Hing
5.0 Number(0.55 gm) Kadi Patta
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
  • Boil 1/4th cup each of diced beetroot and potato. Keep aside.

  • In a kadhai add 1 tsp oil,1/4th tsp rai,1/4th tsp jeera, 1/4th tsp hing, 4 kadi patta, 1 tbsp chopped onion,1 tbsp chopped tomato,1/4th tsp dry red chilly powder,1/4th tsp haldi and 1/4th tsp salt. Saute well.

  • Add 1/4th cup boiled potato,1/4th cup boiled beetroot and mix well.

  • Garnish with 1/4th tsp coriander leaves.

  • Serve hot with chapati.