Beetroot Cutlet

Name: Beetroot Cutlet
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 3 Beetroot; 2 medium boiled Potato; 2 slit green chilli; 1/2 tsp Roasted special Masala; 1/4 tsp Garam Masala; 1 tbsp grated Ginger; as required Oil,; as per taste Salt; 3 tbsp Bread crumbs; 2 tsp corn flour + salt (for slurry); as required Coriander seeds + cumin seeds + fennel seeds + bay leaf + cardamom + cinnamon + dry red chilli

Sudipa Gope @Sudipagope

#SC4
Beetroot Cutlets
Crispy and softy Beetroot Cutlets.

Sudipa Gope @Sudipagope

#SC4
Beetroot Cutlets
Crispy and softy Beetroot Cutlets.

Saved

Ingredients

30 - 40 minutes

3-4 servings

3Beetroot
2medium boiled Potato
2slit green chilli
1/2 tspRoasted special Masala
1/4 tspGaram Masala
1 tbspgrated Ginger
as required Oil,
as per taste Salt
3 tbspBread crumbs
2 tspcorn flour + salt (for slurry)
Roasted masala
as requiredCoriander seeds + cumin seeds + fennel seeds + bay leaf + cardamom + cinnamon + dry red chilli

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Steps

30 - 40 minutes

1

Dry roast the whole spices and allow to cool.
2

Grind into powder. Roasted special masala is ready.
3

Assemble ingredients, grate Beetroot. Mash potato and keep aside.
4

In moderately heated pan add oil, add ginger + green chilli and sauté for few seconds, then add Beetroot and sauté for 3-4 minutes under low to medium flame, let moisture evaporate.
5

Now add salt + all spices and sauté for 2-3 minutes, sprinkle slight water and sauté.
6

Add mash potato, mix well and cook for 5-6 minutes.
7

Mixture is ready and allow to cool.
8

Grease palms and give shape of cutlets.
9

Make a slurry of corn flour + salt + water, dip cutlets in slurry and coat in bread crumbs.
10

Heat oil and shallow fry both sides till golden brown.
11

Crispy cutlets is ready. Sprinkle Rock salt.
12

Serve with salad and enjoy.