Beetroot Cutlet With Pomegranate sauce

Name: Beetroot Cutlet With Pomegranate sauce
Cuisine: Indian
Ingredients: 2 cup grated beetroot; 2 cup boiled potato; 1 tsp desi ghee; 1 tbsp coriander powder; 1 tbsp amchur powder; 1 tsp garam masala powder; 1-2 tsp red chilli powder; to taste Salt; 1 cup bread crumbs; 2 tbsp cornflour; as needed Oil for frying; For pomegranate chutney:-; 1 glass pomegranate juice; 2 tbsp sugar; 1-2 lemon juice; to taste Salt; 1 pinch red food colour

Saved

Ingredients

2 cupgrated beetroot
2 cupboiled potato
1 tspdesi ghee
1 tbspcoriander powder
1 tbspamchur powder
1 tspgaram masala powder
1-2 tspred chilli powder
to tasteSalt
1 cupbread crumbs
2 tbspcornflour
as neededOil for frying
For pomegranate chutney:-
1 glasspomegranate juice
2 tbspsugar
1-2lemon juice
to tasteSalt
1 pinchred food colour

Saved

Steps

1

Take a nonstick pan add 1 tsp desighee and roast grated beetroot until water absorbs.
2

Take a bowl add roasted beetroot and boiled potato add coriander powder, garam masala powder, amchur powder, red chilli powder, salt mix well.
3

Shape the cutlets.
4

Take small bowl add cornflour and water make batter.
5

Dip the cutlet into the cornflour batter coat evenly then roll in bread crumbs.
6

Then fry till brown and crisp.
7

Serve with pomegranate sauce.
8

For pomegranate sauce:-
9

Take a pan add juice bring a boil then add sugar, salt, lemon juice and red food colour heat the juice on low flame until thicken the sauce.
10

Cool down the sauce and then serve with cutlets.