Beetroot Cutlets

Beetroot & potato cutlets with flavor of saunf

Beetroot Cutlets

Description

Beetroot & potato cutlets with flavor of saunf

Ingredients

For coating

To serve

Instructions

  1. Wash potatoes and pressure cook till cooked/done. Peel and mash. Set aside.

  2. Peel beetroot. Steam in pressure cooker without chopping for up to 7 mins (or pressure cook for 2-3 whistles). Grate. Set aside.

  3. Finely chop or mince green chillies. Chop coriander leaves finely. Chop onions finely.

  4. 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.

  5. Add coriander powder, chilli powder, garam masala, grated beetroot. Saute for 6 to 8 mins or till moisture evaporates.

  6. Add mashed potatoes, amchur powder, coriander leaves, salt. Mix well. Remove from heat. Cool a bit. Shape into cutlets.

  7. Heat a shallow fry pan. Drizzle with oil. Dip/ roll cutlets in breadcrumbs or chiroti rava. Shallow fry till golden brown on both sides.

  8. 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.

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Prathima Thotanthillaya