Beetroot Cutlets

Name: Beetroot Cutlets
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 medium Beetroot; 1 medium Carrot; 2 medium Potato (pre boiled); 2 green chilli; 1 ” Ginger (grated); 1/2 tsp Garam Masala powder; 1/2 tsp red chilli powder (optional); as per taste Salt; as required Oil for frying; 1/4 tsp Turmeric powder; 2 tbsp Corn Flour

Sudipa Gope @Sudipagope

Beetroot Cutlets

Sudipa Gope @Sudipagope

Saved

Ingredients

20-30 minutes

4 people

2medium Beetroot
1medium Carrot
2medium Potato (pre boiled)
2green chilli
1” Ginger (grated)
1/2 tspGaram Masala powder
1/2 tspred chilli powder (optional)
as per tasteSalt
as requiredOil for frying
1/4 tspTurmeric powder
2 tbspCorn Flour

Saved

Steps

20-30 minutes

1

Assemble ingredients
2

In moderately heated pan add oil, add ginger + 1 green chilli and sauté for few seconds, then add onion and sauté for few seconds then add carrot + beetroot + green chilli and sauté for 3-4 minutes by covering.
3

Add salt + garam masala + turmeric and sauté further for few minutes more till veggies turn soft.
4

Mash potato, add cooked veggies + corn flour + salt (as required) to mashed potato and mix very well.
Cutlet mixture is ready.
5

Now pinch medium portion from mixture and give cylindrical shapes.
6

Make a medium thick slurry of water + maida and dip each cutlet into slurry and coat with bread crumbs all over and refrigerate for 10 - 15 minutes.
7

Deep fry till crisp from all sides.
8

Cutlets is ready to serve.
9

Sprinkle rock salt and serve with onion rings.