Collect the necessary materials. Place near the cooking area

Collect the necessary materials. Place near the cooking area

Steam cook beet root and potato by placing them on a steam basket over boiling water, keep covered, cook 10 min or so until 50% cooked. Remove, from the heat, cool, peel and grate

In a bowl. place all veggies, rice and besan flours, corn starch mix with your fingers, do not add water. Add spice powders and salt and 1 tablespoon of oil and knead well by hand. Make balls about the size of a lemon. Roll the balls on bread crumbs on a plate, to coat them evenly

Place a skillet (cast iron skillet) over a medium high flame. Grease the skillet. I usually cut onion into two halves. Apply oil over the surface of onion, use it for greasing the skillet. You will get a nice aroma, Grease your palm, flatten the balls with your fingers, place them on the hot skillet. Spray oil over the cutlets. Reduce the heat, cook covered. I do not like to use non-stick skillet. In my opinion it is not healthy to cook in no stick skillets. Cast iron skillet retains heat;

Low flame is good enough for cooking the cutlets. if you cook high flame it would not cook properly.
After a few minutes, lift cutlets with a spatula, flip to cook the other side. Both sides should be cooked good, nice and crispy out side, soft inside. brown. Turn off the stove. Transfer the cutlets to a serving plate. ready.

If you like cheese, sprinkle cheese on top and microwave for 2-3 minutes or until the cheese melts. Take out. Place them inside the lunch box.