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Beetroot Cutlet

Beetroot Cutlet

Cooking Time

Preparation Time : 10

Cook Time : 10

Total Time : 20

Ingredients

Serves 2

  • 1 large beetroot (boiled)

  • 2 medium - Potato(boiled)

  • 2 bread slices

  • 1 teaspoon Salt

  • 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

  • 2 tablespoon chopped coriander leaves

  • 2 tablespoon -Semolina (suji)

Directions

  • 01

    Grate boiled potato and boil beetroot both. Add the bread slices to a blender and blend to make a dry powder.

  • 02

    Now take a deep mixing bowl.

  • 03

    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.

  • 04

    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.

  • 05

    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.

  • 06

    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.

  • 07

    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.

  • 08

    Repeat the same with the other cutlet. Enjoy hot with sauce or chutney.

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