Beetroot cottage cheese cutlet

Name: Beetroot cottage cheese cutlet
Total time: 600 s
Yield: 2 people
Cuisine: Indian
Ingredients: Beetroot - 2 (medium); Gram Flour - 2 tsp; 150 gms Cottage cheese -1; 1 tsp Ginger garlic paste; 1/2 tsp Dry roasted cumin powder -; Chopped fresh coriander leaves 1/3 cup; Salt to taste; 1 tsp Chopped green chili-; cup Finely chopped onion -1small

Basna Bidisha Bal @cook_28848534

Making cutlets using this root vegetable and cottage cheese is so easy and they taste delicious. You can replace cottage cheese with tofu. These cutlets make healthy snack options for vegetarians.

Basna Bidisha Bal @cook_28848534

Making cutlets using this root vegetable and cottage cheese is so easy and they taste delicious. You can replace cottage cheese with tofu. These cutlets make healthy snack options for vegetarians.

Saved

Ingredients

10 minutes

2 people

Beetroot - 2 (medium)
GramFlour - 2 tsp
150 gmsCottage cheese -1
1 tspGinger garlic paste
1/2 tspDry roasted cumin powder -
Chopped fresh coriander leaves 1/3 cup
Salt to taste
Some white sesame seeds for coating before frying the cutlets
1 tspChopped green chili-
cupFinely chopped onion -1small

Saved

Steps

10 minutes

1

Take grated beetroot in a mixing bowl and add grated cottage cheese.
2

Add the rest of ingredients except white sesame seeds.
3

Mix well everything. Make small patties or cutlets and coat properly with white sesame seeds. Keep them aside for 15-20 minutes.
4

Then place a non-stick pan on gas stove and turn on the flame. Heat oil. Then fry both sides of the cutlets on medium flame. Let them become crispy.
5

Serve hot with tamarind and pudina chutney. (Or else you can have your choice of chutney)