Beetroot Cutlet
Beetroot Cutlet is a easy, colorful and healthy snack / appetizer made from potato, beetroot and aromatic Indian spices. Crisp outside and soft inside.
Ingredients
- 1 large Beetroot
- 2 medium Potato
- 2 Bread slices
- ½ tsp Salt (adjust per taste)
- ½ tsp Red chilli powder (adjust per taste)
- ¼ tsp Jeera powder
- ¼ tsp Amchur Powder
- ¼ tsp Garam Masala
- 1 Tbsp Mint leaves (finely chopped)
- 2 Tbsp Coriander leaves (finely chopped)
- All purpose flour - for coating
- Bread crumbs - for coating
- Oil - for frying
Instructions
- First cook the potatoes, roughly mash them and keep aside. Also, cook the beet root and grate it finely.
- Add the bread slices to a blender/mixie and grind into a dry powder.
- Add the mashed potato, grated beetroot, salt, chilli, jeera, amchur, garam masala, mint, coriander leaves to a large mixing bowl. Now, mix all the ingredients until well combined.
- Now, add the ground bread powder little by little and mix until you get a thick dough. I used powder from 2 bread slices.
- Add the all purpose flour to a small bowl. Add sufficient water to make a flour paste and keep aside. Spread the bread crumbs in a plate for coating and keep aside.
- Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil is getting heated, take a small portion of the dough. Roll it into a log shape. Now dip the prepared dough into the flour paste and roll until fully coated.
- Now, place it on top of the bread crumbs. Slightly press with your fingers to flatten out the patty. Turn the patty and make sure that the other side of the patty is also covered with bread crumbs.
- Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping. Once done remove from the oil and place in a paper towel to remove excess oil. Repeat the same with the other patties.
- Enjoy hot with ketchup.
Notes | FAQ
- Make sure your beetroot and potato are totally dry before mashing/grating.
- The addition of salt and other masala powders depends on the size and type of potato used. Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
- Cutlet mixture should be dry enough to make the patty shape.
- The outer coating should be less for this cutlet, so that the color of the beetroot is seen through outside. - Try to fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption. - You can even deep fry or just pan/tawa fry the cutlets.
- The outer coating should be less for this cutlet, so that the color of the beetroot is seen through outside. - Try to fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption. - You can even deep fry or just pan/tawa fry the cutlets.