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*Baked Purple Yam ( Suran )Falafel with Beetroot Hummus* By Asifa Jamadar

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*Baked Purple Yam ( Suran )Falafel with Beetroot Hummus*

Winner - Utsaval Recipe Contest

A baked Healthy food with less oil and healthy ingredients.
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Serves

4 Servings

Cooking Time

40 to 45 minutes

Meal Type

OTHERS

Rate This Recipe35 users rated

INGREDIENTS

  • Ingredients for Beetroot Hummus:
  • 1 Beetroot
  • 1/2 cup chickpeas (kabuli chan– soaked overnight
  • 1 glass of water
  • 3/4 tsp salt
  • 1 1/2 tsp sesame seeds
  • 1 tsp garlic
  • 2 tsp olive oil
  • 1/4 tsp black pepper powder Juice of 1 medium lemon.
  • Ingredients for Suran ( Purple Yam ) Tarts:
  • 2 cups wheat flour
  • 1 cup Suran (peeled and finely choppe
  • 2 tsp Kalonji
  • 1 tsp baking powder
  • 2 to 3 tsp ghee
  • 3 to 4 tsp curd Salt to taste 1/4 tsp black pepper powder Water as needed

PREPARATION

  1. 1

    Method for Beetroot Hummus First wash and peel the Beetroot. Finely chop the beetroot and cook it in a cooker. Add salt and water to the soaked chickpeas and cook until soft in a cooker for 5 to 6 whistles. Allow the cooked beetroot and chickpeas to cool. Roast sesame seeds for 1-2 minutes. Prepare tahini paste by first mixing sesame seeds and olive oil in a mixer bowl. Then add Beetroot, chickpeas, garlic, black pepper powder, lemon juice and make a fine paste. Beetroot hummus is ready.
  2. 2

    Method for Suran ( Purple Yam ) Tarts : First cook the fine pieces of Suran and make a paste in the mixer. Take wheat flour in a pan and heat ghee in it. Then add salt, black pepper powder, baking powder, curd, kalonji and Add Suran paste and knead into a thick dough, using water if necessary. 4 .Let the dough soak for 1/2 hour. Preheat the oven to 180 degrees Celsius. Preheat the oven to 180 degrees Celsius. Brush 6 mini tart molds (7cm diametewith a little olive oil. Spread the batter into 6 tart moulds and bake for 20-25 minutes until crisp or lightly golden. Remove Suran Tarts from microwave and let it cool Fill tart with beetroot hummus and serve.
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