Beetroot Cutlets
Beetroot & potato cutlets with flavor of saunf
Beetroot Cutlets
Description
Beetroot & potato cutlets with flavor of saunfIngredients
For coating
To serve
Instructions
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Wash potatoes and pressure cook till cooked/done. Peel and mash. Set aside.
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Peel beetroot. Steam in pressure cooker without chopping for up to 7 mins (or pressure cook for 2-3 whistles). Grate. Set aside.
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Finely chop or mince green chillies. Chop coriander leaves finely. Chop onions finely.
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Heat 2 tbsp oil in a pan. Add saunf, ginger-garlic paste, green chillies. Stir for 15 to 30 sec. Add onions, fry till soft.
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Add coriander powder, chilli powder, garam masala, grated beetroot. Saute for 6 to 8 mins or till moisture evaporates.
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Add mashed potatoes, amchur powder, coriander leaves, salt. Mix well. Remove from heat. Cool a bit. Shape into cutlets.
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Heat a shallow fry pan. Drizzle with oil. Dip/ roll cutlets in breadcrumbs or chiroti rava. Shallow fry till golden brown on both sides.
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Serve hot with ketchup.
Note
You can prepare the cutlet mixture few hours in advance and refrigerate or shape them and refrigerate. Shallow fry when required.Do not skip saunf/ fennel seeds as it is the main flavour and taste in this recipe.