Beetroot and carrot Cutlets

Beetroot and carrot Cutlets

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 4

  • 2 cup beetroot, grated

  • 2 cup carrot, grated

  • ¼ tsp turmeric / haldi

  • 1 tablespoon Kashmiri red chili powder

  • 1/4 tsp jeera powder

  • 2 tbsp coriander leaves, finely chopped

  • 1/2 teaspoon garam masala powder

  • 1/2 tsp amchur powder

  • 1 potatoes boiled and mashed

  • 1/2 tsp chat masala

  • 1/2 tsp ginger garlic paste

  • 1/2 tsp salt to taste

  • 1/4 cup bread crumbs

  • 2 tsp corn flour

  • 1 tbsp maida flour

  • 1/2 tsp pepper crushed

  • 1/4 tsp salt

  • 1/4 cup water

  • 1 cup bread crumbs

  • 1 tbsp oil for frying

Directions

  • 01

    firstly, in a large mixing bowl squeeze off juice from 2 cups of grated beetroot and carrot.

  • 02

    add in 1 boiled and mashed potato. i have pressure cooked potato for 5 whistles.

  • 03

    also add ¼ onion and all spices. add in ¼ cup bread crumbs add 2 tbsp coriander leaves.

  • 04

    combine well making sure all the spices are mixed well and dough is formed.

  • 05

    further prepare the patties from beetroot dough. dip in corn flour batter covering both sides.

  • 06

    then roll in bread crumbs on both the sides. deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.

  • 07

    flip and fry both the sides on medium flame till it turns golden and crisp.

  • 08

    finally, drain over kitchen paper to remove excess oil and serve beetroot cutlet or beetroot patties with tomato sauce.

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