Beetroot Cutlet | How to make Beetroot Cutlet

These beetroot cutlets are tasty and delicious, you can make these as starters for a party. I make these for my kids as after school snacks.

Ingredients

• Beetroot - 2 large
• Potatoes - 2 large
• Onion - 1 large
• Cumin powder - 1 tsp
• Fennel powder - 1 tsp
• Red chilli powder - 1.5 tsp
• Garam masala - 1/4 tsp
• Ginger garlic paste - 1 tbsp
• Coriander leaves - handful
• Salt - to taste
• Oil - 2 tbsp
• Cumin seeds - 1/2 tsp

To coat

• Corn flour - 1/4 cup
• Salt - 1/2 tsp
• Pepper powder - 1/4 tsp
• Bread crumbs - 1/4 cup

Oil - to shallow/deep fry

Watch the video

Method

1. Grate the beetroot and set aside. Boil the potatoes, peel and mash it, set aside.

2. In a pan, heat oil and add the cumin seeds.

3. When the cumin seeds splutter, add the chopped onion and some salt. Saute the onions till it's golden brown.

4. Add the ginger, garlic paste. Saute till the raw smell leaves.

5. Add the masalas and mix well.

6. Add the grated beetroot. Combine the beetroot with the masala. If needed add 2 tsp of water. Do not add too much water.

7. Cover and let it cook for 3 mins.

8. Then add the mashed potatoes and combine the beetroot and the potatoes well. Add salt if needed.

9. Finally add coriander leaves and combine well.

10. To make the slurry - take the corn flour in a small bowl, add little water and make it into a watery paste.

11. Add salt and pepper powder and mix again. Take the bread crumbs in a separate plate.

12. Take the beetroot potato mixture and make cutlets. Take small balls of the mixture and flatten it to make cutlets.

13. Dip the cutlets into the slurry and coat it with bread crumbs. 

14. Leave the coated cutlets in the freezer for 10 mins, this will prevent the bread crumbs from coming off while frying.

15. After 10 mins, heat oil in a tawa and shallow fry the cutlets until golden brown.

Notes

1. If you add too much water while cooking the beetroot in the pan, then you will not be able to make good cutlets, it will become too watery.

2. Adding lots of potatoes, makes the cutlet tasty and acts as a good binding agent.

STEP BY STEP PICTURES

1. Grate the beetroot and set aside.

2. Boil the potatoes, peel and mash it, set aside.

3. Heat oil in a pan.

4. Add cumin seeds 

5. When the cumin seeds splutter, add the chopped onion and some salt. Saute the onions till it's golden brown.

6. Add salt

7. Add the ginger, garlic paste. Saute till the raw smell leaves.

8. Add the masalas, cumin powder

9. Fennel powder

10. Red chilli powder

11. Garam masala powder

12. Mix well.

13. Add the beetroot

14. Mix with the masala

15. Cover and cook for 3 mins.

16. After 3 mins, open and mix well.

17. Add the mashed potatoes

18. Add salt for the potatoes

19. Mix the potatoes and beetroot

20. Add coriander leaves and mix well.

21. To make the slurry - take the corn flour in a small bowl, add little water and make it into a watery paste.

22. add little water

23. Mix well to make a slurry

24. Add salt

25. Add pepper powder

26. Mix well

27. Take bread crumbs in a plate

28. Take the beetroot potato mixture and make cutlets. Take small balls of the mixture and flatten it to make cutlets.

29. Dip the cutlets into the slurry and coat it with bread crumbs. 

30. Leave the coated cutlets in the freezer for 10 mins, this will prevent the bread crumbs from coming off while frying.

31. After 10 mins, heat oil in a tawa and shallow fry the cutlets until golden brown.

Bible blessing - Jesus turned around, and when he saw her he said, “Daughter, be encouraged! Your faith has made you well.”  Matthew 9:22

Until next time,

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