Beetroot Cutlet

Name: Beetroot Cutlet
Total time: 2400 s
Yield: 3 people
Cuisine: Indian
Ingredients: 4 (approx.1/4 kg) Beetroots; 3 Raw Banana; 1/2 cup Thick poha powder or bread crumbs; 3 tsp Roasted lGram dal powder; 3 tsp Green paste(ginger, garlic, coriander leaves, green chili); 2 tsp Red chili powder; 2 tsp Garam Masala; 2 tsp Coriander powder; 2 tsp Jeera powder; 2 tsp salt; 4 tsp Oil

Tasty Veg Cooking @india12345

pune

Beetroot cutlet is best snack to make your tummy full. Beetroot and raw bananas are the main ingredients in making this cutlet. The good thing about this cutlet is, you can shallow fry or air-fry or bake. Good snack for tiffin or you may stuff into bread as a tikki.
#cookpadindia

Tasty Veg Cooking @india12345

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Ingredients

40 min

3 people

4 (approx.1/4 kg) Beetroots
3Raw Banana
1/2 cupThick poha powder or bread crumbs
3 tspRoasted lGram dal powder
3 tspGreen paste(ginger, garlic, coriander leaves, green chili)
2 tspRed chili powder
2 tspGaram Masala
2 tspCoriander powder
2 tspJeera powder
2 tspsalt
4 tspOil

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Steps

40 min

1

Initially wash beetroots, clean & remove it's dust. Then make halves of each beetroot & put it into a pot. Add water into it to cook. Same way cut green raw banana into halves & put it into other cooker pot, & add water. In pressure cooker place both the pots. Make 3-4 whistles of cooker. Let it allow to cool.
2

Once pressure released, take out cooked beetroots, & bananas. Peel off outer skin of bananas & beetroot. Grate both of them with grated.
3

Combine grated bananas & beetroots. Now add all spices, like green paste, red chili powder, garam masala, jeera, coriander powder, salt. etc. Add poha powder. Add poha powder until the mixture thickens & makes like a dough.
4

Now mix all spices + poha powder + beetroots + bananas. The mixture should be tight enough to make cutlets. Make balls from dough, pat ball over palm, press gently to make shape of tikki.
5

I made all tikkis. Now let us shallow fry them. Heat 2 tsp oil in a pan. Place tikkis. Turn after 5 min. Roast from both sides until brown & crisp.
6

In the same way roast all tikkis. Take off from pan. Serve hot with tomato ketchup.