Beetroot Chop / Cutlet

Name: Beetroot Chop / Cutlet
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 medium Beetroot; 1 medium Carrot; 1 small Capsicum; 4 Potatoes (pre boiled); 3-4 green chilli; 1 tsp Garam masala powder; 1 tsp Chat Masala; 1/2 ” Ginger; 1 small bunch Coriander; Oil for frying; 3-4 bread slices (for bread flour); Salt as required; 2-3 tbsp Corn Flour; Water as required; Salt, red chilli powder

Sudipa Gope @Sudipagope

#sf
#snackwithcornflour
#bengalisnacks

Sudipa Gope @Sudipagope

#sf
#snackwithcornflour
#bengalisnacks

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Ingredients

30 minutes

3-4 servings

1medium Beetroot
1medium Carrot
1small Capsicum
4Potatoes (pre boiled)
3-4green chilli
1 tspGaram masala powder
1 tspChat Masala
1/2” Ginger
1small bunch Coriander
Oil for frying
3-4bread slices (for bread flour)
Salt as required
For slurry
2-3 tbspCorn Flour
Water as required
Salt, red chilli powder

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Steps

30 minutes

1

Assemble ingredients
2

In moderately heated pan add oil and allow to heat, add ginger and sauté for few seconds then add chopped Beetroot and carrot + green chilli and sauté for 4-5 minutes.
3

Then add chopped Capsicum and sauté for 3-4 minutes. Add salt + Garam masala powder and sauté for around 2 minutes.
4

Sprinkle little water and cook for 2-3 minutes. Veggies is cooked and allow to cool. Discard green chilli and keep aside.
5

Mash boiled potatoes. Add Chat Masala and chopped Coriander.
6

Add cooked veggies + bread flour + salt (as required) to mashed potato and mix very well.
mixture for kabab is ready.
Prepare a medium thick slurry of Maida + salt + red chilli powder + water and keep aside.
7

Give shape of kabab and keep aside.
8

Prepare a medium thick slurry of corn flour and dip each Kabab and coat well with bread crumbs and Refrigerate for 15 minutes.
9

Drop kababs in medium heated oil and shallow fry under low to medium flame.
Shallow fry till golden brown and crisp from all sides.
10

Kabab is done