Beetroot Cutlet

Beetroot cutlet recipe- How to make beetroot cutlet

Beetroot cutlet is an easy, colorful and healthy snack/appetizer made from potato, beetroot, and aromatic Indian spices. Crisp outside and soft inside.

Preparation time – 10 minutes
Cooking time – 10 minutes
serving for 6

Ingredients;

• 1 large beetroot (boiled)
• 2 medium – Potato(boiled)
• 2 bread slices
• Salt to taste
• 1 Chopped green chili
• 1/2 teaspoon red chili powder
• 1/4 teaspoon cumin seeds powder
• 1/4 teaspoon dry mango powder
• 1/4 teaspoon garam masala powder
• A handful of chopped coriander leaves
• 2 tablespoon -Semolina (suji)
• Oil for frying

Method:

•  Grate boiled potato and boil beetroot both.
• Add the bread slices to a blender and blend to make a dry powder.
• Now take a deep mixing bowl.
• Add the grated potato, grated beetroot, salt, green chili, red chili powder, cumin powder, dry mango powder,garam masala, chopped coriander leaves and bread powder and mix it well.
• Now spread the semolina in a plate for coating and keep aside.
• Now heat a pan with oil for shallow frying and set the flame to medium.
• While the oil is getting heated, grease your hand, surface, and mold with oil.
• Take a small portion of the dough and roll it into a shape whatever you like.
• I used a cookie cutter to give a heart shape.
• Now, place it on top of the semolina and turn it and roll it. Make sure that the other side of the patty is also covered with semolina.
• Shallow fry the patties until both the side of the cutlet turns golden brown by flipping.
• Once done remove from the oil and place in a paper towel to remove excess oil.
• Repeat the same with the other cutlet.
• Enjoy hot with sauce or chutney.