Beetroot Millet Hummus with Stuffed Zucchini Tikki (Vegan & Gluten-Free)

Ingredients

• 1 cup Little millet (kutki) (Rinsed and soaked 6-8 hours)
• as needed Water (For soaking, boiling, blanching)
• as needed Salt (Himalayan pink preferred) (For seasoning)
• 3-4 tbsp Cooking oil (For millet, sautéing, and shallow frying)
• 2 Zucchini (medium) (Ends trimmed, halved, and cored)
• 1/2 cup Carrot (Grated)
• 1/2 cup Cauliflower (Grated)
• 1/4 cup Green beans (Finely chopped)
• 1/2 cup Yam (suran/jimikand) (Boiled and mashed)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger (Finely chopped)
• 2 cloves Garlic (Finely chopped (plus extra for hummus))
• 1 Green chilli (Finely chopped)
• 1/2 tsp Cumin seeds (For tempering)
• 1/2 tsp Fennel seeds (For tempering)
• 1/4 tsp Carom seeds (ajwain) (For tempering)
• 1 tsp Coriander powder (roasted)
• 1 tsp Cumin powder (roasted)
• 1/2 tsp Garam masala
• 1/2 tsp Black pepper powder (Divided, for tikki and hummus)
• 1/2 tsp Chaat masala
• 2 tbsp Fresh coriander leaves (Chopped)
• 2 tbsp Sesame seeds (white, roasted) (For hummus (instead of tahini))
• 1/2 cup Boiled chickpeas
• 1/2 cup Beetroot (Blanched and chopped, plus beetroot water)
• 2 tbsp Olive oil (For hummus and garnish)
• 1 tbsp Lemon juice

Instructions

1. Soak and Prep Little Millet

   Rinse 1 cup little millet thoroughly in water. Soak in plenty of water for 6-8 hours (or overnight).

   Time: PT8H

2. Cook Little Millet

   Drain millet, reserving soaking water. In a saucepan, add 1/2 cup of the soaking water, a pinch of salt, 1 tsp oil, and the soaked millet. Mix, cover, and cook on low heat for 10-12 minutes. If still moist, cook uncovered for another 5-6 minutes until fluffy.

   Time: PT20M

   Temperature: Low heat

3. Prep Zucchini

   Trim ends, halve zucchini, and scoop out the center with a peeler or spoon to make boats. Finely chop the scooped flesh.

   Time: PT10M

4. Prep and Blanch Vegetables

   Grate carrot and cauliflower, finely chop beans. Boil yam until soft, peel, and mash. Blanch all vegetables (except yam) in boiling water for 2 minutes, then drain.

   Time: PT15M

   Temperature: Boiling

5. Prepare Vegetable Stuffing

   Heat 1 tbsp oil in a kadhai. Add cumin, fennel, and carom seeds for tempering. Add chopped ginger, garlic, green chilli, and onion. Sauté briefly. Add blanched vegetables and chopped zucchini flesh. Sprinkle salt, mix, cover, and cook on medium for 2-3 minutes until veggies release water.

   Time: PT10M

   Temperature: Medium heat

6. Season and Mash Stuffing

   Add roasted cumin powder, coriander powder, garam masala, black pepper, and chaat masala. Mix well. Add mashed yam and coriander leaves. Turn off heat and mash mixture until cohesive. Let cool.

   Time: PT10M

7. Stuff Zucchini & Shape Tikkis

   Fill zucchini boats with stuffing. With remaining mixture, shape into small patties (tikkis) for shallow frying.

   Time: PT10M

8. Shallow Fry Tikkis & Stuffed Zucchini

   Heat 2 tbsp oil on a cast iron tawa/skillet over medium heat. Place tikkis and stuffed zucchini. Shallow fry 3-5 minutes per side until golden and crisp. Do not use high heat.

   Time: PT15M

   Temperature: Medium heat

9. Make Beetroot Millet Hummus

   Grind roasted sesame seeds to a coarse powder. Add boiled chickpeas, 1/2 cup cooked millet, blanched beetroot, a little beetroot water, 1 tbsp olive oil, chopped garlic, salt, black pepper, and lemon juice. Blend to a smooth paste, adding more beetroot water as needed.

   Time: PT10M

10. Serve

    Transfer hummus to a bowl, drizzle with olive oil. Serve with hot tikkis and stuffed zucchini. Optionally, pair with grilled veggies or chapati.

    Time: PT5M

11. Cleanup

    Wash all used utensils: saucepan, kadhai, skillet, blender, bowls, knives, cutting board, grater, plates, and spoons.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

7g

Carbohydrates

38g

Fat

7g

Fiber

7g