BEETROOT CUTLETS

These crispy beetroot cutlets are scrumptious, healthy, easy to make and needs very simple ingredients. Beetroot cutlets can be served at your evening tea as an evening snack with the goodness of beetroot. It tastes really delicious when served with spicy green chutney and tangy tomato ketchup. Beetroot adds a beautiful colour along with its rich nutrients. The mild sweetness of beetroot is balanced by potato and the sharp taste of ginger. Also, you can add onions which give a nice crunch to the cutlets. The cutlets also go well sandwiched in a burger or bread with some lettuce and tomato ketchup. Deep frying is something which many of us won’t prefer on a daily basis. The best part of these cutlets is shallow fried with little oil. The outer layer turns super crisp and the cutlets don’t absorb the extra oil. This will also avoid making the cutlets soggy.  So if you like the recipe, do try it and share your feedback.

INGREDIENTS:

2 Beetroots

2 Potato, medium size

1 finely chopped Onion

2 chopped Green Chillies

2 tablespoon chopped Coriander

1 teaspoon Ginger-Garlic Paste

1 teaspoon Red Chilli Powder

½ teaspoon Roasted Cumin Powder

½ teaspoon Chaat Masala

½ teaspoon Amchur Powder/ Dry Mango Powder

Salt to taste

4-5 tablespoon Bread Crumbs, for binding

Other Ingredients:

Enough Oil for deep/ shallow frying

Bread Crumbs for coating

Maida+ Corn flour Slurry for coating

METHOD:

STEP 1 – Boil, peel and mash the potatoes.

STEP 2 – Heat pan with 1 teaspoon oil, add chopped onion and grated beetroot and roast them till raw flavour vanishes. It takes 3-4 minutes.

STEP 3 – Allow it to cool completely.

STEP 3 – Then add mashed potatoes with other ingredients and mix well.

STEP 4 – Add bread crumbs and mix well to form dough. Adjust spices according to your taste, if needed add more.

STEP 5 – Divide the dough into small portions.

STEP 6 – Wet your hands, take a small portion of beetroot mixture and roll into a ball.

STEP 7 – Gently press and make a flat disc or shape it as per your liking. You can use a cookie cutter to shape them.

STEP 8 – Make all the tikkies/ cutlets the same way and keep them aside on a plate.

STEP 9 – Now deep them in slurry and then coat them well with bread crumbs. Press a little and shape them well.

STEP 10 – Repeat the same and prepare all the cutlets.

STEP 11 – Now keep them in refrigerator for around half an hour.

STEP 12 – Heat enough oil in a pan for deep/ shallow fry. Here I have shallow fried my cutlets but you can deep fry them.

STEP 13 – Gently drop the cutlets in hot oil and let them fry on medium flame till nice golden brown.

STEP 14 – Carefully flip them when done from one side and cook from the other side.

STEP 15 – Remove the cutlets with a slotted spoon and drain excess oil on a kitchen towel or tissue paper.

STEP 16 – Cutlets are ready to serve.

Serve healthy beetroot cutlets hot with your favourite dip/ chutney and enjoy.