BEETROOT CUTLET

Beetroot cutlet:  

                               Beetroot cutlet is a simple, colorful snack item, easy to prepare and tastes crunchy outside and crispy inside. It is best to have it as a tea time snack.

Beetroot Cutlet 

                                           

                                  Here I provided you the preparation of Beetroot Cutlet. Give it a try for yourself...

Ingrediants: 

• Beetroot -1 cup (2 medium sized)
• Potato - 1 cup (2 medium sized)
• Rice flour - 1 1/2 tbsp 
• Onion - 1 cup ( 2 medium sized, finely chopped)
• Green chillies - 4 to 5 ( according to your taste, finely chopped)
• Coriander leaves - 2 tbsp or handful (finely chopped)
• Ginger garlic paste - 1/2 tbsp
• Red chilli powder - 1/2 tbsp
• Coriander powder - 1/2 tbsp
•  Cumin powder - 1/2 tbsp
• Chat masala - 1/2 tbsp (optional)
• Salt to taste
• Oil for frying

Preparation: 

1. Firstly, pressure cook 2 medium sized beetroots for 3 whistles and peel off them and grate or smash them and keep aside.
2. In the same way, pressure cook potatos for about 5 to 6 whistles and peel off them and smash them and keep aside.
3. Now finely chop 2 medium sized onions, green chillies and a handful of coriander leaves and keep aside.
4. Take a wide bowl and add 1 cup beetroot, 1 cup potato, 1 1/2 tbsp rice flour and mix them well.
5. Also add the remaining above mentioned ingredients except oil and mix them well and keep aside for 20 minutes.
6. Heat 1 tbsp of oil for frying in a pan/tawa.
7. Grease your hands and make small balls with the dough and press them slightly and fry them on a pan/tawa on medium flame by flipping the cutlets until both the sides of the cutlet turns golden brown.
8. Repeat the same with the other patties.
9. Once down remove from the pan and serve hot by sprinkling some lemon juice and with ketchup. 
10. You can also grill the cutlets using oven. For that use multicook tawa which is microwave safe, grease a little oil on to it and on grill mode cook for about 15 mins by flipping both sides. By doing this, the cutlets didn't loose the color and tastes more crunchy than pan cooked ones.  

Tips: 

• If you want you can even deep dry or shallow fry the cutlets.
• The dough should be dry enough to make the cutlets.
• You can also use corn flour instead of rice flour.