Beetroot Cutlet

Name: Beetroot Cutlet
Total time: 3600 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 big Beetroot; 1 small Carrot; 4 medium Potato (pre boiled); 1/2 tsp Garam Masala powder; 1 tsp red chilli powder; 1.5 tsp Salt; 1/2 " Ginger; 2 bread slices; 1/2 tsp Chaat Masala; 2 tbsp Corn flour; 1/2 cup Water; 5-6 tbsp Bread Crumbs

Sudipa Gope @Sudipagope

#ga24
#beetroot

Sudipa Gope @Sudipagope

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Ingredients

1 hour

6-7 servings

1big Beetroot
1small Carrot
4medium Potato (pre boiled)
1/2 tspGaram Masala powder
1 tspred chilli powder
1.5 tspSalt
1/2" Ginger
2bread slices
1/2 tspChaat Masala
2 tbspCorn flour
1/2 cupWater
5-6 tbspBread Crumbs

Saved

Steps

1 hour

1

Assemble ingredients
2

In moderately heated pan add 2 tbsp oil and allow to heat, add grated ginger and sauté for few seconds then add chopped Beetroot and carrot and sauté for 4-5 minutes. Sprinkle 3-4 tbsp water, cover and cook for 2-3 minutes.
3

Add salt + Garam masala powder and sauté for around 3-4 minutes. Vegetable is cooked and allow to cool.
4

Mash boiled potatoes. Add Chat Masala and chopped Coriander.
Add the cooked Vegetable with potato and mix well, tear bread slices and mix with the prepared mixture.
Mixture for Cutlet is done.
5

Prepare a medium slurry of Corn flour+ 1/2 tsp salt + water and keep aside. Give shape of Cutlets and keep aside.
6

Dip each cutlets in slurry coat well with bread crumbs and Refrigerate for 15 minutes.
7

Drop cutlets in sufficient medium heated oil and shallow fry under low to medium flame.
Shallow fry till golden brown and crisp from all sides. Flip and fry the other side till golden brown.
8

Cutlets are done, sprinkle with rock salt and serve hot hot.