Beetroot Cutlets

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

Sudipa Gope @Sudipagope

#FM
#WC3

Crispy yet soft Beetroot Cutlets

Sudipa Gope @Sudipagope

#FM
#WC3

Crispy yet soft Beetroot Cutlets

Saved

Ingredients

20-30 minutes

2medium Beetroot
1medium Carrot
2green chilli
1” Ginger (grated)
2medium Potato (pre boiled)
1/2 tspGaram Masala powder
1/2 tspred chilli powder (optional)
1/4 tspturmeric powder
2 tbspCorn Flour
as requiredOil for frying
as requiredBread crumbs (for coating)
as per tasteSalt
As requiredRock salt (for garnish)

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.
Mash potato, add cooked veggies + corn flour + salt (as required) to mashed potato and mix very well.
Cutlet mixture is ready. Give shape of cutlets.
4

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.
5

Deep fry till crisp from all sides. Flip and fry the other side till crisp.
6

Cutlets is ready to serve
7

Sprinkle rock salt and serve with onion rings.